Sisanie Cooks the Legendary “Engagement Chicken”: Get the Recipe!

All the single ladies! Sisanie has the perfect recipe to whip up this Valentine’s Day in the latest episode of Off-Air With Sisanie in the video above. There’s been a longstanding recipe for an “engagement chicken” which allegedly is so delicious it’ll make your partner want to commit.

It originated from Kim Bonnell, a fashion editor at Glamour magazine, following a trip to Italy. As the story goes, in 1982, Bonnell gave the recipe to a co-worker to prepare for her boyfriend and soon afterwards, the couple got engaged. The recipe then made the rounds in the office and three other women in the office got engaged shortly after making the dish for their boyfriends.

Sooo why not give it a shot?! Sisanie is obviously married but we’re here to help all our single friends out!

Watch the video above to learn the secret of the "engagement chicken" and get the detailed recipe below:


1 whole chicken (approx. 4 pounds)

1/2 cup fresh lemon juice, plus 3 whole lemons ­including 1 sliced for garnish

1 tablespoon kosher or coarse sea salt

1/2 teaspoon freshly ground pepper

Fresh herbs for garnish (4 rosemary sprigs, 4 sage sprigs, 8 thyme sprigs, and 1 bunch flat-leaf parsley)


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.

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 the secret: Pour the juices from the roasting pan on top of the sliced chicken -- this is the "marry me juice." Garnish with fresh herbs and lemon slices.

Happy Valentine's Day!

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