Ina Garten’s Lemon Chicken

Ina Garten’s lemon chicken is “the best roast chicken I’ve ever made.” That’s what we hear time after time from everyone we know who makes this roast chicken from the Barefoot Contessa. Tasting is believing.

A roast chicken on top of a bed of bread croutons and lemon wedges.

I’ve made Ina Garten’s lemon chicken no fewer than a dozen times, and each and every guest has raved. It’s also a favorite of The One’s family, especially his niece, Callie. I have a special relationship with the lemony and schmaltzy croutons in this recipe that soak up all the juices from the hen. In fact, I’ve always made extra croutons, just for me, ever since I had to practically tackle others at the table for the last few croutons on the platter. (My solution? Stash some croutons in the kitchen, far from the prying eyes of assertive guests. How easy is that?!)–David Leite


Ina Garten's Lemon Chicken

  • Quick Glance
  • (15)
  • 15 M
  • 2 H
  • Serves 2 to 4
4.9/5 - 15 reviews
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Preheat the oven to 425°F (218°C).

In a small roasting pan, toss the onion with a little olive oil.

Pat the chicken dry and place it on the onion. Sprinkle the inside of the cavity with salt and pepper and cram the lemons into the cavity. Brush the chicken skin with the melted butter and sprinkle with generous amounts of salt and pepper. Tuck the wing tips under the body of the chicken and, if desired, tie the legs together with kitchen string.

Roast the chicken for 1 1/4 to 1 1/2 hours, until the juices run clear when you make a slit between the leg and the thigh with the tip of a sharp knife.

Meanwhile, in a large skillet over medium-high, heat the 2 tablespoons oil until very hot. Reduce the heat to medium-low, add the bread, and let it toast, tossing frequently and adding more oil if needed, until golden brown, 8 to 10 minutes. Remove from the heat and sprinkle the bread with the 1/2 teaspoon salt and 1/4 teaspoon pepper.

Loosely cover the chicken with foil and let it rest at room temperature for 15 minutes. Grab a platter and place the croutons on it. Carve the chicken and place the pieces on the croutons. Spoon the pan juices over the chicken. Taste and, if desired, sprinkle with salt. Originally published February 14, 2013.

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Recipe Testers' Tips

This is the best roast chicken I’ve ever made. I’ve tried probably more than 100 roast chicken recipes in my life. They never meet my expectations. This was the easiest, most gorgeous, and most delicious chicken I’ve ever made. It brought tears to my husband’s eyes and I was strutting around the house like I’d just won a pageant. Simply amazing.

The only thing I changed was to add some chicken stock to the pan and set it over a flame to reduce. After straining everything at the bottom of the pan, you’re left with a rich, dark, and delicious pan sauce. I’m tearing up just writing about it. Thank you. I really, really want to hug you!

"Mom, you are awesome!" is a quote I love to hear. Coming home to Ina Garten's lemon chicken for dinner produces just that reaction from my 2 teenage boys, who play soccer after school, and my husband, who works long days, often without a break for lunch.

Being out of the house before dinner is the norm for me, so dinners that need to bake for more than an hour are impossible. I decided to try to produce the same great chicken using the slow cooker. I added another onion and 2 more small lemons, and I cut these in half and placed them on the bottom of my 7-quart slow cooker. I followed Ina's instructions from there, using salt and pepper and placing the lemons in the chicken cavity and then brushing the skin with butter and seasoning it with more salt and pepper.

I cooked the chicken on high for 2 hours and low for 3 1/2 hours. When I got home, I could tell the chicken was done and juicy. Copying a technique from Ellie Krieger's Broiled Buffalo Wings from this site, I then put the chicken under the broiler to blister and crisp the skin for more of that roasted texture and appearance. It turned out perfect, with raves from all! I will definitely do this recipe this way again.

I was first served this dish at the home of a well-known website publisher. I assumed it was so good because he made it, but when I invited my family over for Sunday dinner, I decided to try it.

The recipe couldn't have been easier and the results couldn't have been more spectacular. My siblings were ripping the meat off the carcass at the dinner table. They raved madly about it for hours—and even several bottles of wine later.

I was serving 5 meat-eating adults and a couple of small kids, so I cooked two 3 1/2-pound free-range natural chickens, side by side, in a large roasting pan. I used a loaf of durum wheat bread from Seven Stars Bakery in Providence for the croutons.

Thank you, Ina!


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  1. We’ve made Ina’s Perfect Roast Chicken many times, but this is so good we almost cried. The. Bread Cubes. It’s as close as you can get to the infamous Zuni Cafe chicken but with none of the labor. I. Want. More. Now.

