engagement

I am normally a boneless, skinless chicken type of girl. In fact, thinking about eating the skin off a chicken makes my body quiver. I don't make any other kind of chicken because quite frankly, I don't know how to make chicken with bones in it and I don't enjoy gnawing anything off a bone. However, last week a friend of mine recommended the following recipe to me. It's called "engagement chicken" because it has been said that once a female cooks this chicken for her significant other, he cannot wait to ask her to marry him. Food...the way to a man's heart. I know it is the way to my man's heart. Anyways, I didn't really believe her or the stories found on the web, but once I tasted the bird, I was a believer. I will admit that I peeled off the skin and cut the meat off the bone before tasting it. Tim definitely wanted to cuddle a little closer once he tasted this delicious meal. So make it...make it for you, for your significant other, for your roommate, for your children, for your enemy. Make it for whoever you want. It is amazing.

Here's the recipe:

Ingredients:

• 1 whole chicken (approximately 4 pounds)
• 1/2 cup fresh lemon juice, plus 3 whole lemons—including 1 sliced for garnish
• 1 tablespoon kosher or coarse sea salt
• 1/2 teaspoon freshly ground pepper
• Fresh herbs for garnish (4 rosemary sprigs, 4 sage sprigs, 8 thyme sprigs, and 1 bunch fl at-leaf parsley)

1. Position an oven rack in the upper third of the oven and preheat the oven to 400°F. Remove the giblets from the chicken, wash the chicken inside and out with cold water, then let the chicken drain, cavity down, in a colander for 2 minutes.
2. Pat the chicken dry with paper towels. Place the chicken breast-side down in a medium roasting pan fi tted with a rack and pour the lemon juice all over the chicken, both inside and out. Season the chicken all over with salt and pepper inside and out.
3. Prick 2 whole lemons three times each in three different places with a fork and place them deep inside the cavity. Chicken cavity size may vary, so if one lemon is partly sticking out, that’s fine. (Tip: If the lemons are stiff, roll them on the countertop with your palm before pricking to get the juices flowing.)
4. Put the chicken in the oven, lower the oven temperature to 350°F, and roast, uncovered, for 15 minutes.
5. Remove the roasting pan from the oven. Using tongs or two wooden spoons, turn the chicken breast- side up. Insert a meat thermometer in the thigh, and return the chicken to the oven and roast for about 1 hour to 1 hour and 15 minutes or until the meat thermometer reads 180°F and the juices run clear when the thigh is pricked with a fork. Continue roasting if necessary. Keep in mind that cooking times in different ovens vary; roasting a chicken at 350°F takes approximately 18-20 minutes per pound, plus an additional 15 minutes.
6. Let the chicken rest for 10 minutes before carving. And here’s the secret: Pour the juices from the roasting pan on top of the sliced chicken— this is the “marry me juice.” Garnish with fresh herbs and lemon slices.