Royal Engagement Chicken Recipe

Engagement Chicken on a white platter with lemons, herbs and garlic.

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5 from 2 votes

The BEST EVER Roast Chicken Recipe, garlic-y, butter-y perfection.

Prep Time10

Cook Time1

Total Time1 10

Course: Dinner

Cuisine: American

Servings:

Author: Kellie

Cost: $15

Equipment

roasting pan
kitchen twine
chef's knife
cutting board

Ingredients

1 4-5 pound roasting chicken giblets removed and patted dry
kosher salt and fresh ground pepper
1/4 cup olive oil
2 lemons cut into quarters
2 whole heads of garlic cut in half
2 spanish onions peeled and cut into 1/2 inch slices
5 sprigs fresh thyme
2 sprigs fresh rosemary
3/4 cup dry white wine
3/4 cup chicken stock
2 tablespoons cornstarch or flour
2 tablespoons butter

Instructions

Preheat oven to 425 degrees.
Season the inside of the chicken with salt and pepper. Place half a lemon and half a head of garlic inside the chicken with a few sprigs of thyme and rosemary. Reserve the remaining lemon, garlic and herbs for later.
Brush the entire surface of the chicken with 2 tablespoons of olive oil. Season liberally with salt and pepper.
Tie the legs together with kitchen twine and tuck the wings under the body.
Place the chicken in the roasting pan breast side up.
Place the remaining lemon, herbs and garlic in a large bowl with the onion. Toss to coat with the remaining olive oil and season with salt and pepper.
Arrange the onions and lemon around the chicken in the roasting pan.
Roast the chicken for approximately 1 hour and 15 minutes or until the juices run clear when you cut between the leg and thigh. Transfer the chicken to a serving platter and cover with foil to keep warm.
Place the pan on the stove and turn the heat to medium-high. Add the wine to the pan and deglaze by using a wooden spoon to scrape the brown bits off the bottom of the pan. Sprinkle the cornstarch over the sauce and cook for 30 seconds.
Add the stock to the pan and cook for 1-2 minutes until the sauce thickens. Stir in the butter and any juices that collected on the serving platter.
Carve the chicken and serve with the lemons, onions and pan sauce.

Notes

Chicken size: This recipe works best with a 4–5 lb whole chicken. Smaller birds will cook a bit faster, larger ones may need an extra 10–15 minutes. Always go by internal temperature, not just time.
Internal temperature: The chicken is done when the thickest part of the thigh reaches 165°F and the juices run clear. Check in 2–3 spots, avoiding the bone.
Garlic usage: You’ll use 2 whole heads of garlic, halved crosswise. Some halves go inside the cavity, and the rest roast in the pan with the onions and lemons to flavor the sauce.
Dutch oven vs roasting pan: A Dutch oven keeps the chicken extra juicy and helps concentrate the pan juices. If you use a roasting pan instead, make sure the chicken isn’t swimming in a huge pan or the onions/garlic can burn in a thin layer, add extra onion or a splash of broth, if needed.
Crispy skin tip: Pat the chicken very dry with paper towels before seasoning, and roast it uncovered. If the skin browns too quickly, tent loosely with foil and continue cooking.
Trussing (tying the legs): Tying the legs together helps the chicken cook more evenly and stay moist, but it’s optional. If you don’t truss, start checking for doneness 5–10 minutes earlier.
Wine substitute: You can replace the white wine in the pan sauce with chicken broth. Add a little extra lemon juice at the end if you want more brightness.
Herb options: Fresh thyme, rosemary, and parsley are great here. If using dried herbs, use about 1 teaspoon dried for every 1 tablespoon fresh and sprinkle over the skin and in the cavity.
Rest before carving: Let the chicken rest for 10–15 minutes before carving so the juices can redistribute and the meat stays tender.
Leftovers: Store leftovers in an airtight container in the fridge for 3–4 days. The meat is delicious in salads, sandwiches, grain bowls, or soup.

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