Recipe courtesy of Tyler Florence
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Tyler Florence's Roast Chicken with Wilted Butter Lettuce and Peas
Total:
1 hr 45 min
Prep:
30 min
Cook:
1 hr 15 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 45 min
Prep:
30 min
Cook:
1 hr 15 min
Yield:
4 servings
Level:
Easy

Ingredients

For the Chicken:
For the Lettuce and Peas:

Directions

Prepare the chicken: Preheat the oven to 350 degrees. Season the chicken cavity with plenty of salt and pepper; stuff the lemon halves, garlic, thyme and bay leaves inside. Tie the legs together with kitchen twine. Drizzle the skin with olive oil and rub all over; season with plenty of salt and pepper. 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. Let rest for 15 minutes before carving.

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. Whisk in the butter cubes, a few at a time, to thicken the sauce and give it a shine. Season with salt and pepper and keep warm. (Remove the peppercorns and bay leaf before serving.)

Place the peas in a small pot of salted boiling water until heated through; drain. Toss the peas, lettuce and beurre blanc (warm butter sauce) in a bowl until the lettuce wilts slightly. Serve with the chicken.

Photograph by Kana Okada

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