Someone’s in the Kitchen with Ina

“The best roast chicken I’ve ever made.” That’s what we’re hearing time after time from everyone who makes this roast chicken from the Barefoot Contessa herself, Ina Garten. Tasting is believing.

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

Originally published February 14, 2013

Just about everyone who cooks has a Julia Child story. How she inspired them, how she entertained them, even how she got them pregnant! When it comes to Julia worship, people practically fainted in her presence with religious fervor. My own Julia story, yet to be revealed, talks about how she gave me great comfort in a time of great pain. But who—all these years after Julia first flickered on TV, instructing us with that warbly hoot-owl voice of hers—is her logical successor?

I’ll tell you who: Ina Garten.

Ina has touched, thrilled, even titillated (not that way!) legions of cooks for the past 14 years with her approachable recipes and her “How easy is that?” commentaries. And while I cook (fabulously, I might add) from a few of her many cookbooks—Barefoot Contessa Parties, Barefoot Contessa in Paris, and Barefoot Contessa at Home—what I hold most dear is a short conversation I had with her years ago, one I’m sure she forgot the next moment. But I replay it in my mind over and over again, like an old bootleg Betamax tape of Star Wars.

It was 2009, and my cookbook had just been published. I was scheduled to be a guest on the now-defunct Martha Stewart radio program Living Today. The host was Mario Bosquez, who had expressed great interest in my book. I’d also accepted an invitation to taste a new line of Ina’s breakfast baking items at a private function scheduled an hour before my radio interview. So, book in hand, I headed to the party.

I’d decided to ask my friend David Tomberlin, without a doubt the giddiest, most ardent Ina Garten fan alive, to tag along. So loyal are his affections for Ms. Contessa that should you speak ill of her, you risk banishment from his table after a tongue lashing that would make Joan Rivers blush. He’s probably cooked every dish she’s ever committed to paper, and I wouldn’t be surprised if he has the indices of her cookbooks memorized. (Honest. Ask him anything.) When I invited him to come along, all he could do was vibrate.

When we arrived at the party, we spotted Ina immediately. She was standing with Frank Newbold, her business partner, was wearing her trademark blue blouse—collar up, natch—and was surrounded by blithering sycophants.

“David, behave yourself,” I said to my friend. “You don’t want to come off as desperate.”

He and I made small talk with other folks at the event. As we circled the room, David kept mumbling of a monologue involving the appropriateness of his clothes, what he’d say to Ina should the opportunity present itself, if he should ask for her autograph, and whether genuflection was out of the question.

After seemingly forever, we finally sidled up close enough to Ina that we were within her glow.

“Hello,” she said. “Are you enjoying yourselves?”

“Very,” I replied. “Aren’t we?” This was to David, who just stood there speechless, staring. Oh God, I thought, I hope he doesn’t do something inappropriate, like whip out his iPhone and show her all the dishes he’s ever made from her books.

“What’s that?” Ina asked, pointing to my cookbook.

“Oh, it’s just my new cookbook,” I said rather dismissively.

“May I see it?” Oh my God. Ina wants to see my cookbook. Calm down, David. Don’t gush. Don’t say anything wildly stupid or throw your arms around her or genuflect. People get thrown out for those kinds of things.

“Is it your first?” she asked, flipping through it.


“It’s beautiful. And look!” she said turning the book spine-up, “we have the same publisher!”

I wanted to scream, “Yes, we do have the same publisher, Ina! Ever since Clarkson Potter bought the book, I’ve been telling people that I’m writing a Portuguese cookbook, and they just look at me and blink. But when I add, ‘I have the same publisher as Ina Garten,’ their faces light up, and they nod, as if you’re my personal stamp of approval. I love you, Ina. I love you!”

All that came out, though, was, “Yes.”

“Well, take some advice from me…” Ina Garten—INA-WHO-LIVES-IN-THE-HAMPTONS-AND-HAS-THE-BEST-SHOW-ON-TV-FREAKING-GARTEN—is giving me advice! “Enjoy this moment as much as you can because you’ll only have one first book. And there’s nothing that can compare to what this feels like right now.”

She went on to explain how amazing she had felt when her first book, The Barefoot Contessa Cookbook, had been published. How she’d walked around with a copy stuffed in her purse, as silly as that may sound. I didn’t tell her how I’d slept with my book under my pillow every night for the better part of a week.

