Rinse chicken with cool water and pat dry with paper towels. Season cavity well with kosher salt and pepper. Stuff cavity with lemon, garlic, bay leaves, and thyme. Tie bird with kitchen twine and skewer on a rotisserie rod. Rub outside with oil and season with salt and pepper.

Roast in a rotisserie* about 45 minutes, until golden brown and juices run clear (180 degrees F). After chicken has roasted for about 15 minutes, add the Lemon Roasted Fingerling Potatoes under the chicken in a roasting pan. (Position the pan so the potatoes can catch the chicken drippings.) Remove chicken and potatoes from the oven. Tent with foil; let chicken stand for 10 minutes.

Break chicken down into 10 pieces; serve chicken and potatoes with Wilted Butter Lettuce, Fresh Garden Peas, and Beurre Blanc.

Wash potatoes and cut lengthwise. Toss potatoes with oil. Toss with rosemary, thyme, and lemon wedges in a roasting pan. Season with salt and pepper, then roast potatoes under the rotisserie chicken for 25 to 30 minutes, until golden brown. (If you don't own a rotisserie, see tip on page 32.) Stir occasionally to coat with chicken drippings and cook evenly. Season once more with salt and pepper before serving.

Cut off the root of the lettuce and separate leaves. Place the leaves in a large salad bowl with blanched peas.

Just before the chicken and potatoes are done roasting, prepare Beurre Blanc by combining wine, shallot, peppercorns, bay leaf, and the 1/2 teaspoon salt to a saucepan; place over medium heat. Simmer until sauce is syrupy and just coats the bottom of the pan. Add butter slices, a few at a time, while stirring with a whisk to thicken the sauce and give it a shine. Add salt and pepper to taste. Dress lettuce and peas with some of the warm Beurre Blanc. Toss so the leaves wilt a little.

To serve the complete dish, add the 10 warm chicken pieces (see page 32) and the potatoes (see page 37) to the salad and gently toss to combine. Finish with another drizzle of Beurre Blanc.

If you don't have a rotisserie, preheat your oven to 350 degrees F. Place the Lemon Roasted Fingerling Potatoes (see page 37) in a baking pan. Place the chicken on top of the potatoes. Roast in preheated oven for 1 hour 30 minutes or until juices run clear (180 degrees F).

To blanch the peas, submerge them in boiling salted water for about 2 1/2 minutes (for fresh peas). Strain them and immediately plunge them into ice water to stop the cooking process. Strain them again and set aside.