Engagement Chicken

Ingredients

• 1 tablespoon sea salt 
• 2 servings flat parsley fresh for garnish (4 rosemary sprigs, 4 sage sprigs, 8 thyme sprigs, and 1 bunch flat-leaf parsley
• 0.5 cup juice of lemon fresh whole sliced for garnish
• 0.5 teaspoon pepper freshly ground
• 1  chicken whole (approx. 4 pounds)

Equipment

• paper towels
• oven
• knife
• roasting pan
• kitchen thermometer
• tongs
• colander

Directions

1. Position an oven rack in the upper third of the oven and preheat the oven to 400°F.
2. 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.
3. Pat the chicken dry with paper towels.
4. 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.
5. 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 arestiff, roll them on the countertop with your palm before pricking to get the juices flowing.)
6. Put the chicken in the oven, lower the oven temperature to 350 degrees F, and roast, uncovered for 15 minutes.
7. Remove the roasting pan from the oven. Using tongs or two woodenspoons, turn the chicken breast-side up. Insert a meat thermometer in thethigh, and return the chicken to the oven and roast for about 1 hour to 1hour and 15 minutes or until the meat thermometer reads 180 degrees F and thejuices run clear when the thigh is pricked with a fork. Continue roasting ifnecessary. Keep in mind that cooking times in different ovens vary; roastinga chicken at 350°F takes approximately 18-20 minutes per pound, plusan additional 15 minutes for a stuffed chicken that is 4 pounds.
8. Pour the juices from the roasting pan on top of the sliced chicken&151;this is the "marry me juice."
9. Garnish with fresh herbs and lemon slices.
10. Carving a bird takes a lot of practice, so don't expect it to be perfect on your first try. The most important thing is to have a sharp knife (preferably one made specifically for carving). Start by slicing the breasts, removing as much meat as possible, and then remove the legs and the wings (using kitchen shears work swell too). Don't worry if it looks messy; it will taste just as good.
11. Reprinted with permission from 100 Recipes Every Woman Should Know: Engagement Chicken and 99 Other Fabulous Dishes to Get You Everything You Want in Life by Cindi Leive and the Editors of Glamour. Copyright (c) 201