For the perfect roast chicken dinner every time, try this popular recipe from Ina Garten, Food Network's Barefoot Contessa.

Ingredients: Deselect All, 1 (4 to 5 pound) roasting chicken, Kosher salt and freshly ground black pepper, 2 lemons, 1 whole head garlic, cut in 1/2 crosswise, Good olive oil, 2 Spanish onions ...

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through.

Ingredients: Deselect All, 1 (5 to 6-pound) roasting chicken, Kosher salt and freshly ground black pepper, 2 heads garlic, cut in 1/2 crosswise, 1 lemon, halved, 1/2 large Spanish onion, thickly ...

Tonight, try Ina Garten's surprisingly easy Lemon Chicken Breasts, infused with the flavors of France's Provence region, from Barefoot Contessa on Food Network.

Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.

Step 1, Preheat the oven to 350 degrees F. Step 2, Heat 3 tablespoons of olive oil in a medium (11-inch) Dutch oven, such as Le Creuset, over medium to medium-high heat. Dry the chicken all over ...

You need only a handful of ingredients for Ina Garten's Oven-Fried Chicken recipe from Barefoot Contessa on Food Network; buttermilk keeps the meat extra moist.

For dinner tonight, try Ina Garten's classic Chicken Piccata recipe, from Barefoot Contessa on Food Network; don't forget the velvety lemon butter sauce.