Tyler Florence's Roast Chicken with Wilted Butter Lettuce and Peas Recipe

Name: Tyler Florence's Roast Chicken with Wilted Butter Lettuce and Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3 -to-4-pound chicken, rinsed and patted dry; Kosher salt and freshly ground pepper; 1 lemon, halved; 1 head garlic, halved crosswise; 1/2 bunch fresh thyme; 4 to 6 bay leaves; Extra-virgin olive oil, for drizzling; 1 cup dry white wine; 1/4 red onion, finely chopped; 1 bay leaf; 6 black peppercorns; Kosher salt; 4 tablespoons cold unsalted butter, cut into cubes; Freshly ground pepper; 1 cup frozen peas; 1 large head butter lettuce, leaves separated

Servings: persons

1 3 -to-4-pound chicken, rinsed and patted dry
Kosher salt and freshly ground pepper
1 lemon, halved
1 head garlic, halved crosswise
1/2 bunch fresh thyme
4 to 6 bay leaves
Extra-virgin olive oil, for drizzling
1 cup dry white wine
1/4 red onion, finely chopped
1 bay leaf
6 black peppercorns
Kosher salt
4 tablespoons cold unsalted butter, cut into cubes
Freshly ground pepper
1 cup frozen peas
1 large head butter lettuce, leaves separated

1
Prepare the chicken: Preheat the oven to 350 degrees.
2
Season the chicken cavity with plenty of salt and pepper; stuff the lemon halves, garlic, thyme and bay leaves inside.
3
Tie the legs together with kitchen twine.
4
Drizzle the skin with olive oil and rub all over; season with plenty of salt and pepper.
5
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.
6
Let rest for 15 minutes before carving.
7
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.
8
Whisk in the butter cubes, a few at a time, to thicken the sauce and give it a shine.
9
Season with salt and pepper and keep warm.
10
(Remove the peppercorns and bay leaf before serving.)
11
Place the peas in a small pot of salted boiling water until heated through; drain.
12
Toss the peas, lettuce and beurre blanc (warm butter sauce) in a bowl until the lettuce wilts slightly.
13
Serve with the chicken.
14
Photograph by Kana Okada

561

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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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 3 -to-4-pound chicken, rinsed and patted dry, Kosher salt and freshly ground pepper, 1 lemon, halved, 1 head garlic, halved crosswise, and more.

Yes, Tyler Florence's Roast Chicken with Wilted Butter Lettuce and 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.

Tyler Florence's Roast Chicken with Wilted Butter Lettuce and Peas

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