Ingredients Jump to Instructions ↓

  1. 1 3-to-4-pound chicken, rinsed and patted dry Kosher salt and freshly ground pepper

  2. 1 lemon, halved

  3. 1 head garlic , halved crosswise

  4. 1/2 bunch fresh thyme

  5. 4 to 6 bay leaves Extra-virgin olive oil, for drizzling

  6. 1 cup dry white wine

  7. 1/4 red onion , finely chopped

  8. 1 bay leaf

  9. 6 black peppercorns Kosher salt

  10. 4 tablespoons cold unsalted butter, cut into cubes Freshly ground pepper

  11. 1 cup frozen peas

  12. 1 large head butter lettuce , leaves separated

Instructions Jump to Ingredients ↑

  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. 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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