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

Tyler Florence

Recipe courtesy Tyler Florence for Food Network Magazine

Rated: 5 stars out of 5Rate itRead users' reviews (6)

  • Cook Time:

    1 hr 15 min

  • Level:

    Easy

  • Yield:

    4 servings

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Times:

Prep
30 min
Inactive Prep
--
Cook
1 hr 15 min
Total:
1 hr 45 min
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Ingredients

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

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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