Aesop's Fabled Chicken

Transport your taste buds to the heart of a timeless fable with "Aesop's Fabled Chicken," a delightfully aromatic roast chicken recipe brimming with rustic charm. This beautifully golden, tender whole chicken is lovingly seasoned with a fragrant mix of fresh thyme, rosemary, and garlic, then stuffed with lemon and herbs for a burst of brightness. Roasted on a bed of hearty vegetables including carrots, celery, and onion, each bite captures the essence of comfort and simplicity. The secret lies in the basting technique, ensuring a crisp, flavorful skin and juicy interior. Finished with a rich, savory pan sauce made from chicken drippings, this dish is perfect for family dinners, holiday gatherings, or any time you crave a soul-warming meal. Whether paired with crusty bread or served as is, this mouthwatering roasted chicken is destined to become a centerpiece of your recipe collection.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 1 4-5 lb bird whole chicken
• 4 tbsp unsalted butter
• 6 sprigs fresh thyme
• 4 sprigs fresh rosemary
• 6 garlic cloves
• 1 lemon
• 1 medium yellow onion
• 3 medium carrots
• 2 celery stalks
• 2 tbsp olive oil
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp paprika
• 1 cup chicken broth

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Remove the giblets from the chicken cavity (if included) and pat the chicken dry with paper towels.

Step 3

Place the chicken on a large roasting pan with a rack.

Step 4

Melt 3 tablespoons of butter and mix with 1 tablespoon of olive oil. Brush this mixture all over the chicken, including under the skin on the breasts for extra moisture.

Step 5

Season the chicken generously with 2 teaspoons of kosher salt, 1 teaspoon of black pepper, and 1 teaspoon of paprika. Rub the spices everywhere, including the cavity.

Step 6

Stuff the cavity of the chicken with the lemon (halved), 3 garlic cloves, 3 sprigs of thyme, and 2 sprigs of rosemary.

Step 7

Roughly chop the onion, carrots, and celery into large chunks. Toss them with 1 tablespoon of olive oil and a pinch of salt and pepper. Spread them in the bottom of the roasting pan.

Step 8

Scatter the remaining garlic cloves, thyme, and rosemary over the vegetables.

Step 9

Place the chicken breast-side up on top of the vegetable bed.

Step 10

Roast the chicken in the preheated oven for 15 minutes at 425°F to create a golden crust.

Step 11

Reduce the heat to 375°F (190°C) and continue roasting for about 70-75 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C).

Step 12

Baste the chicken every 20-25 minutes with pan drippings to keep it moist.

Step 13

Once cooked, transfer the chicken to a carving board and let it rest for 15 minutes to allow the juices to redistribute.

Step 14

While the chicken rests, remove the roasted vegetables from the pan and set them aside. Pour 1 cup of chicken broth into the pan and scrape up any browned bits to make a simple pan sauce. Simmer on medium heat for about 5 minutes, then strain if desired.

Step 15

Carve the chicken and serve alongside the roasted vegetables and pan sauce for a comforting, balanced meal.

Nutrition Facts

Serving size	(2619.6g)

Amount per serving	% Daily Value*
Calories	1140.3

Total Fat 92.0g	0%
Saturated Fat 36.8g	0%
Polyunsaturated Fat 2.9g
Cholesterol 260.1mg	0%
Sodium 2106.5mg	0%
Total Carbohydrate 49.0g	0%
Dietary Fiber 13.3g	0%
Total Sugars 17.9g
Protein 44.4g	0%

Vitamin D 0IU	0%
Calcium 262.2mg	0%
Iron 6.2mg	0%
Potassium 1889.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 68.9%

Protein: 14.8%

Carbs: 16.3%