Tyler Florences Roast Chicken with Wilted Butter Lettuce and Peas

Ingredients

• 1 3-to-4-pound 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 to 6 bay leaves
• Extra-virgin olive oil, for drizzling
• 1 cup dry white wine
• 1/4 red onion, finely chopped
• 1 bay leaf
• 6 black peppercorns
• Kosher salt
• 4 tablespoons cold unsalted butter, cut into cubes
• Freshly ground pepper
• 1 cup frozen peas
• 1 large head butter lettuce, leaves separated

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