Name: Italian Christmas Roast Chicken with Rosemary Recipe
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 2 h
Yield: 4
Cuisine: Italian
Ingredients: 4lbs whole chicken, giblets removed; 4 sprigs fresh rosemary (plus extra for garnish); 4 garlic cloves, smashed or halved; 1 large lemon, quartered; 3-4 tbsp extra virgin olive oil; 2 tsp coarse sea salt (or to taste); 1 tsp freshly ground black pepper; Optional: 1 onion (quartered), celery stalks, or butter pats for under skin

This festive Italian Christmas Roast Chicken with Rosemary features a whole bird infused with aromatic fresh rosemary, garlic, lemon, and olive oil for juicy, tender meat and irresistibly crispy skin. A simple yet elegant holiday centerpiece that fills your home with comforting Italian flavors, perfect for family gatherings during the Christmas season.

Why You’ll Love This recipe

You’ll adore this Italian Christmas Roast Chicken with Rosemary because it captures the essence of authentic Italian home cooking—simple, high-quality ingredients that deliver maximum flavor without fuss. The fresh rosemary infuses the chicken with its signature piney, herbaceous aroma, while garlic and lemon add bright, zesty notes that balance the richness of the meat.

The skin turns golden and ultra-crispy, locking in juices for succulent, fall-off-the-bone tenderness. It’s incredibly versatile as a holiday main dish, pairs beautifully with roasted potatoes or seasonal vegetables, and feels special enough for Christmas dinner yet easy enough for weeknights. Plus, the wonderful smells wafting through your kitchen will make everyone feel instantly festive and welcomed—it’s comfort food elevated to holiday perfection!

Yield: Serves 4

Italian Christmas Roast Chicken with Rosemary Recipe

Juicy rosemary-infused Italian roast chicken with crispy skin—perfect festive holiday main, aromatic and easy!

Prep Time 15 minutes

Cook Time 1 hour 15 minutes

Additional Time 30 minutes

Total Time 2 hours

Ingredients

4lbs whole chicken, giblets removed
4 sprigs fresh rosemary (plus extra for garnish)
4 garlic cloves, smashed or halved
1 large lemon, quartered
3-4 tbsp extra virgin olive oil
2 tsp coarse sea salt (or to taste)
1 tsp freshly ground black pepper
Optional: 1 onion (quartered), celery stalks, or butter pats for under skin

Instructions

Hey there, home chef! Start by preheating your oven to 425°F (220°C)—get that heat going so your chicken gets beautifully golden. Pat your whole chicken super dry with paper towels (this is your secret to ultra-crispy skin!).
Give your chicken some love: rub it generously inside and out with extra virgin olive oil—massage it in like a spa treatment for maximum flavor absorption.
Season boldly! Sprinkle sea salt and black pepper all over, including inside the cavity—don't be shy, this builds incredible taste.
Stuff it with goodness: Pop 2-3 lemon quarters, a few smashed garlic cloves, and 2-3 rosemary sprigs right into the cavity. The steam from these will infuse the meat with magical aromas as it roasts!
For extra wow factor, loosen the skin over the breast and thighs gently (without tearing) and tuck in minced rosemary, garlic slivers, or a pat of butter—hello, flavor pockets!
Tie the legs together with kitchen twine for even cooking and a pretty presentation—plus, it helps keep the stuffing in place. Tuck the wing tips under to prevent burning.
Place your seasoned chicken breast-side up in a roasting pan (add chopped veggies like potatoes or onions around it if you want a built-in side dish—they'll soak up those tasty juices!).
Roast at 425°F for 20 minutes to kickstart that crispy skin, then lower to 375°F (190°C) and continue for about 50-60 minutes more—baste with pan juices halfway for extra juiciness.
Check for perfection: The chicken is done when juices run clear from the thigh (or thermometer reads 165°F/74°C). If the skin isn't golden enough, broil for 2-3 minutes at the end—watch closely!
Let it rest! Transfer to a platter, tent loosely with foil, and rest 10-15 minutes—this locks in juices for the most tender slices. Carve, garnish with fresh rosemary, and serve with pan juices—mangia and enjoy your festive masterpiece!

Notes

Always use a meat thermometer for safety and perfect doneness—overcooking dries it out!
Fresh rosemary makes all the difference; dried won't deliver the same punch.
This recipe shines during holidays but works year-round—add festive sides like panettone stuffing or roasted chestnuts for Christmas flair.
Leftovers make amazing sandwiches or salads the next day!

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 1131Total Fat 61gSaturated Fat 17gUnsaturated Fat 44gCholesterol 394mgSodium 1484mgCarbohydrates 4gFiber 1gSugar 1gProtein 123g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Pat the chicken completely dry with paper towels before seasoning—this is key for achieving that coveted crispy skin.
For extra flavor, loosen the skin over the breast and thighs and rub herbs and oil directly underneath.
Let the chicken rest at room temperature for 30-60 minutes before roasting to ensure even cooking.
Use a meat thermometer: aim for 165°F (74°C) in the thickest part of the thigh without touching bone.
Add vegetables like potatoes, carrots, or onions to the roasting pan for a one-pan meal—they’ll soak up the delicious pan juices.
Baste the chicken with pan juices halfway through for extra moisture and flavor.
If the skin browns too quickly, tent loosely with foil.
Always use fresh rosemary for the best aroma—dried won’t provide the same vibrant taste.

Ingredients Notes

The star here is a whole chicken (about 4-5 lbs / 1.8-2.3 kg), preferably free-range or organic for superior flavor and texture—the meat stays juicier and the skin crisps better. Fresh rosemary sprigs are essential; their woody, aromatic oils release beautifully during roasting, infusing the entire bird.

Garlic cloves (whole or smashed) add sweet, mellow depth without overpowering. Lemon (halved or quartered) brightens the dish with citrusy notes that cut through the richness—rub the cut sides on the skin for extra zest.

Extra virgin olive oil is the Italian backbone, helping crisp the skin and carrying flavors. Coarse sea salt and freshly ground black pepper enhance everything. Optional additions like onion or celery in the cavity boost moisture and subtle sweetness, while a touch of butter under the skin (if desired) adds luxurious richness.

Variations and Substitutions

For a citrus twist, add orange slices instead of or alongside lemon for a sweeter, more festive note. Incorporate other Italian herbs like sage, thyme, or oregano for a more complex bouquet—mix them into the rub or stuff inside.

Make it garlickier by adding more cloves or rubbing minced garlic under the skin. For a spicier version, include red pepper flakes or paprika in the seasoning. If rosemary is too strong, substitute with a milder herb blend or use less. Dairy-free folks can skip butter and stick to olive oil. Use chicken pieces (thighs, breasts) instead of whole for faster cooking—reduce time accordingly.

For a one-pan feast, toss baby potatoes, fennel, or root vegetables in the pan with extra oil and herbs. To make it lighter, remove skin after roasting or use a smaller bird. For gluten-free or low-carb, it’s naturally compliant—just skip any flour-thickened gravy.

Storage Options

Store leftover chicken in an airtight container in the refrigerator for up to 3-4 days. To keep it moist, add a splash of chicken broth or pan juices before sealing. Reheat in a low oven (300°F/150°C) covered with foil to prevent drying, or microwave in short bursts with a damp paper towel. Shredded leftovers freeze well in portions for up to 3 months—perfect for soups, salads, or sandwiches. Thaw overnight in the fridge before reheating.