So, this is not an original post. An engaged friend sent me this article from Glamour. If you try it and it works, let me this chick know!
First comes chicken, then comes marriage? Be skeptical if you must, but this recipe may be charmed. It all began 26 years ago, when then-Glamour fashion editor Kim Bonnell gave the recipe to her assistant, Kathy Suder, who made the chicken for her boyfriend, who, a month later, asked her to marry him. "It's a meal your wife would make. It got me thinking," says Jon Suder, who now has three children with Kathy. Details of the simple dish passed from assistant to assistant like a culinary chain letter. When Bonnell heard that her recipe had inspired three weddings, she dubbed it Engagement Chicken. Try the recipe, give it to a friend--oh, and let us know when it works!
Serves 2 to 3
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.