R oasting a whole chicken seems to be one of those things that works all year, whether with salad in the summer or as a part of a heavy roast in the chillier months. This is a Cornish riff on the French classic petits pois à la française , and a really simple, lighter alternative to a traditional Sunday lunch. Plus, braising vegetables really unlocks another level of sweetness.

Roast chicken with braised peas and lettuce

Prep 15 min

Rest 1 hr

Cook 1 hr 45 min

Serves 4

1 whole chicken (about 1.6kg)

Olive oil

Salt and black pepper

1 good handful thyme sprigs

1 garlic bulb , cloves smashed

5 rashers thick-cut smoked streaky bacon

6 shallots , peeled and sliced

½ tsp plain flour

1 large glass dry cider

500ml chicken stock

500g fresh podded peas , or frozen

1 romaine lettuce , quartered

1 handful flat-leaf parsley , chopped

Crusty bread , to serve

In a heavy-bottomed, ovenproof pan, rub the chicken all over with olive oil and season inside and out with plenty of salt and pepper.…