1 3-to-4 lb. chicken, rinsed and patted dry
kosher salt and freshly ground pepper
1 lemon, halved
1 head garlic, halved crosswise
1/2 bunch fresh thyme
4-6 bay leaves
Extra-virgin olive oil, for drizzling
1 c. dry white wine
1/4 red onion, finely chopped
1 bay leaf
6 black peppercorns
4 Tbs. cold unsalted butter, cut into cubes
freshly ground pepper
1 c. frozen peas
1 large head butter lettuce, leaves separated I couldn’t find any butter lettuce so I ended up using 2 small head of bib lettuce and a few leaves of a little radicchio, chopped
Prepare the chicken: Preheat the oven to 350 degrees F. Season the chicken cavity with plenty of salt and pepper; stuff the lemon halves, garlic, thyme and bay leaves inside.
Drizzle the skin with olive oil and rub all over; season with plenty of salt and pepper. 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 F. Let rest for 15 minutes before carving. I’m going to suggest setting the chicken on a rack to allow the under-side to crisp up as well as the breast-side did.
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. (My tip…watch closely hear the end because it evaporated very quickly. If you end up losing it all, just add a bit more wine to the pan and reduce it until syrupy and go from there.) Whisk in the butter cubes, a few at a time, to thicken the sauce and give it a shine. Season with salt and pepper and keep warm. (Remove bay leaf and peppercorns before serving.)
Place the peas in a small pot of salted boiling water until heated through; drain. Toss the peas, lettuce and warm butter sauce (this is called Beurre Blanc…white butter) in a bowl until the lettuce wilts slightly.
Serve with the chicken.