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The rumor is that if you make this simple and full-proof roast chicken, your significant other will propose to you soon after.  Hence the name, Engagement Roast Chicken!  I have heard of the legend of this chicken before, but only decided to try it recently after my mom told me how tasty it is.  I mean really, chicken, lemon, garlic, olive oil - it has to be good! 


This meal was surprisingly delicious and very simple.  Ina Garten's version (which of course is the version I made) rates it as "medium" difficulty, but I have to say that I found it quite easy to make. If you know how to chop vegetables and not overcook your poultry, you're good to go.  


Unfortunately, I can't comment if the legend is true and your significant other will propose soon after eating this dish, because I'm already married.  I can say though that my husband loved it and I got a lot of praise! Enjoy!

*Swankers, I did leave the skin on while cooking because I am substituting chicken cooked with skin for my read meat this week.  However, I'm sure it would be just as delicious without the skin since the sauce is so flavorful. 

Ingredients: 
  • 1 (4 to 5 pound) roasting chicken
  • Kosher salt and freshly ground black pepper
  • 2 lemons
  • 1 whole head garlic, cut in 1/2 crosswise
  • Extra virgin olive oil
  • 2 yellow onions, peeled and thickly sliced
  • 1/2 cup dry white wine (I used Chardonnay) 
  • 1/2 cup chicken stock (I used organic)
  • 1 tablespoon all-purpose flour

Directions: 

Preheat the oven to 425 degrees. Remove the giblets from the chicken and discard. If necessary, pat the outside of the chicken dry. 

Sprinkle salt and pepper inside the cavity of the chicken.  Put two lemon quarters inside, along with the two garlic halves.

Brush the outside of the chicken with olive oil and sprinkle generously with salt and pepper.  Tie the legs of the chicken together with kitchen string and tuck the wings under the chicken.

In a large bowl, toss together the remaining lemon quarters, chopped onions, 1 tablespoon of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper. 

Place the chicken in a small roasting pan (11 x 14) and pour the onion and lemon mixture around the chicken.  Bake the chicken for about 1 hour and 15 minutes, or until the juices run clear when you cut between the leg and the thigh. 

After the chicken has cooked, place the chicken on a platter and cover with tinfoil. While the chicken is resting, make the sauce.  Place the roasting pan, with the onions and lemon left inside, on the stove on medium high heat and add the wine to the pan. Using a wooden spoon, scrape up all the brown bits.  Then, add the chicken stock and stir some more. Finally, add 1 tablespoon of flour to the sauce and mix nonstop for one or two minutes until the sauce thickens.  Add any chicken drippings from the platter and mix more. 

Finally, pour the sauce around the whole chicken and serve.  You can also carve the chicken and pour the sauce over it.  Yum!

By the way, mashed potatoes and asparagus go great with this dish! 
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