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


Lemon Chicken FAQs

Can this recipe be made with chicken pieces instead of a whole chicken?

You can, but you’ll need to adjust your oven temperature and cooking time accordingly. A whole chicken contains 2 breast halves, 2 thighs, 2 drumsticks, and 2 wings – but when separated, the wing pieces will bake far more quickly than the other pieces. Use bone-in pieces for the most comparable results, and tuck the lemons closely around the chicken.

What should I serve with lemon chicken?

We like to highlight the bright lemony flavors in the chicken dish, and suggest this lemon-thyme risotto or Ina Garten’s Mashed Potato with Lemon and this simple celery salad. If you’d rather not have such a citrus-forward meal, we also love asparagus and brussels sprouts in all of their forms and potatoes roasted in olive oil and sprinkled liberally with sea salt.

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.

Prep 15 mins
Cook 1 hr 45 mins
Total 2 hrs
2 to 4 servings
2332 kcal
4.80 / 20 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

Want it? Click it.

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%)

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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.

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!

Originally published February 14, 2013



  1. 5 stars
    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. 5 stars
            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.

          2. 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.

          3. 5 stars
            🙂 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!

          4. 5 stars
            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 🙂

  2. 3 stars
    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?

  3. 5 stars
    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!!!

  4. 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.

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