They say the way to a man’s heart is through his stomach, right? Right. They also call this “Engagement Chicken” for a reason. Apparently, if you make this for your boyfriend he’ll propose to you. While I wouldn’t rely on this chicken alone to get your boyfriend to pop the question, it certainly helps!
If you don’t have a boyfriend (or don’t want a husband like the majority of us college girls) you can make this for your friends. Think about it like a “get whatever you want” chicken. Want to borrow your friend’s brand new shoes? Make this chicken. Need to apologize to your friend after she had to take care of your drunken self last weekend? Make this chicken.
Here’s the recipe!
What you’ll need:
- 1 (4 to 5 pound) roasting chicken
- kosher salt and black pepper
- 2 lemons
- 1 entire head of garlic (cut in half horizontally, not vertically)
- olive oil
- 2 big yellow onions, peeled and thickly sliced
- 1/2 cup of dry white wine
- 1/2 cup chicken stock
- 1 tablespoon all-purpose flour
How to make it:
1. Preheat the oven to 425 degrees F.
2. Remove and discard the chicken giblets. Pat the outside dry. Sprinkle the inside of the chicken liberally with salt and pepper. Cut the lemons in quarters. Place 2 quarters of the lemon in the chicken along with the garlic. Save the rest of the lemon quarters.
3. Brush the outside of the chicken with olive oil and sprinkle the outside of the chicken liberally with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the chicken in a small (11 by 14-inch) roasting pan. (If the pan is too large, the onions will burn.)
4. Place the reserved lemons and the sliced onions in a large bowl and toss with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Pour the mixture around the chicken in the pan.
5. Roast the chicken for about 1 hour and 15 minutes, until the juices run clear when you cut between a leg and a thigh.
6. Remove the chicken to a platter, cover with aluminum foil, and allow to rest for 10 minutes while you prepare the sauce, leaving the lemons and onions in the pan.
7. Place the pan on top of the stove and turn the heat to medium-high. Add the wine and stir with a wooden spoon to scrape up the brown bits from the bottom of the roasting pan. Add the stock and sprinkle in the flour, stirring constantly for a minute, until the sauce thickens. Carve the chicken onto a platter and serve with the lemons, onions, and warm sauce.
Ashley is a freshman at George Washington University majoring in International Affairs with a minor in English. She has a slight obsession with astrology and Bon Iver. Follow her on twitter @ashleybrooks25