Tyler Florence's Roast Chicken with Wilted Butter Lettuce and Peas
- For the Chicken:
- 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
- For the Lettuce and Peas:
- 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
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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