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

Save Recipe
  • Level: Easy
  • Total: 1 hr 45 min
  • Prep: 30 min
  • Cook: 1 hr 15 min
  • Yield: 4 servings
Share This Recipe

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

  1. 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.
  2. 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.)
  3. 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.