One of the things that I love most about blogging is all of the people I’ve “met” by doing it. It’s such a wonderful community – supporting each other in times of need and celebrating good news by throwing virtual parties. So when Elly of Elly Says Opa decided to bring back her favorite blog event, Eat to the Beat, to celebrate 5 years of blogging, I immediately started brainstorming ideas. Elly is a huge music fan, and this event is the perfect way to celebrate her amazing feat. I’ve had the pleasure of meeting Elly in real life (which is just another ‘plus’ of this community), and I do hope that we’re able to get together again soon.
This dish was inspired by Beyonce’s “Single Ladies.” It is, simply, a roast chicken, but legend (or, Glamour Magazine where the story originated) has it that when a girl prepares it for her boyfriend, he will soon propose. And while personally, I’ll never know if the rumor is true since my cooking skills were incredibly subpar before (and after) the Husby and I got engaged, a lot of internet commenters claim it to work. So if you’re looking for your man to “put a ring on it,” try cooking up some Engagement Chicken…. Then report back to me with your happy news!
Congrats on 5 years of blogging, Elly! And make sure to check out Elly Says Opa on November 30 for the roundup of all the dishes made!
And because I can’t resist, enjoy the version I much prefer to the original!
- 1 4 to 5 Lb. Roasting Chicken (also called a fryer)
- 2 Lemons
- Fresh Herbs, your choice (I used Rosemary, Thyme and Parsley)
- 1 Head Garlic, cut in half crosswise
- Olive Oil
- Salt and Pepper
- Herbs de Provence
- 2 Sweet Onions, peeled and thickly sliced
- 3/4 Cup Dry White Wine
- 1/2 Cup Chicken Stock
- 1 Tbsp. Flour
Preheat oven to 425.
Remove and discard the giblets from the cavity of the chicken. Pat the outside dry with a paper towel. Salt and pepper the inside of the chicken.
Cut the lemons into quarters and place 3 quarters, the fresh herbs and the garlic inside the chicken. Reserve the remaining lemon quarters. Brush the outside of the chicken with olive and sprinkle with salt and pepper. Tie the legs together and tuck the wings underneath the bird. Place the chicken in an 11×14 roasting pan, and add the remaining lemons and onion slices to the bottom. Drizzle with olive oil and sprinkle with salt and pepper.
Roast the chicken until a meat thermometer inserted into the thigh reads 160-165, about 1 hour 15 minutes. Transfer the chicken to a platter, cover with foil and allow to rest for 10 minutes (the temperature of the bird will continue to rise, about another 5 degrees, during this resting period).
Place the roasting pan with the lemons, onions and drippings on the stove and turn the heat to medium high. Add the wine and scrape up the brown bits with a wooden spoon. Add the stock and the flour while stirring constantly until the sauce has thickened. Add any juices that have collected under the chicken on the platter.
Carve the chicken and serve with the lemons and onions. Drizzle the sauce on top.