  2. If this is the roasted chicken recipe you would select if you could only have one, is there an equivalent spatchcock chicken recipe? Asking for a Jewish uncle responsible for a Hanukkah dinner.

    1. Dear Uncle Ryan, this recipe is da bomb. I’ve made it a gazillion times. You can spatchcock this baby with no problem. Just lay the butterflied chicken on top of the lemons. Easy-peasy. The chicken, depending on the size, will take 50 to 70 minutes to cook. Keep that thermometer handy; it’s the best way to a perfect chicken.

      1. I would never expound on anything Ina creates but here is what I do: I put wads of butter, thinly sliced lemons and herbs under the skin then lemon wedges, more herbs, and garllic bulbs cut in half into the cavity. For spatched, I simply put the above under the skin. Brush the chicken with more butter (melted), lemon jiuce and worcestershire all stirred together. I do this with turkey as well.

  3. I’ll admit- I was sceptical. Have made many roast chooks (I’m an Aussie; chook = chicken), including complicated butter-under-the-skin, lemon-stuffed, garlic/herb//onion infused concoctions. This was a revelation! How can 5 ingredients (freerange chook, lemon, onion, butter, bread) and salt+pepper seasoning taste soooooo good?!
    My family loved it. Typically complaining if there’s no gravy, they didn’t care at all as they sopped up those gorgeous caramelised pan juices with croutons. Oh my. Ina has another fan! I will make this again and again! Thank you xx

  4. This recipe is perfect in every way. Just made it for Valentine’s Day. Spatchcocked and cooked on convection setting of oven. Took only an hour!

  5. I am smiling while reading this story. Who doesn’t like Ina? I’ve made this recipe many times but I omit the bread and add organic Yukon potatoes/Carrots and more lemon surrounding the Chicken. After the chicken is cooked, place the roaster with the veggies back in the oven to caramelize. All I can say is, “Oh, my!”A winner.

    1. Randi, far be it from me to be a Food Kaiser and demand people cook or eat a certain way, but I have to say: the bread cubes are outrageously good. Truly delicious. The One makes a roast chicken with potatoes, carrots, and lemon, but we both consider this to be worthy of not messing with! Try it, and tell me what you think.

      1. Aye Aye, Sir :) Will do. I am in the Green Mountains of Vermont now where there is wonderful artisanal bread. Will create this recipe as is and let you know. I just won’t weigh myself the next day!

          1. LOL . I made this recipe exactly as is last night! Easy to prepare and Delicious! The pan juices over the croutons….!! A True Comfort Food.

            1. Randi, so glad you listened. (If only The One did that more often!) I love this. If our NYC kitchen wasn’t all torn up because of a renovation, I’d make it tonight. So, we’re going to celebrate this weekend.

              1. :) Hope your Kitchen is completed soon. Not fun living with all your kitchen supplies in other rooms and all the mess that goes with it. When it’s done, Enjoy and Happy Cooking!

                  1. Hope your kitchen is giving you much joy! Just had to let you know that I’ve made this recipe 3 times so far! The last two times I made it with chicken breasts, recipe still holds up :)

  6. This is such a delicious recipe, but I’m wondering why my onions burned. I mean they were black. I used a caphalon roasting pan, but wonder if I should have used something else?

  7. I saw Ina’s Brined, (or should I say, dry rub salted) Roasted Chicken on “The Chew” episode where Ina showcased this easy, I mean easy, delicious recipe that was nestled on sliced artisan bread in a cast iron fry pan and roasted. The phrase “a chicken is a chicken” can’t be further from the truth! This is heaven! The bread in the bottom of the fry pan was AMAZING!!! I am a busy Montana woman who loves to entertain—and yes, Ina, I agree—the best recipes are the easy ones. You continue to inspire me. Thanks for sharing your culinary gift. One has to love cast iron for cooking virtually everything. I am never without mine. Giddy up and yeehaw!!!

  8. I can’t believe I’m only just reading this now! I also love Ina and I would love to meet her, though I think I’d do a much worse job of it than you did… About this chicken, my mother must have an inner Ina Garten somewhere. She’s been roasting chicken like this all my life (minus the melted butter on the skin, which I shall remedy immediately) and it always turns out perfect. The only thing she wasn’t doing and will be done ALWAYS from now on in our household, is the croutons. What a genius idea!

    1. Helena, wonderful! Please let me know how the butter works out for you. It’s pretty awesome. The One actually brines the chicken first, for extra flavor and juiciness.

