Oven Roasted Chicken With Wilted Lettuce And Spring

Name: Oven Roasted Chicken With Wilted Lettuce And Spring Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Make Chicken: Preheat oven to 350u00b0F. 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 165u00b0F 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(R) WAFFLE CUT FRIES, prepared according to package directions.

436

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 roaster chicken (about 3 pounds), 1/4 teaspoon kosher salt, 1/4 teaspoon ground black pepper, 1 lemon, halved, and more.

Yes, Oven Roasted Chicken With Wilted Lettuce And Spring Peas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Oven Roasted Chicken With Wilted Lettuce And Spring Peas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions