Tyler Florence's Roast Chicken With Wilted Butter Lettuce And Peas
Serves: 4
Lilian Bahringer
1 January 1970
Based on User reviews:
52
Spice
51
Sweetness
44
Sourness
43
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
Directions:
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