Oven Roasted Chicken with Wilted Lettuce and Spring Peas

Alexia Foods
Oven Roasted Chicken with Wilted Lettuce and Spring PeasRecipe

Roasted chicken recipe served with lettuce greens and spring peas.



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1 roaster chicken (about 3 pounds)
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 extra virgin olive oil
1 cup dry white wine (such as Pinot Blanc or Chardonnay)
1/4 cup finely chopped red onion
1 bay leaf
6 black peppercorns
1/4 teaspoon kosher salt
4 tablespoons cold unsalted butter, cut into cubes
1 cup fresh green peas
1 large head butter lettuce, leaves separated


Prep: 30 Minutes
Cook: 1 Hour, 15 Minutes

1. 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.
2. 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.
3. 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.
4. Whisk in butter, a few cubes at a time, to thicken the sauce. Remove the peppercorns and bay leaf before adding to lettuce.
5. 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.
6. Serve chicken and lettuce and peas with ALEXIA® WAFFLE CUT FRIES, prepared according to package directions.

Created date

September 2015

Nutritional Information

Calories 797
Fat 53 g
Protein 58 g