Chicken Dance ~ Nik Snacks

Bite it and write it. That's what I do.


On 8:23 AM by Nikki @ NikSnacks in , , , , ,    No comments
If you're a regular reader, you know I've been cooking as long as I can remember. My fondest memories include me having fun at our yearly family reunions, going to elementary school and standing at the stove, cooking.

When I first began cooking solo, the only things I was allowed to make were cheese toast (wheat bread from the toaster covered with a slice of American melted in the microwave for 30 seconds), JELL-O, and eggs in a nest.

Fast-forward a tiny bit and my repertoire is a bit more expansive. One thing I think everyone should know how to make roasted chicken. I don't care if you're vegetarian or not, it's one of those important life skills you should master--like sewing a button or changing the water bottle.

An editor at Glamour Magazine passed along this recipe and legend says after cooking and consuming this chicken for your significant other, you'll get engaged. I'm not so sure about the legend, but I've made the chicken and it tastes pretty good. I also ate the entire chicken myself, just in case the legend decided to pick me. Now, for the inexperienced cook, the recipe seems to be a little complex (to me). But if you are in man-catching mode, I bet you'd do anything to get him to "like it and put a ring on it".

This is my simpler version of Engagement Chicken. I may make it for a man some day. We'll see...

Engagement Chicken
adapted from Glamour Magazine
Serves 2 to 4

    1 whole chicken (approximately 4 pounds)
    1 Tablespoon olive oil
    1/2 cup fresh lemon juice, plus 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 flat-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. Using sharp kitchen shears (or a chef's knife), remove spine from chicken and set aside. Flatten chicken by placing flat skin side up on cutting board and applying firm pressure. Rub chicken on all surfaces (front and back) with 1 Tablespoon olive oil. Season the chicken all over with salt and pepper inside and out. Place the chicken in a medium roasting pan fitted with a rack and pour the lemon juice all over the chicken.

3. Cook for 50 minutes at 400°F or until juices run clear (not pink) when poked with a sharp knife or the temperature of the chicken breasts is 165°F and the thighs 170°. If your chicken pieces aren't browning to your satisfaction, you can put them under the broiler for the last 5 minutes of cooking, until browned (but they will be).

4. Remove roasting pan from oven. Remove chicken from roasting pan to a serving plate. Let rest for 5 to 10 minutes before serving. 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.