As she handed my book back to me, I had to do it. I just had to say it. It was as if I’d been possessed by the soul of a hepped-up, hormone-raging teenybopper in the presence of Elvis. “Ms. Garten, I think your show is wonderful.” Stop here, and it will be okay, David. “And I think all your recipes are so accessible and easy.” Any more and you’ll sound like an idiot, David. “And…” I looked over at my friend David, the all-time biggest Ina fan, who was composed and smiling—a bit too manically, perhaps—but at least he wasn’t on the verge of fool-dom.

“Thank you,“ she said graciously. “I wish you the best of luck with it. And don’t forget: You only have one first book.” With that she turned to a gaggle of silly sycophants who gushed embarrassingly.

On our way out, David, who had said not a word to his idol, remarked to me, “It’s so good to see how you weren’t desperate at all. Oh, no, not at all.”

What can I say? Do as I say, not as I do.

David Leite's signature


Ina Garten’s Lemon Chicken

“I don’t know how authentically French this is, but a friend made it for us in Provence and to me it’s the essence of French country cooking,” Ina Garten says of this recipe. My response: “Who cares?” I’ve made this no less than a dozen times, and each and every guest has raved. It’s also a favorite of The One’s family, especially of his niece, Callie. And I have a special relationship with the lemony and schmaltzy croutons in this recipe. In fact, I always make extra, just for me, ever since I had to practically tackle Callie and her brother for the last few croutons on the serving platter. That’s my way of saying watch your back when eating this Ina marvel. (My solution? Stash some croutons in the kitchen, far from the prying eyes of assertive guests. How easy is that?!)–David Leite

LC Commitment Chicken Note

Ina Garten has published many a recipe for roast chicken, but perhaps none so famous as the one that inspired the gals at Glamour magazine to dub it “Engagement Chicken.” As the story goes, each time a Glamour staffer made it for a beau, the happy couple ended up engaged within weeks, if not hours. Sorta swell, eh? We’ve made that reputedly romantic recipe. It’s lemony and lovely and quite similar to this recipe, but quite honestly, if we had to choose, the roast chicken recipe that we’d want to spend the rest of our lives making is the one on this page. We’ve dubbed it Commitment Chicken.

Ina Garten's Lemon Chicken

  • Quick Glance
  • 15 M
  • 2 H
  • Serves 2 to 4
4.8/5 - 13 reviews
Print RecipeBuy the Barefoot in Paris cookbook

Want it? Click it.


  • 1 large yellow onion, thickly sliced
  • One (4- to 5-pound) roasting chicken
  • 2 small lemons, quartered
  • 2 tablespoons unsalted butter (1 oz), 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
  • 2 tablespoons olive oil, plus more for the onions
  • 1/2 teaspoon kosher or sea salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper, plus more to taste


  • 1. Preheat the oven to 425°F (218°C).
  • 2. Toss the onion with a little olive oil in a small roasting pan. Remove the giblets from the chicken and discard or reserve for another use. Rinse the chicken inside and out, pat the chicken dry, and place it on the onions in the roasting pan. Sprinkle the inside of the cavity with salt and pepper to taste and cram the lemons into the cavity. Brush the chicken skin with the melted butter and sprinkle with generous amounts of salt and pepper to taste. Tuck the wing tips under the body of the chicken and, if desired, tie the legs together with kitchen string.
  • 3. 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. Loosely cover the chicken with foil and let it rest at room temperature for 15 minutes.
  • 4. Meanwhile, heat the 2 tablespoons olive oil in a large skillet over medium-high until very hot. Lower the heat to medium-low, add the bread, and cook, tossing frequently and adding more oil if needed, until golden brown, 8 to 10 minutes. Sprinkle the bread with the 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the croutons on a serving platter. Carve the chicken and place it on the croutons. Spoon the pan juices over the chicken. Taste and, if desired, sprinkle with salt. Serve warm.

Recipe Testers Reviews

"Mom, you are awesome!" is a quote I love to hear. Coming home to Ina Garten's roast chicken for dinner produces just that reaction in 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 for 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 reviews 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. I was serving five meat-eating adults and a couple 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. 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. Thank you, Ina!

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!

#leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.

Back to Someone’s in the Kitchen with Ina on Leite's Culinaria