Oven Roasted Chicken With Wilted Lettuce And Spring Peas

• 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 350u0b0F. 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 165u0b0F 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.

chicken, kosher salt, ground black pepper, lemon, head garlic, thyme, bay leaves, extra virgin olive oil, white wine, red onion, bay leaf, black peppercorns, kosher salt, cold unsalted butter, fresh green peas, butter lettuce

Taken from www.myrecipes.com/recipe/alexia-oven-roasted-chicken-wilted-lettuce-spring-peas (may not work)