Engagement Chicken Is A Real Thing (And We’ve Got The Recipe)

I have never, ever, ever heard of “Engagement Chicken,” but apparently the concept has been around since the early 80s. Glamour Magazine was the first to talk about the idea back in 1982 when they ran a story about how a staffer had given the recipe for “Engagement Chicken” to her assistant Kathy, who made it for her boyfriend, who got a ring! WOW! Right!?

Jon, the unsuspecting and hungry boyfriend was quoted as saying, “It’s a meal your wife would make…. it got me thinking.” Thinking about marriage. And you know what happened next. Jon asked Kathy to marry him within A MONTH!

So, if you’re at the point in your relationship where you’re ready for a ring, but he just hasn’t popped the question, here is the recipe!



Serves 2 to 3 – (Why you’d want to serve three is beyond me, but maybe you’re man will want seconds?)

* 1 whole chicken (approx. 3 lb.)
* 1/2 cup fresh lemon juice
* Kosher or sea salt
* Ground black pepper
* 2 lemons, plus 1 for garnish
* Fresh herbs for garnish

Place rack in upper third of oven and preheat to 400°F.

Remove giblets, wash chicken inside and out with cold water, then let it drain, cavity down, in a colander until it reaches room temperature (about 15 minutes).

Pat dry with paper towels. Pour lemon juice all over the chicken (inside and outside). Season with salt and pepper.

Prick two whole lemons three times with a fork and place deep inside the cavity. (Tip: If lemons are hard, roll on countertop with your palm to get juices flowing.)

Place bird breast-side down on a rack in a roasting pan, lower heat to 350°F and bake uncovered for 15 minutes.

Remove from oven and turn it breast-side up (use wooden spoons!); return it to oven for 35 minutes more.

Test for doneness — a meat thermometer inserted in the thigh should read 180°F, or juices should run clear when chicken is pricked with a fork.

Continue baking if necessary. Let chicken cool for a few minutes before carving. Serve with juices. Garnish with fresh herbs and lemon.

More from Dan & Michelle

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