ENGAGEMENT CHICKEN PASTA RECIPES

Steps:

• Salt the chicken inside and out and leave exposed to the air overnight on lowest shelf in the fridge
• Preheat oven to 425°F
• Place a rack inside a medium-sized roasting pan
• Arrange the onions, 2 halved lemons and bulbs of garlic under rack, drizzle with EVOO, salt and pepper
• Pour the lemon juice and chicken stock inside and over the chicken, season with pepper
• Pierce the remaining 2 lemons several times with a fork and stuff the bird with 2 small lemons and herbs
• Tie legs together and place breast side down on rack for 15 minutes and turn over, then roast 45 minutes more to deeply golden and crispy and thermometer reads 160°F
• Arrange onions and lemons on platter
• Let chicken stand a few minutes, then untie legs, carve, and arrange on platter with onions and lemons
• To pan drippings over medium-high heat, whisk in wine and thicken drippings with a little Wondra to create a light gravy
• Paste garlic and whisk into sauce
• Spoon or pour sauce over the chicken and garnish with parsley

Steps:

• Position an oven rack in the upper third of the oven and preheat the oven to 400°F. Remove the giblets from the chicken, wash the chicken inside and out with cold water, then let the chicken drain, cavity down, in a colander for 2 minutes.
• Pat the chicken dry with paper towels. Place the chicken breast-side down in a medium roasting pan fitted with a rack and pour the lemon juice all over the chicken, both inside and out. Season the chicken all over with salt and pepper inside and out.
• Prick 2 whole lemons three times in three different places on each with a fork and place them deep inside the cavity. Chicken cavity size may vary, so if one lemon is partly sticking out, that?s fine. (Tip: If the lemons are stiff, roll them on the countertop with your palm before pricking to get the juices flowing.)
• Put the chicken in the oven, lower the oven temperature to 350 degrees F, and roast, uncovered for 15 minutes.
• Remove the roasting pan from the oven. Using tongs or two wooden spoons, turn the chicken breast-side up. Insert a meat thermometer in the thigh, and return the chicken to the oven and roast for about 1 hour to 1 hour and 15 minutes or until the meat thermometer reads 180 degrees F and the juices run clear when the thigh is pricked with a fork. Continue roasting if necessary. Keep in mind that cooking times in different ovens vary; roasting a chicken at 350°F takes approximately 18-20 minutes per pound, plus an additional 15 minutes for a stuffed chicken that is 4 pounds.
• Let the chicken rest for 10 minutes before carving. And here's the secret: Pour the juices from the roasting pan on top of the sliced chicken&151;this is the "marry me juice." Garnish with fresh herbs and lemon slices.