The Engagement Chicken Recipe Everyone's Talking About
The Engagement Chicken Recipe Everyone's Talking About
Engagement chicken is a thing. It's a legendary recipe from Glamour Magazine that supposedly leads to marriage proposals. The urban legend claims that over 70 people got engaged after making this simple roasted chicken for their significant other. Whole lemons, fresh chopped herbs, and a little time in the oven produce magic that transforms into a meal. There's an urban legend surrounding it, and I am not sure how true it is, but I'm willing to test it out.
This is my simplified version of the famous Glamour Magazine Engagement Chicken - the same recipe that Megan Markle was making when Prince Harry proposed, and that Emily Blunt made for John Krasinski. It's easier than the original but just as legendary. And yes, I ate an entire chicken by myself the first time I made it. You know, just in case.
The Legend of Engagement Chicken
In the early 1980s, a fashion editor at Glamour Magazine shared a simple roasted chicken recipe with her assistant. She made it for her longtime boyfriend, and he proposed. The assistant then passed the recipe along to other staffers at the magazine, setting off a chain reaction of engagements.
Glamour eventually published the recipe in their magazine and shared it with the world. The magazine claims that at least 70 marriages resulted from this chicken. The legend was born.
The recipe went mainstream when:
- Ina Garten featured her version (Jeffrey's Roast Chicken) in her cookbook and on Food Network
- Megan Markle revealed she was making roast chicken when Prince Harry proposed at their cottage
- Emily Blunt shared on a podcast that she made "the roast chicken I love" (Ina's engagement chicken) for John Krasinski when they were dating
- Food media outlets like the New York Times, Taste of Home, and Food52 all covered the phenomenon
The modern trend: Recently, "Marry Me Chicken" (a creamy Tuscan chicken dish) went viral on social media, reigniting interest in engagement-inducing recipes. But the OG? That's Engagement Chicken - simple, classic, and backed by decades of proposal success stories.
Why Engagement Chicken Works (The Magic Recipe)
It's not about magic - it's about effort: Making a whole roasted chicken shows you care. It's not ordering takeout or throwing together a quick meal. It's saying "I'm willing to spend time making something special for you." That's the real secret.
It's impressive but approachable: A perfectly roasted chicken looks and tastes like restaurant quality, but it's actually one of the simplest things you can make. Golden, crispy skin. Juicy, tender meat. Aromatic herbs and lemon. It screams, "I can take care of us."
It's romantic without trying too hard: Unlike an elaborate multi-course meal, engagement chicken is cozy and homey. It's the kind of comfort food that makes someone think about building a life together. Sunday dinners. Family traditions. Home.
The presentation matters: Bringing a whole roasted chicken to the table is theatrical. It's a moment. Carving it together, sharing the crispy skin, fighting over the wishbone - these are intimate experiences that create memories.
My Engagement Chicken Story
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 is 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.
About the legend: An editor at Glamour Magazine passed along this recipe, and legend says that 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.
The first time I made it, I also ate the entire chicken by myself. You know, just in case.
For the very inexperienced cook, the original recipe seemed 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 have made it for a loved one in recent times, but we'll see what happens next.
How to Make Engagement Chicken (Simplified Version)
My version strips away some of the complexity of the original Glamour recipe while keeping all the magic. Here's what makes it simpler:
Easier prep:
- No complicated herb bundles
- Straightforward roasting technique
- Simple flip method (start breast-down, finish breast-up)
- Basic ingredients you can find anywhere
The key elements:
- Whole lemons inside the cavity - They steam from the inside, infusing the meat with bright citrus flavor
- Lemon juice bath - Pour it all over before roasting for extra moisture and tang
- Simple seasoning - Just salt, pepper, and fresh herbs
- Two-temperature roast - Start hot to brown, finish lower for even cooking
The technique: Start the chicken breast-side down so the dark meat gets a head start (it takes longer to cook). Then flip it breast-side up to finish, allowing the breast meat to get golden and crispy without drying out.
