Baked chicken with lettuce and peas in a hot dressing

Votes: 1

Time: 1 hour 45 minutes
Complexity: easily
Servings: 4

When roasting a whole chicken in the oven, season the entire surface generously with salt and black pepper, and stuff the cavity with lemon halves, a split head of garlic, thyme sprigs, and bay leaves. Even with minimal effort, you can be sure it will turn out perfectly: a golden, crispy crust and juicy, tender meat infused with the spicy aromas of herbs, garlic, and refreshing lemon. This chicken requires a light vegetable garnish of lettuce leaves and tender green peas, drizzled with a hot, herby dressing to wilt the greens slightly and make them easier to eat.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Chicken

1 chicken weighing 1.5 - 1.8 kg, rinse and dry
1 lemon, cut in half
1 head of garlic, cut in half horizontally
Half a bunch of fresh thyme
4 - 6 bay leaves

Lettuce and peas

1 cup dry white wine
1/4 red onion, finely chopped
1 bay leaf
6 black peppercorns
60 g cold unsalted butter, diced
1 cup frozen green peas
1 large head lettuce, leaves separated

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Cooking the dish according to the recipe:

Prepare the chicken: Preheat oven to 175°C.

Season the cavity of the chicken generously with salt and black pepper; stuff the lemon halves, garlic, thyme, and bay leaf inside. Tie the legs together with kitchen twine. Drizzle the skin with olive oil and rub it all over; season with plenty of salt and black pepper. Place the chicken, breast side up, in a roasting pan; roast for 1 hour, or until a thermometer inserted into the thigh registers 165°F (74°C). Let the chicken rest for 15 minutes, then carve.
Meanwhile, prepare the salad 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 has reduced and becomes syrupy. Stir in the cubes of butter, a few at a time, to thicken the sauce and give it a glossy finish. Season with salt and pepper to taste and keep warm. Remove the peppercorns and bay leaf before serving.

Place the peas in a small saucepan of salted boiling water and heat through; drain. Toss the peas, lettuce, and hot creamy sauce in a bowl until the lettuce wilts slightly. Serve the vegetables with the chicken.

Categories:

recipe / Main courses / Bird / Salads / Warm salads / Leafy salads / Salads with meat / Tyler Florence

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