We found this article in Glamour Magazine.
First comes chicken, then comes marriage? Be skeptical if you must,
but this recipe may be charmed. It all began 26 years ago, when
then-Glamour fashion editor Kim Bonnell gave the recipe to her
assistant, Kathy Suder, who made the chicken for her boyfriend,
who, a month later, asked her to marry him. "It's a meal your wife
would make. It got me thinking," says Jon Suder, who now has three
children with Kathy. Details of the simple dish passed from assistant
to assistant like a culinary chain letter. When Bonnell heard that
her recipe had inspired three weddings, she dubbed it Engagement
Chicken.
How to make "Engagement Chicken"
Serves 2 to 3
1 whole chicken (approx. 3 lb.)
1/2 cup fresh lemon juice
Kosher or sea salt
Ground black pepper
2 lemons, plus 1 for garnish
Fresh herbs for garnish
Place rack in upper third of oven and preheat to 400°F. Remove
giblets, wash chicken inside and out with cold water, then let it
drain, cavity down, in a colander until it reaches room
temperature (about 15 minutes). Pat dry with paper towels.
Pour lemon juice all over the chicken (inside and outside). Season
with salt and pepper. Prick two whole lemons three times with a
fork and place deep inside the cavity. (Tip: If lemons are hard,
roll on countertop with your palm to get juices flowing.) Place
bird breast-side down on a rack in a roasting pan, lower heat to
350°F 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°F, 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.
Garnish with fresh herbs and lemon