Tips for Perfect Engagement Chicken
Choose the right chicken: Get a 4-pound chicken - not too big, not too small. It's the perfect size for two people with leftovers (or one person who eats an entire chicken by themselves).
Let it drain: After washing, let the chicken drain cavity-down in a colander for 2 minutes. Dry chicken = crispy skin.
Use fresh lemons: Don't skip the whole lemons inside the cavity. Roll them on the counter first to get the juices flowing, then prick them with a fork. As they heat up, they release aromatic steam that flavors the meat from the inside.
Flip carefully: Use two wooden spoons or tongs to flip the chicken halfway through. Don't pierce the skin or the juices will escape.
Check the temperature: Use a meat thermometer - the thigh should read 180°F and juices should run clear when pricked with a fork.
Let it rest: This is crucial! Let the chicken rest for 10 minutes before carving. This allows the juices to redistribute throughout the meat instead of running all over your cutting board.
Save the drippings: Those pan juices are liquid gold. Pour them over the carved chicken for extra flavor and moisture.
What to Serve with Engagement Chicken
Keep the focus on the main event, but add simple, classic sides:
Traditional accompaniments:
- Roasted vegetables (carrots, potatoes, Brussels sprouts)
- Simple green salad with vinaigrette
- Crusty bread for soaking up juices
- Mashed potatoes
- Rice pilaf
For a romantic dinner:
- Light, crisp white wine (Sauvignon Blanc or Pinot Grigio)
- Candles (obviously)
- Simple dessert (chocolate mousse, berries, and cream)
- Keep it intimate and unfussy
Engagement Chicken vs. Marry Me Chicken: What's the Difference?
Engagement Chicken (the original):
- Whole roasted chicken
- Lemon and herbs
- Simple, classic, cozy
- From Glamour Magazine in the 1980s
- Associated with Ina Garten, Megan Markle, Emily Blunt
Marry Me Chicken (the TikTok viral version):
- Chicken breasts in creamy Tuscan sauce
- Sun-dried tomatoes, garlic, cream, Parmesan
- Rich, decadent, restaurant-style
- Went viral on social media in the 2020s
- Spawned variations (Marry Me Pasta, Marry Me Rice, etc.)
Which should you make?
- Engagement Chicken if you want classic, cozy, home-cooked vibes and can roast a whole bird
- Marry Me Chicken if you want something quick, creamy, and impressive on a weeknight
Both have their place. Both have proven track records. But Engagement Chicken has 40+ years of proposal history behind it.
Does It Really Work? The Science of Proposal Chicken
The psychological factors:
- Effort signals commitment - Taking time to roast a chicken shows you're invested
- Comfort food creates feelings - Roast chicken is nostalgic and homey, triggering thoughts of family and stability
- Shared meal intimacy - Eating together creates bonding experiences
- The theater of it - Presenting a whole bird is impressive and memorable
The practical factors:
- It actually tastes amazing - Good food puts people in good moods
- The setting matters - Usually served in an intimate home setting (not a crowded restaurant)
- It shows domestic capability - "This person can feed us/our future family"
- Timing - People often make this when they're already thinking about commitment
The verdict: Will this chicken magically make someone propose? Probably not. But will it create the perfect environment for someone who's already thinking about proposing? Absolutely.
The Modern Take on Engagement Chicken
Times have changed since the 1980s. The original Glamour article was very much about "catching a man" with your cooking skills. Today, we know that's ridiculous.
Engagement chicken is for everyone:
- Make it for your partner (of any gender)
- Make it for yourself (self-love is real love!)
- Make it for your friends
- Make it because you're hungry and want good chicken
- Make it on a Tuesday for no reason at all
The real magic: It's not about tricking someone into proposing. It's about the simple joy of making something delicious for someone you care about (including yourself). If that leads to a proposal, great. If it just leads to a really good dinner and leftovers for tomorrow's lunch, also great.
