Baked chicken with lettuce and peas in a hot dressing

Ingredients:

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

Preparation:

1. 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.
2. 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.
3. 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.