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

Ingredients

• 1  bay leaf 
• 4  to 6 bay leaves 
• 6  peppercorns black
• 1 large head boston lettuce separated
• 3 pound meat from a rotisserie chicken dry rinsed
• 1 cup cooking wine dry white
• 0.5 bunch thyme leaves fresh
• 1 head garlic halved
• 4 servings kosher salt 
• 4 servings kosher salt and pepper freshly ground
• 1  optional: lemon halved
• 4 servings olive oil extra-virgin for drizzling
• 1 cup peas frozen
• 4 servings pepper freshly ground
• 0.3  onion red finely chopped
• 4 tablespoons butter unsalted cold cut into cubes

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• pot
• roasting pan
• kitchen thermometer
• kitchen twine

Directions

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