As one modern food writer put it: "The concept of Engagement Chicken is a bizarre, regressive idea that should probably be retired. But it's true that roast chicken is an amazing date-night dish, whether that date is with your partner, your friend, or just yourself."
Storing and Using Leftover Engagement Chicken
Storage: Store leftover chicken in an airtight container in the refrigerator for up to 4 days.
Leftover ideas:
- Chicken salad sandwiches
- Chicken soup (use the carcass for stock!)
- Chicken tacos or quesadillas
- Chicken and rice
- Chopped over salads
- Chicken pasta
- Cold chicken sandwiches with good mayo and lettuce
Save the bones: Don't throw away that carcass! Make homemade chicken stock. It's liquid gold for soups, risottos, and braising.
Why Everyone Should Know How to Roast a Chicken
Forget the engagement part for a second. Roasting a chicken is a fundamental life skill, like changing a tire or sewing on a button. Here's why:
It's economical: A whole chicken costs less per pound than chicken parts and feeds multiple meals.
It's versatile: The leftovers transform into dozens of different meals throughout the week.
It's impressive: Pulling a golden roasted chicken out of the oven makes you look like a culinary genius, even though it's one of the easiest things to make.
It's foundational: Once you can roast a chicken, you can roast anything - turkey, duck, game hens, vegetables, whatever.
It's satisfying: There's something deeply satisfying about roasting a whole bird. It feels primal and accomplished and like you've really cooked something.
The Proposal Success Stories
Beyond Meghan Markle and Emily Blunt, countless home cooks have shared their engagement chicken success stories:
- The original Glamour staffers in the 1980s who started the whole legend
- The 70+ proposals Glamour magazine officially claims credit for
- Countless comments on recipe sites: "He proposed!" "She said yes!" "We're getting married!"
- Food writers who tested the recipe and reported back with proposal news
But here's my favorite part: For every proposal story, there are probably a hundred stories of people who just made really good chicken and had a lovely dinner. And that's fine too. Not everything has to end in a ring. Sometimes it just ends in a really good meal and the satisfaction of eating an entire chicken by yourself because you can.
Engagement Chicken
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 flat-leaf parsley)
Instructions
- 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.
- Pat the chicken dry with paper towels. Place the chicken breast-side down in a medium roasting pan fitted 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.
- 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.)
- Put the chicken in the oven, lower the oven temperature to 350°F, and roast, uncovered, for 15 minutes.
- Remove the roasting pan from the oven. Using tongs or two wooden spoons, turn the chicken breast side up 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.
- NOTE: Cooking times may vary; roasting a chicken at 350°F takes approximately 18-20 minutes per pound, plus an additional 15 minutes.
- Remove roasting pan from oven. Let the chicken rest for 10 minutes before carving. Remove chicken from the roasting pan to a serving plate. Pour the juices from the roasting pan on top of the sliced chicken. Garnish with fresh herbs and lemon slices.
Notes:
Adapted from Glamour magazine.
Calories
733.89Fat (grams)
40.95Sat.. Fat (grams)
11.37Carbs (grams)
5.07Fiber (grams)
0.64Net carbs
4.43Sugar (grams)
1.60Protein (grams)
82.52Sodium (milligrams)
3419.03Cholesterol (grams)
263.12
 |
| Chicken from 2012. I CAN'T BELIEVE I ATE THE WHOLE THING |
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About the author
Nikki Miller-Ka
Ms. Miller-Ka is a classically trained chef with a BA in English from East Carolina University and a Culinary Arts Associate Degree from Le Cordon Bleu-Miami.
Formerly, she’s worked as a researcher, an editorial assistant, reporter and guest blogger for various publications and outlets in the Southeast. She has also worked as a catering chef, a pastry chef, a butcher, a baker, and a biscuit-maker. Presently, she is a food editor, freelance food writer, and a tour guide for Taste Carolina Gourmet Food Tours.
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