Discover the perfect marriage of flavors in this incredible Engagement Chicken recipe. This simple Engagement Chicken dish with garlic, lemon and zesty dressing is enough to make you fall in love at first bite!
What You Need
Original recipe yields 8 servings
1/3 cup KRAFT Zesty Italian Dressing, divided
1 whole roasting chicken (4 lb.)
1 lemon, cut into 4 wedges, divided
6 cloves garlic, peeled, smashed and divided
1 Tbsp. oil
1/2 cup coarsely chopped onions
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Let's Make It
Heat oven to 400°F.
Drizzle half the dressing evenly over chicken; rub into skin. Gently pull skin away from chicken, then rub remaining dressing onto meat under skin. Place 3 lemon wedges and half the garlic inside chicken cavity.
Heat oil in large deep ovenproof skillet on medium-high heat. Place chicken, breast side up, in skillet. Add onions to skillet along with the remaining lemon wedge and garlic.
Bake 1-1/4 hours to 1-1/2 hours or until chicken is done (165°F).
Transfer chicken to serving dish; cover loosely with foil. Let stand 10 min. Meanwhile, pour meat juices from skillet through fine-mesh strainer into small bowl; discard strained solids. Skim off and discard fat from surface of strained juices.
Drizzle strained juices over the chicken.
Purchasing, Handling and Cooking Chicken
When you're buying chicken, look for skin that is deep white to yellow in color and meat that is firm when pressed gently. Remember to practice safe handling techniques when preparing and cooking chicken. Always wash hands or any surfaces that come in contact with the raw meat immediately with soap and warm water. Chicken should be cooked to a minimum internal temperature of 165°F on an instant-read thermometer in the thickest part of the meat, avoiding bones.
Resting Meat: Why and How Long?
Roasted and grilled meats should be rested by covering loosely with foil before serving. During cooking, meats' flavorful juices concentrate near the exterior; resting allows the juices to redistribute throughout the meat and prevents the juices from releasing when cut. Individual steaks or chops can be rested for 5 min. or less. Larger cuts of meat up to 2 lbs. should be rested 10 min. or so. Roasts should be rested 10 to 20 min., depending upon how large they are.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 3g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.