A Brief History:
The ‘Marry Me’ dinner is a modern-day engagement ritual. In the 1980s a Fashion Magazine editor reported that she made a roasted chicken for her boyfriend. He apparently was so impressed by her chicken, that a month later he boyfriend proposed. This editor then shared the recipe with her assistant and her boyfriend then proposed a month later. The recipe was then shared with three other co-workers who had as you guessed, the same results.
This fabled recipe was tried by no other than Meghan Markle. This led Prince Harry to pop the question. We’re sure there is more to it than just a chicken but serving your significant other a roasted chicken seems to have brought a lot of happy couples together.
What’s the Recipe?
We asked around our showroom and found the best chicken recipe to offer for you to try!
5-6 whole chicken
1 head garlic, cut in half crosswise
1 lemon, halved
2Tablespoons butter, melted
1 large yellow onion, sliced into large chunks
4 whole carrots, sliced into 4-inch chunks
1 bulb of fennel, tops removed, cut into wedges
2-3Tablespoons Olive oil
For The Gravy:
2/3cup Chicken Broth 3Tablespoons Butter 3Tablespoons Flour
1) Remove the giblets and/or the neck (if included,) aka Clean your chicken, and preheat the oven to 425 degrees. 2) Season the entire chicken (generously) with salt and pepper. 3) Stuff the chicken with garlic, rosemary, and lemon. Use kitchen twine to tie the legs together. Tuck the wings underneath the body of the chicken. 4) Brush the outside of the chicken with the 2 TBS melted butter and re-season with salt and pepper. 5) Place the sliced onions, carrots, and fennel bulb on the bottom of a roasting pan. Sprinkle the vegetables with salt, and pepper, and drizzle generously with olive oil. Don’t forget to toss in a few springs of rosemary! Use your hands to toss to evenly coat the vegetables. Place the chicken on top of the vegetables. 6) Roast (uncovered), for 1 ½ hours. Don’t forget to bast your chicken occasionally! Halfway through, rotate the pan 180 degrees and place it back in the oven. 7) The chicken is done when the internal temperature reads 165 degrees. All to sit uncovered, for 15-20 minutes to allow the juices to reabsorb before you cut into it! This is the perfect time to make the gravy! 8) Pour the chicken drippings into a large measuring cup. Top it off with chicken broth to make 2 cups. 9) Melt 3 Tablespoons of butter in a saucepan over medium heat. Add 3 Tablespoons flour. Whisk for 1 minute. 10) Add half of the gravy juice/broth. Whisk until there are no lumps. 11) Add remaining liquid. Whisk for 2 minutes. The gravy will continue to thicken more and more. Season with salt/pepper if desired. Done! 12) Slice the chicken on a platter and serve with the roasted vegetables.
Marguerite obtained her degree in Writing from the University of the Arts in 2017. She has a passion for jewelry and is excited to meld her interests as the newest member of the Steven Singer Team.