Ina Garten’s Lemon Chicken

Ina Garten’s lemon chicken is “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. Tasting is believing.

Adapted from Ina Garten | Barefoot in Paris | Clarkson Potter, 2004

I’ve made Ina Garten’s lemon chicken 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 that soak up all the juices from the hen. In fact, I always make 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

 

☞ READ DAVID’S ARTICLE: When he met Ina Garten</strong?

 

Ina Garten's Lemon Chicken

• Quick Glance
• 15 M
• 2 H
• Serves 2 to 4

4.8/5 - 13 reviews

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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 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
• 1/2 teaspoon kosher or sea salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper, plus more to taste

Directions

• 1. Preheat the oven to 425°F (218°C).
• 2. Toss the onion with a little olive oil in a small roasting pan.
• 3. 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 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.
• 4. 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.
• 5. Meanwhile, heat the 2 tablespoons 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.
• 6. Place the croutons on a platter. Carve the chicken and place the pieces on the croutons. Spoon the pan juices over the chicken. Taste and, if desired, sprinkle with salt. Serve warm. Originally published February 14, 2013.

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