A better photo of Lemony Engagement Chicken (this one sans parsley), taken a couple of months ago (my camera flash wasn’t working last night, hence the kinda dim shots). 

LEMONY ENGAGEMENT CHICKEN

What you need:

1 chicken, preferably free-range and organic

1 lemon 

A few garlic cloves

1 large handful parsley

4 slices prosciutto (don’t worry about getting too high-quality stuff)

1 cup butter, softened

What you do:

1. Wash the chicken inside and out; pat dry with paper towels. Set aside in the pan you’ll be using to roast (one with a rack is preferable).

2. Cut the zest off of the lemon with a sharp paring knife and dice it finely. 

3. Finely mince a couple of garlic cloves.

4. Tear the prosciutto into little pieces.

5. In a small bowl, mush together the butter, lemon zest, minced garlic, and torn-up prosciutto.

6. Gently separate the skin from the breast and push some of the butter mixture into the spaces you’ve created. Rub the rest of the mixture all over the outside of the chicken.

7. With the tip of a knife or a fork, make some holes in the lemon and push it into the cavity of the chicken. You can push in some more garlic cloves as well if you like.

8. Push some parsley into the cavity alongside the lemon, leaving a little sticking out so it looks pretty once it’s cooked.

9. Roast at 425F for about an hour and a half, or until juices run clear.