How To Make Engagement Chicken Recipes

Steps:

• 1. Position oven rack in the upper third of the oven and preheat the oven to 400 F.
• 2. 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.
• 3. Pat the chicken dry. Place the chicken breast-side down in a medium roasting pan fitted with a rack and pour the lemon juice all over the chicken, inside and out. Season the chicken all over with salt and pepper inside and out
• 4. Prick 2 whole lemons three times each in three different places with a fork and place the lemons deep inside the cavity. Chicken cavity size may vary, so if one lemon is partly sticking out, that is fine. (Tip: If the lemons are stiff, roll them on the countertop with your palm before pricking to get the juices flowing)
• 5. Tie the legs together with Butcher's Twine
• 6. Put the chicken in the oven, lower the oven to 350 F and roast, uncovered for 15 minutes.
• 7. 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 chick to the oven and roast for about 1 hour to 1 hour 15 minutes or until the meat thermometer reads 180 F and the juices run clear when the thigh is pricked with a fork.
• 8. Continue roasting if necessary. Keep in mind that cooking times in different ovens vary; roasting a chicken at 350F takes approximately 18-20 minutes per pound, plus an additional 15 minutes.
• 9. 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".
• 10. Garnish with the fresh herbs and lemon slices.
• 11. This recipe comes from the cookbook "100 Recipes every woman should know"

Steps:

• Preheat oven to 400 degrees with rack set in upper third.
• Remove giblets from chicken and rinse chicken inside and out with cold water. Set chicken, cavity-side down, in a colander to drain for 2 minutes. Pat chicken dry with paper towels and place breast-side down in a medium roasting pan fitted with a rack; pour lemon juice all over chicken, inside and out. Season chicken, inside and out, with salt and pepper.
• Pierce whole lemons three times with the tines of a fork; place pierced lemons inside cavity. Using kitchen twine, truss chicken to enclose. Transfer roasting pan to oven and reduce temperature to 350 degrees; roast for 15 minutes.
• Remove roasting pan from oven and, using tongs or two wooden spoons, turn chicken breast-side up. Return chicken to oven and cook until a thermometer inserted into the thigh reaches 180 degrees and juices run clear when thigh is pierced with a fork, 1 hour to 1 hour 15 minutes.
• Let chicken stand 15 minutes before carving. Transfer carved chicken to a serving platter and pour juices from roasting pan over chicken. Garnish with lemon slices and fresh herbs; serve.

Steps:

• Place rack in upper third of oven and preheat to 400 degrees.
• Wash chicken inside and out with cold water, remove the giblets, then let the chicken drain, cavity down, in a colander until it reaches room temperature (about 15 min) Pat dry with paper towels.
• Pour lemon juice all over the chicken (inside and outside) season with salt and pepper.
• Prick the whole lemons three times with a fork and place deep inside the cavity.
• (Tip: If lemons are hard, roll on the countertop with your palm to get juices flowing.) Place the chicken breast-side down on a rack in a roasting pan, lower heat to 350 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, 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.
• Serve with boiled new potatoes tossed with olive oil and fresh chopped parsley and/or steamed asparagus with butter.
• Enjoy.

Steps:

• Preheat the oven to 425 degrees F.
• Remove and discard the chicken giblets. Pat the outside dry. Liberally salt and pepper the inside of the chicken. Cut the lemons in quarters, place 2 quarters in the chicken along with the garlic and reserve the rest of the lemons. Brush the outside of the chicken with olive oil and sprinkle 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.) 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.
• Roast the chicken for about 1 hour and 15 minutes, until the juices run clear when you cut between a leg and a thigh. 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.
• 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. Add the stock and sprinkle on the flour, stirring constantly for a minute, until the sauce thickens. Add any juices that collect under the chicken. Carve the chicken onto a platter and serve with the lemons, onions, and warm sauce.

Steps:

• Mix together sour cream and soup; set aside.
• Wrap each chicken breast with 2 slices of bacon.
• Place in a casserole dish.
• Pour sour cream/soup mixture over chicken breasts.
• Bake at 400 for about 40-45 minutes until breasts are done and sauce is brown and bubbly at edges.