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Engagement roast chicken recipe Ina Garten
Isabella

Engagement Roast Chicken

This perfectly roasted chicken, known as "Engagement Chicken" thanks to its proposal-linked legend, features crispy skin, juicy meat, and a flavorful pan sauce—ideal for celebrations or cozy dinners.
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: LUNCH
Cuisine: American
Calories: 450

Ingredients
  

For the Chicken
  • 1 whole chicken (4–5 lb) giblets removed
  • kosher salt and freshly ground black pepper to taste, inside and out
  • 2 lemons fresh lemons, quartered 2 quarters to stuff, 2 for roasting base
  • 1 head garlic, halved crosswise for stuffing
  • olive oil, for brushing
  • kitchen string for tying the legs
For the Roasting Base
  • 2 Spanish onions onions, sliced
  • 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
For the Pan Sauce
  • ½ cup dry white wine
  • 1 cup chicken stock
  • 1 tbsp all‑purpose flour

Method
 

  1. Preheat oven to 425°F (220°C).
  2. Remove giblets, pat chicken dry, season cavity with salt and pepper. Stuff with 2 lemon quarters and garlic.
  3. Brush skin with olive oil, season outside, tie legs and tuck wings. Place in roasting pan.
    Engagement roast chicken recipe Ina Garten
  4. In bowl, toss onions and remaining lemons with 2 Tbsp olive oil, 1 tsp salt and ½ tsp pepper. Arrange around chicken.
  5. Roast for about 1 hr 15 min, until juices run clear and internal temp reaches 165°F (74°C). Remove, tent with foil, rest 10 min.
  6. Meanwhile, make sauce: place pan over medium‑high heat, deglaze with wine, scraping up browned bits. Add stock and sprinkle flour, stirring until thickened.
  7. Stir in any resting juices, taste and adjust seasoning.
  8. Carve chicken, arrange on platter, spoon onions and lemons around, drizzle with warm pan sauce. Serve immediately.

Notes

Engagement roast chicken recipe Ina GartenPatting dry and air‑drying in fridge overnight helps skin crisp to perfection. Use a correctly sized pan so onions caramelize, not burn.
Let the chicken rest to retain juices. Toasted bread is perfect for sopping up the sauce.