Roast Chicken with WIlted Butter Lettuce and Peas

By Klainanutshell

Ingredients

• Chicken:
• 1 3-4 lb chicken rinsed and patted dry
• 1 lemon, halved
• 1 head of garlic halved crosswise
• 1/2 bunch fresh thyme
• 4-6 bay leaves
• EVOO
• s&p
• Lettuce and Peas:
• 1 cup dry white wine
• 1/4 red onion finely chopped
• 1 bay leaf
• 6 black peppercorns
• 4 Tbsp cold unsalted butter cut into cubes
• 1 cup frozen peas
• 1 large head of butter lettuce, leaves separated
• freshly ground pepper

Details

Servings 4

Preparation

Step 1

1. Preheat the oven to 350 degrees. Season the chicken cavity with s & p, stuff the lemon garlic, thyme, and bay leaves inside. Tie the legs together with kitchen twine. Drizzle skin with OO and rub, season with s &p. Place breast side up in roasting pan. Roast for one hour or until thigh thermometer reads 165. Let rest for 15 min before carving.
2. Combine wine, onion, bay leaf, peppercorn, and pinch of salt in saucepan; simmer over medium heat until the misture is syrupy and just coats the bottom of the pan. Whisk in the butter cubes, a few at a time, to thicken the sauce. Season with s&p, remove peppercorns and bay leaf, keep warm.
3. Place the peas in small pot of salted boiling water until heated through; drain. Toss pea, lettuce, and warm butter sauce in bowl until lettuce wilts and serve with chicken.