History has it … if you make this chicken you will get engaged. Well, at least that’s what happened to some Glamour Magazine editors back in the 80’s when they passed this recipe around. But whether you wanna get hitched or not… this chicken dish NEEDS to be on your Sunday dinner rotation! Juicy, buttery, lemony and just so so perfect!
- 1 4.5-5 lb organic whole chicken
- 2 lemons
- 2 small or 1 large sweet onion
- 1 large whole garlic bulb
- Small handful sprigs fresh thyme
- 2 C chicken stock
- 1/4 C melted butter (I prefer @kerrygoldusa )
- 1/3 C dry white wine
- 1 Tbsp non GMO cornstarch
- Kosher salt
Preheat oven to 425 degrees
Clean and pay dry chicken
Place chicken in a roasting pan on a rack
Baste chicken with butter all over
Heavily salt chicken all over
Cut 1 lemon and garlic bulbs in half. Stuff inside cavity of chicken with thyme.
In the pan, pour your stock, squeeze the other quartered lemon juice (along with the whole lemon) and sliced onions.
Bake for about 1 hour 15 min. Cut between chicken breast and leg to make juices run clear.
Remove from roasting pan and set on a cutting board. Cover with foil for about 10 min.
Put all juices, lemon and onions from pan into another sauce pan along with your wine. Over stove, let boil for a few min then add cornstarch. Keep stirring for about 5 min or until it becomes a thick consistency.
Pour into a dish along with the chicken, carve and serve along side potatoes, rice and/ or veggies!