Tyler Florence's Roast Chicken with Wilted Butter Lettuce and Peas

Name: Tyler Florence's Roast Chicken with Wilted Butter Lettuce and Peas
Ingredients: 1 3 -to-4-pound chicken, rinsed and patted dry; Kosher salt and freshly ground pepper; 1 lemon, halved; 1 head garlic, halved crosswise; 1/2 bunch fresh thyme; 4 to 6 bay leaves; Extra-virgin olive oil, for drizzling; 1 cup dry white wine; 1/4 red onion, finely chopped; 1 bay leaf; 6 black peppercorns; Kosher salt; 4 tablespoons cold unsalted butter, cut into cubes; Freshly ground pepper; 1 cup frozen peas; 1 large head butter lettuce, leaves separated

16 ingredients

14 steps

Ingredients

1 3 -to-4-pound chicken, rinsed and patted dry
Kosher salt and freshly ground pepper
1 lemon, halved
1 head garlic, halved crosswise
1/2 bunch fresh thyme
4 to 6 bay leaves
Extra-virgin olive oil, for drizzling
1 cup dry white wine
1/4 red onion, finely chopped
1 bay leaf
6 black peppercorns
Kosher salt
4 tablespoons cold unsalted butter, cut into cubes
Freshly ground pepper
1 cup frozen peas
1 large head butter lettuce, leaves separated

Directions

1

Prepare the chicken: Preheat the oven to 350 degrees.
2

Season the chicken cavity with plenty of salt and pepper; stuff the lemon halves, garlic, thyme and bay leaves inside.
3

Tie the legs together with kitchen twine.
4

Drizzle the skin with olive oil and rub all over; season with plenty of salt and pepper.
5

Place the chicken breast-side up in a roasting pan; roast for 1 hour, or until an instant-read thermometer inserted into the thigh registers 165 degrees.
6

Let rest for 15 minutes before carving.
7

Meanwhile, prepare the lettuce and peas: Combine the wine, red onion, bay leaf, peppercorns and a pinch of salt in a saucepan; simmer over medium heat until the mixture is syrupy and just coats the bottom of the pan.
8

Whisk in the butter cubes, a few at a time, to thicken the sauce and give it a shine.
9

Season with salt and pepper and keep warm.
10

(Remove the peppercorns and bay leaf before serving.)
11

Place the peas in a small pot of salted boiling water until heated through; drain.
12

Toss the peas, lettuce and beurre blanc (warm butter sauce) in a bowl until the lettuce wilts slightly.
13

Serve with the chicken.
14

Photograph by Kana Okada