Highlight the beauty of simplicity with this classic Italian Roast Chicken. Infuse the bird with garlic, lemon, olive oil, and rosemary, to create layers of rustic flavor. Roast until the skin turns golden and crisp while the meat stays tender and juicy. Serve this centerpiece dish with some of my favorite sides, my Caprese Zucchini Casserole and Roasted Potatoes with Onion Soup Mix. Let the chicken’s savory, aromatic flavors shine.
Enjoy more Mediterranean flavors with my Italian Meatball Soup. If you are looking to roast a Turkey, I highly recommend trying my Maple Orange Turkey Roast. Serve it with a salad like my Arugula Caesar Salad or my Sicilian Salad.
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Ingredients
Find below the list of ingredients for my Italian Roast Chicken recipe.
- Whole Chicken (thawed)
- Olive Oil
- Lemon Zest and Juice
- Garlic Cloved
- Fresh Rosemary
- Salt
- Smoked Paprika
- Water
See recipe card for quantities.
Substitutions and Variations
Herb Substitutions
- Rosemary → Thyme or Oregano for a softer or more peppery herbal flavor.
- Fresh herbs → Dried herbs (use 1 teaspoon dried for every 1 tablespoon fresh).
Spice Variations
- Smoked paprika → Sweet paprika or chili flakes for a less smoky or spicier kick.
- Add black pepper or crushed fennel seeds for a classic Italian touch.
Garlic & Citrus Alternatives
- Garlic → Garlic powder (use 1 teaspoon powder for every 2 cloves).
- Lemon juice → White wine or balsamic vinegar for a different acidity.
- Lemon zest → Orange zest for a sweeter, aromatic twist.
Oil Substitutions
- Olive oil → Avocado oil or melted butter for a richer flavor.
- Olive oil → Neutral oil (canola, sunflower) if you want the herbs to shine more.
Protein Variations
- Whole chicken → Bone-in chicken thighs or drumsticks for quicker cooking.
- Whole chicken → Cornish hens for individual servings and elegant plating.
Flavor Boost Add-ins
- Stuff the cavity with lemon halves, onion wedges, or fresh herbs for extra aroma.
- Add a sprinkle of Parmesan during the last 15 minutes of roasting for a cheesy crust.
- Rub with pesto instead of olive oil for a basil-forward variation.
How to Prepare the Chicken
Make sure that your chicken is fully thawed before starting to cooking process. The website Chicken.ca recommends thawing the chicken in the refrigerator, on a plate to catch any thawing liquids. Make sure to let it thaw for 5 hours per pound, and to use it within a couple days after it being fully thawed.
- Preheat the oven to 400F. Pat down the thawed chicken with a paper towel to remove any excess moisture from the skin.
- Transfer the chicken to a roasting pan. If using a baking dish and are wanting to elevate the bird from the pan, you can do so with a stainless steel cooling rack or by placing it on top of root vegetables.
Dress the Italian Roast Chicken
- Combine in a small bowl, the salt, paprika, olive oil, garlic, lemon zest, and rosemary. Stir to combine.
- Use your fingers to gently lift the skin from chicken breast, starting by the cavity of the roast. Be careful to not tear the skin while doing so.
- Spoon some of the rub mixture under the skin and spread it oven the meat. Rub the remaining mixture all over the skin of the chicken. Drizzle the lemon juice over the chicken.
- Pour 1-2 cups of water in the bottom of the roasting pan. Cover the chicken loosely with a large piece of foil. Place in the preheated oven.
The rule of thumb for roasting a whole chicken, is to cook it for 20 minutes per pound. For this recipe I used an 8-pounds bird, so my cooking time was around 2.5 hours. If your chicken is smaller or larger, adjust the cooking time accordingly, and remove the foil for the last 20 minutes of cooking for extra color.
Cook the Italian Roast Chicken
- Take the chicken out of the oven after 1 hour. Make sure there is still water in the bottom of the roaster, you might want to add an extra cup of liquid. Baste the chicken, place the foil back on, and roast for another 1 hour.
- Remove the foil, baste the chicken again, and return to the oven uncovered. Cook for 15-20 minutes or until the internal temperature at the thicken part of the thigh reaches 165F and the skin is a dark golden color.
How to make Roast Chicken Gravy
Make sure to keep the pan dripping to make the ultimate gravy. Pour it into a small saucepan and bring to a simmer. Whisk 1 tablespoon of cornstarch with 3 tablespoon of water. Pour the slurry into the simmering pan juices while stirring. Whisk until thick. Add more cornstarch if needed.
Storage
In the refrigerator
- Allow the chicken to cool to room temperature (within 2 hours of cooking).
- Carve the meat off the bones for easier storage.
- Place the chicken in an airtight container or wrap tightly with foil/plastic wrap.
- Store in the fridge for up to 3–4 days.
In the freezer
- Shred or slice the cooled chicken and place in freezer-safe bags or containers.
- Label with the date and freeze for up to 3 months.
- Thaw overnight in the refrigerator before reheating.
Reheating
- Warm in the oven at 325°F (160°C) until heated through, or use the stovetop/microwave for smaller portions.
- Add a splash of chicken broth or cover with foil while reheating to keep it juicy.
Recipe
Italian Roast Chicken
Equipment
- Roaster with Rack
- Baster
Ingredients
- 1 piece Whole Chicken fully thawed
- ¼ cup Olive Oil
- 2 teaspoon Salt
- 2 tablespoon Fresh Rosemary finely chopped
- 1 teaspoon Smoked Paprika
- 6 cloves Garlic minced
- 1 teaspoon Lemon Zest
- 2 tablespoon Lemon Juice from a lemon
Instructions
Prepare the Chicken
- Make sure that your chicken is fully thawed before starting to cooking process. Thaw the chicken in the refrigerator, on a plate to catch any thawing liquids. Make sure to let it thaw for 5 hours per pound, and to use it within a couple days after it being fully thawed.
- Preheat the oven to 400F. Pat down the thawed chicken with a paper towel to remove any excess moisture from the skin.
- Transfer the chicken to a roasting pan. If using a baking dish and are wanting to elevate the bird from the pan, you can do so with a stainless steel cooling rack or by placing it on top of root vegetables.
Dress the Chicken
- Combine in a small bowl, the salt, paprika, olive oil, garlic, lemon zest, and rosemary. Stir to combine.
- Use your fingers to gently lift the skin from chicken breast, starting by the cavity of the roast. Be careful to not tear the skin while doing so.
- Spoon some of the rub mixture under the skin and spread it oven the meat. Rub the remaining mixture all over the skin of the chicken. Drizzle the lemon juice over the chicken.
- Pour 1-2 cups of water in the bottom of the roasting pan. Cover the chicken loosely with a large piece of foil. Place in the preheated oven.
Roast the Chicken
- The rule of thumb for roasting a whole chicken, is to cook it for 20 minutes per pound. For this recipe I used an 8-pounds bird, so my cooking time was around 2.5 hours. If your chicken is smaller or larger, adjust the cooking time accordingly, and remove the foil for the last 20 minutes of cooking for extra color.
- Take the chicken out of the oven after 1 hour. Make sure there is still water in the bottom of the roaster, you might want to add an extra cup of liquid. Baste the chicken, place the foil back on, and roast for another 1 hour.
- Remove the foil, baste the chicken again, and return to the oven uncovered. Cook for 15-20 minutes or until the internal temperature at the thicken part of the thigh reaches 165F and the skin is a dark golden color.
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