  9. I’m going to forget about all the chickens I’ve ruined before by not using this recipe and just be thankful I know better now. Love your site here!

  10. Love your story! And I love this recipe too. My husband and I happened to watch her make this on her show, and he suggested I make it (she made it look so easy – what’s to mess up? Otherwise, I probably wouldn’t have made this recipe). Not only was this the FIRST time I was able to successfully roast a chicken without flames erupting from the oven (true story), but the flavor and tenderness was to die for. I’ve since tried others’ recipes for roasted chicken, but this is the one I keep coming back to. It has never failed me – except the one time I left it in too long and it was a bit dry. And, your story is the icing on the cake.

  11. My husband and I are celebrating our 31st wedding anniversary, and he has to travel on the day so dinner out is not an option. I decided to make dinner at home. I thought of Ina’s Engagement Chicken and Googled the recipe. It came up along with your site. I loved that you call it Commitment Chicken! I told my husband that I wanted to make this one because we are in for the long haul! :) Thanks for the inspiration! Any ideas for what should I serve with it???

    1. Cynthia, The One and I are in it for the long haul, too, so we like the moniker “Commitment Chicken,” too.

      For a vegetable, we like to toss asparagus spears in olive oil, sprinkle them with salt, pepper, and grated Parmigiano-Reggiano then roast them. A squeeze of lemon finishes them nicely. For wine, we like a buttery Chardonnay with a bit of a crisp edge. (We’re into 2012 Chacewater Chardonnay at the moment.)

      Oh, and happy anniversary!

  12. I’ve finally understood what the hype over this recipe is all about! Made this with a butterflied chicken and added some garlic along with the onions, it was amazing to say the least! Thanks David and Ina! :)

  13. Hi David,

    My family and I thoroughly enjoyed this roast chicken–it was absolutely delicious and so easy to make! This my first BFC recipe and definitely not my last. I really loved your story, too.



    1. Hi Nancy. So glad you liked the recipe and the story. If this is your first time to the site, welcome. If not, then hello again. Generally, you’ll find Barefoot Contessa recipes to be pretty much spot on, although I find she uses too much salt–and I have a heavy hand with salt.

    1. Lloyd, it could. My concern is, because it has to cook longer, the onions would scorch. I’d do some research into high-heat roasting of turkeys to get a sense of how to handle the bird. (I consider 425°F to be high for a turkey, unless you’re roasting using a high-heat method.)

      1. Hello David,

        Thank you for your reply.

        I agree perhaps this temp would be a bit much. When we do any fowl we always brine simply with water and sea salt.Usually for no less than 2-3 hours. For a 10lb. turkey probably about 12 hours. We even brine boneless breast. However never dark meat such as boneless thighs. We find that by brineing that after cooking the meat is always moist and is cooked to the bone with no red or pink. This also gives us assurance that the meat is cooked through.

        Absolutely love your site and it is our “go to” site for all cooking.

        Oh, and the stories are great!

        Again thank you & regards,


        1. Llyod, if you’re going to brine the turkey, the vegetables under the turkey might be too salty. It depends how strong the brine is and for how long you keep the turkey in it. So keep that in mind while cooking. And, please, send photos when you’ve made it!!

  14. Hi David! The last commenter had it right- I love your style, very Sedaris-esque :) I went to your session at BlogHer Food in Austin this year and actually felt the same way about you as you do about Ina! Talk about being surrounded by your food idols. I’m still feeling inspired by that weekend.

    But yes, Ina. Love. I actually really like her show- it seems like it’s the only one of the Food Network shows left that’s actually about … well, food, and not some extreme challenge or whatnot! The roast chicken sounds absolutely lovely. I think my fiance and I would fight over who gets to eat more croutons! YUM. Thanks for sharing this recipe.

    1. Mallory, my pleasure. (And thanks for the compliment!) If you make the recipe, report back what you and your fiancé think. I’d marry just about anyone who offered me this chicken on a weekly basis.

  15. Loved the story! A bit David Sedais and Robert Rodi combined. It laughed, I cried, I loved it! Now I’m gonna take a peek at your first book:)

  16. Love Ina’s practicality and TV persona. She’s so–well, me. Wish we knew one another better so you would get the full breadth of that comment. Meeting her for you was like meeting you for us/me at the FBC conference last weekend. But a Canadian would never be an overt sycophant. Probably not even a covert one. We expect nothing and give all… then get so much in return. So wonderful meeting you, David.

