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Oven Roasted Chicken with Wilted Lettuce and Spring Peas

Prep time 30 mins
Cook time 1 hr, 15 mins
Yield

4

Roasted chicken recipe served with lettuce greens and spring peas.

Ingredients

  • 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

Nutrition Information

  • calories 797
  • fat 53 g
  • protein 58 g

How to Make It

  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.
    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.