Christmas Chicken Wrapped in Prosciutto Recipe: Juicy Holiday Centerpiece

Christmas centerpiece without the chaos. You want a show-stopping meal that doesn’t steal all your sleep.

No more wrestling with a dry roast or a plate that whispers, “I forgot the salt.” This Christmas Chicken Wrapped in Prosciutto stays juicy inside and dressed to impress on the outside.

We’ll tuck garlic butter under the skin, wrap the bird in prosciutto like a festive burrito, and roast until the skin crackles and the meat stays tender. That’s the dream, right?

Grab a few simple ingredients and a trusty roasting pan, and I’ll guide you through a fancy-but-fuss-free dinner you can actually pull off.

Equipment

Must-haves

• Roasting pan or large baking dish
• Meat thermometer
• Sharp knife
• Kitchen twine
• Tongs

Nice-to-haves

• Roasting rack
• Brush for basting
• Digital timer
• Fresh herbs for extra fragrance

Ingredients

• 1 whole chicken (about 4–5 lb)
• 6–8 slices prosciutto, thinly sliced
• 2 Tbsp olive oil
• 4 Tbsp unsalted butter, softened
• 3 garlic cloves, minced
• 1 lemon, zest and juice
• 2 tsp fresh thyme, chopped
• 2 tsp fresh rosemary, chopped
• Salt and black pepper, to taste
• Optional: 1/2 cup dry white wine or chicken broth for baste
• Optional: 1 small onion, quartered

That butter under the skin? It’s like sending the chicken to a spa day: moisturized, flavorful, and a little fancy. Pro-tip: keep everything seasoned, but don’t drown the bird in salt. We’re aiming for festive, not salty-judgey.

Instructions

1. Preheat your oven to 425°F (220°C). Rinse the chicken and pat it thoroughly dry. A dry bird roasts better—no soggy drama at the table.
2. In a small bowl, mix the softened butter with minced garlic, lemon zest, chopped thyme, rosemary, and a pinch of salt and pepper. This is the secret spa treatment for the skin.
3. Gently loosen the skin over the breasts with your fingers, creating pockets. Smear half of the herb butter mixture under the skin, and dot the rest over the outside for a glorious, melty finish.
4. Lay out the prosciutto on a large sheet or cutting board. The goal is to wrap the entire chicken with a snug, glossy layer; overlap slices so every part is covered like a holiday wrap job.
5. Brush the chicken with olive oil and season with salt and pepper. Create a little flavor fortress around the bird by placing the lemon halves and onion quarters in the pan if you like a scented backdrop.
6. Transfer the chicken to the roasting pan on a rack (if you have one). Tie the legs with kitchen twine so the bird keeps its shape while it roasts.
7. Wrap the chicken with the prosciutto, securing any loose ends with toothpicks if needed. The prosciutto will crisp up and taste like a holiday kiss from the foodie gods.
8. Roast for about 60–75 minutes, or until a meat thermometer reads 165°F (74°C) in the thickest part of the thigh (not touching bone). If you’re using wine or broth, you can baste halfway through for extra juiciness.
9. Rest the chicken for 10–15 minutes before carving. This lets the juices settle and makes slicing easier—no red-wine-chaos on the table.
10. Carve and serve with lemon wedges. The prosciutto-wrapped crust should be wonderfully crisp, and the meat inside should be juicy like a holiday marshmallow—soft and sweet in a savory way.

That’s your star of the show. And yes, you can totally use a butter-and-herb paste under the skin on a boneless cage-free bird for a quicker dinner—but the prosciutto wrap adds that “festive cloak” everyone loves.

What You Need To Know: This method gives you a beautiful, wine-friendly roast with minimal fuss. The prosciutto adds flavor and a crisp edge without drying the meat.

Keep in mind: If you can’t find thin prosciutto, you can use pancetta slices or capocollo as an alternative—but the texture and salt balance will shift slightly.

Good to Know

Quick tip: let the chicken sit after roasting. Resting keeps the juices inside where they belong, not on your cutting board like a dramatic soap opera scene.

Make-ahead idea: you can season and wrap the chicken (without roasting) a few hours ahead and refrigerate. When you’re ready, pop it in the oven and pretend you’re Cordon Bleu’s long-lost cousin.

Tips

Quick tips:

• Let the chicken come closer to room temperature for even cooking (about 30 minutes).
• Pat the skin dry before wrapping with prosciutto to help it crisp up.
• Roast skin-side up for a golden, crackly finish; you can baste with pan juices halfway through.
• Finish with a light squeeze of lemon to brighten the meat—bright Christmas flavors!

Variations

Want to mix it up a notch? Try these festive twists, but keep the vibe elegant, not chaotic.

• Swap thyme/rosemary for sage and orange zest for a wintery citrus note.
• Use pancetta instead of prosciutto for a richer, saltier wrap.
• Stuff the cavity with lemon wedges and a few garlic cloves for a fragrant, savory steam.
• Butterfly the chicken for quicker roasting, then wrap with prosciutto for a thinner, crisper crust.

Serving Suggestions

Pair this with classic holiday sides for a complete festive feast.

• Roasted root vegetables (carrots, parsnips, potatoes) for cozy color and texture.
• Cranberry relish or a bright pickled red onion to cut the richness.
• Mashed potatoes or a creamy gratin for comfort and contrast.
• A simple green salad with a light vinaigrette to keep the meal balanced.

Planning a crowd? Leftovers are delicious sliced and layered into crostini with a dollop of creamy herbed cheese. That’s definitely a “chef’s kiss” moment.