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Ina Garten's lemon chicken roasted on top of a bed of bread croutons and lemon wedges ina cast iron pan.
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4.85 / 26 votes

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.
Prep Time15 minutes
Cook Time1 hour 45 minutes
Total Time2 hours
Course: Mains
Cuisine: American
Servings: 4 servings
Calories: 1169

Ingredients

  • 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
US - Metric

Instructions

  • 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 lemon chicken and place the pieces on the croutons. Spoon the pan juices over the chicken. Taste and, if desired, sprinkle with salt.

Notes

  1. Onions--If the onions start to burn, remove the pan from the oven, carefully lift the chicken, and tuck the onions underneath.
  2. Croutons--Don't use packaged, dry-as-cement croutons. By toasting fresh bread, the croutons remain soft enough to absorb all that buttery lemon flavor.
  3. Browning--If your chicken is browning too quickly while roasting, cover it loosely with aluminum foil.

Nutrition

Serving: 1portion (1/4 chicken) | Calories: 1169kcal | Carbohydrates: 49g | Protein: 74g | Fat: 75g | Saturated Fat: 22g | Monounsaturated Fat: 31g | Trans Fat: 0.3g | Cholesterol: 336mg | Sodium: 949mg | Fiber: 6g | Sugar: 8g