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.

Ina Garten's lemon chicken roasted 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

Ina Garten's lemon chicken roasted on top of a bed of bread croutons and lemon wedges.
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.
David Leite

Prep 15 mins
Cook 1 hr 30 mins
Total 2 hrs
2 to 4 servings
2332 kcal
4.83 / 17 votes
Print RecipeBuy the Barefoot in Paris cookbook

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  • 1 large yellow onion thickly sliced
  • 2 tablespoons olive oil plus more for the onions
  • One (4- to 5-pound) roasting chicken
  • 2 small lemons quartered
  • 2 tablespoons (1 oz) unsalted butter melted (or, if keeping kosher, substitute chicken fat or margarine)
  • 6 cups bread cubes each 3/4 inch (18 mm) thick, from a baguette, boule, or other artisanal loaf
  • 1/2 teaspoon kosher or sea salt plus more to taste
  • 1/4 teaspoon freshly ground black pepper plus more to taste


  • 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.
Print RecipeBuy the Barefoot in Paris cookbook

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Show Nutrition

Serving: 1portion (1/2 chicken)Calories: 2332kcal (117%)Carbohydrates: 101g (34%)Protein: 147g (294%)Fat: 147g (226%)Saturated Fat: 44g (275%)Trans Fat: 1gCholesterol: 673mg (224%)Sodium: 1974mg (86%)Potassium: 2032mg (58%)Fiber: 11g (46%)Sugar: 16g (18%)Vitamin A: 6680IU (134%)Vitamin C: 81mg (98%)Calcium: 357mg (36%)Iron: 17mg (94%)

Recipe Testers' Reviews

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.

Originally published February 14, 2013


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    1. Jill, are the onions burning while the chicken is roasting? The chicken should be giving off enough liquid while it roasts to keep them from burning, but if that’s not the case, try adding a little chicken stock or water to the roasting pan.

  1. 5 stars
    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. 5 stars
    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. 5 stars
    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!

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