    :) (cannot resist)


    1. Valerie, well, I’m still thrilled about my time spent in Canada, and how lovely everyone was. Oh, and a little sycophantic adulation isn’t necessarily a bad thing, is it!

  17. This is the BEST roasted chicken recipe! I made it last night and could not believe the results! The chicken was beautifully browned and produced lovely pan juices. Make it…you will feel so accomplished! Thanks Ina…oh…and David!

    1. Ain’t it great, Paula? And the croutons… I always send up a silent prayer that I have a lot of gluten-free folks at the table when I serve this…. More for me!

  18. Hear, hear! I adore Ina and Jeffrey just makes the whole show better. I don’t think I’ve made a recipe of Ina’s that wasn’t perfection and the fact that we cook very much alike is what first drew me to her. She’s got such a calming demeanor and voice, I love to “watch” even from the next room.

  19. I have never made an Ina recipe that wasn’t delicious. When people rave about something I make it is almost always from Ina. I can’t wait to try this roast chicken recipe.

  20. David, sweet story. And I like how you “replay it in [your] mind over and over again.” I had a slight acquaintance with Julia Child and chatted with her on several occasions, and I’ve replayed those conversations in my mind many times since she died.

  21. I am a huge Ina fan so I can sympathize with your friend. I wouldn’t be able to speak either. I once had the honor of meeting Ms. Eudora Welty and I just stood there gaping with my mouth closed, thankfully. I have most of Ina’s cookbooks–I love the ease of her recipes, common ingredients, and the fantastic results. I like just as much her approach to entertaining and have used her ideas many times. I can attest it really is true what Ina says about entertaining the boss; don’t go to extremes, cook in your zone and they will enjoy it. I find a good old-fashioned dish doesn’t hurt either.

    1. EUDORA WELTY? I would be speechless, too. Actually, this reminds me of an event The One and I went to two years ago in Washington Depot, CT. It was a fund raiser for farmers and Meryl Streep was the speaker. Well, I stood in line for almost a half hour to meet her, and when she turned to me I just looked at her, my mouth moving like a guppy out of water, and walked away. The One hasn’t let me forget it since.

  22. David, I thoroughly enjoyed reading this piece. I could picture everything that you described. I kept quietly shooing you and your friend over to where Ina was standing. I am quite often met with odd glances when I recommend recipes of Ina’s, but we have many tried-and-true dishes that we make again and again. Those who poo-poo her because she is on the Food Network don’t know what they’re missing.

    1. It is odd, but some people have raised eyebrows when it comes to Ina because she’s on the Food Network. Like you, we have many wonderful recipes of hers that we’ve made over and over again. We love them.

      I just hope Ina reads this and invites me on her show!

    1. Abbe, you definitely should try the chicken, regardless of who it came from! It really is a winner. And, yes, I think she’s always surrounded by wonderful people. I know some colleagues who have been on her show and say she’s just marvelous. The real deal.

  23. What a wonderful story! I took a cooking glass with Ina years ago at DeGustibus in NYC. I drove from Boston, arrived hours early, and snagged a front row seat. Ina (in her then signature jean shirt) was as lovely in person as in her cooking show. As class began, she asked if anyone had cooked from her book (the first, original BFC, I think). My heart racing, I looked behind me to see if anyone would answer. Like your story, it’s as if my hand raised itself. “Wonderful! What did you make?” giggled Ina.

    Next thing I knew, I (quickly) gushed to Ina how my best friend had planned a big holiday party for his friends and high-brow NYC co-workers at this new home in Bay Shore. His caterer bailed out just three days before the big event. Desperate, he called me for help. I threw my KitchenAid, assorted sheet and and spatulas, the spoils of a hurried shopping list, and my new copy of “The Barefoot Contessa” into my car’s trunk, and sped off from Boston towards Long Island. I marveled to Ina that everything I prepared for the party was from the BFC book (Caramelized Onion Dip!), and everything came out deliciously tonrave reviews.

    In true Contessa fashion, gracious as always, Ina remarked on ‘what a great friend I had been,’ but I declared that it was Ina who had truly saved the day! What a moment!!

    1. Well, Alex, it looks as if you had an even closer encounter than I. That sounds like close encounter of the first kind. It’s so good to hear that even though she’s become such a huge star (I believe she’s the highest grossing cookbook author in the world), she is still very much a kind and sweet woman. I know everybody in the Hamptons adores her.

  24. I want to be Ina when I “grow up” and marry Jeffrey. They’re the sweetest couple. AND she can cook!

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