Every relationship gets to the point where the next step is fairly obvious. I’ve heard that some people prepare this magical meal and soon thereafter, there is a proposal.

Why is it called engagement chicken?

I’m sure you’ve heard the way to someone’s heart isn’t through words it’s — through their stomach. Well this isn’t likely the case for everyone but the folklore is fun to talk about.

It’s just chicken after all..

Whether you buy into the folklore or not, it’s just chicken after all and this is a delicious recipe. I’ve been roasting variations of this recipe for decades and it’s always gobbled right up. If you have a baguette handy, slice it up into cubes, roast and add to the chicken once it’s done. So good!

What you’ll need for this recipe:

I’ve had this Le Creuset roaster forEVER. I like it because the veggies are closer to the chicken so at the end of baking they aren’t dry.

You’ll also need a whole roasting chicken. They are usually 4-5 pounds and serve four. Lemons are essential so make sure you have a few on hand along with lots of garlic and onion.

Shopping links:

For dessert, I suggest my soft chocolate chip cookies!

Yield: 4 servings

Engagement Chicken | My Version

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Ingredients

• 4-5 pound whole chicken
• 1 large shallot, diced
• 1 yellow onion, sliced
• 1 head of garlic - top cut off
• 2 lemons, sliced
• 1 tbsp salt or more to taste + pepper
• 1/4 cup white wine + 1/2 cup chicken broth - for deglazing
• 1/4 cup or more of olive oil

Instructions

1. Preheat the oven to 425 degrees F.
2. Wash and dry the chicken
3. Add 1/2 the onions and garlic head to the chicken cavity
4. Add remaining onions and 1 sliced lemon to a bowl. Drizzle with olive oil, add salt and pepper and mix.
5. Arrange onions and lemon around the chicken.
6. Drizzle olive oil over the chicken and then salt and pepper liberally.
7. Tie chicken legs together and tuck wings under the bird.
8. Bake for about 90 minutes or until chicken reaches internal temperature of 165 degrees and juices run clear.
9. Remove chicken from cooking pan and place on the stove.
10. Add broth and wine. Heat to boiling and liquid is reduced to almost 1/2.
11. Pour around plated chicken. Spoon juices over the chicken. Slice and serve.