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OVEN ROASTED CHICKEN WITH WILTED LETTUCE AND SPRING PEAS

Active Time : 1 Hour 45 Minutes
Total Time : 1 Hour 45 Minutes
Serves : 4
INGREDIENTS
  • 1 about 3 pounds roaster chicken
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 lemon, halved
  • 1 whole head garlic, halved crosswise
  • 1/2 bunch fresh thyme
  • 6 bay leaves
  • 1/4 cup Culinary Circle Extra Virgin Olive Oil
  • 1 such as pinot blanc or chardonnay cup dry white wine
  • 1/4 cup finely chopped red onion
  • 1 bay leaf
  • 6 black peppercorns
  • 4 tablespoons cold unsalted butter, cut into cubes
  • 1 cup fresh green peas
  • 1 large head butter lettuce, leaves separated
DIRECTIONS

Make Chicken: Preheat oven to 350°F. Season chicken cavity with salt and pepper; add lemon halves, garlic, thyme and bay leaves inside. Tie legs together with kitchen twine.

Rub olive oil over skin of chicken. Place chicken breast side-up in roasting pan. Bake 1 hour or to 165°F deep in thigh. Let stand 15 minutes before carving.

Make Lettuce and Peas: Meanwhile, combine wine, onion, bay leaf, peppercorns and salt in saucepan. Simmer over medium heat until mixture is syrupy and just coats bottom of pan.

Whisk in butter, a few cubes at a time, to thicken the sauce. Remove the peppercorns and bay leaf before adding to lettuce.

Place peas in small pan of boiling water and cook until hot; drain. Toss peas, lettuce and warm butter sauce in a bowl until lettuce wilts slightly.

Serve chicken and lettuce and peas with ALEXIA® WAFFLE CUT FRIES, prepared according to package directions.