Ingredients
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3
-
2
-
1/2
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-
-
-
-
-
-
-
-
-
-
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Directions
Engagement Chicken, A chicken with ultracrisp skin and a subtle lemon flavor Rumor has it that if you cook this for your boyfriend he will propose here’s to hoping :o), Looks yummy Thought I’d mention I have given up on trying to use lemon squeezers I find that if I cut the lemons in half and just mash up the flesh with your thumbs, you get all the juice in a lot less time You do have to figure how to strain the pulp and seeds out, if you want to get rid of them, but I don’t mind the pulp and I just pick out the seeds , This chicken came out beautifully I followed the recommendations that Sephardi Kitchen said to use – minus the garlic
Very, very tasty
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Steps
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1
Done
|
Place Rack in Upper Third of Oven and Preheat to 400 Degrees. |
|
2
Done
|
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. |
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3
Done
|
Pour Lemon Juice All Over the Chicken (inside and Outside) Season With Salt and Pepper. |
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4
Done
|
Prick the Whole Lemons Three Times With a Fork and Place Deep Inside the Cavity. |
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5
Done
|
(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. |
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6
Done
|
Remove from Oven and Turn It Breast-Side Up (use Wooden Spoons!); Return It to Oven For 35 Minutes More. |
|
7
Done
|
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. |
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8
Done
|
Continue Baking If Necessary. |
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9
Done
|
Let Chicken Cool For a Few Minutes Before Carving. |
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10
Done
|
Serve With Juices. |
|
11
Done
|
Serve With Boiled New Potatoes Tossed With Olive Oil and Fresh Chopped Parsley and/or Steamed Asparagus With Butter. |
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12
Done
|
Enjoy. |
