- Cook Time
- Prep Time
- 1/4 cup plus 1 tablespoon confectioners' sugar
- 3 tbalespoons honey
- Grated peel and juice of 1 lemon
- 1 tablespoon extra-virgin olive oil
- 8 cloves garlic, grated
- 4 chicken legs, patted dry
- Salt and pepper
- 10 butter lettuce leaves, torn
- 1 16 ounce bag frozen peas
- 4 tablespoons butter, cut into small pieces
Preheat the oven to 450 degrees . In a small bowl, whisk together 1/4 cup confectioners sugar, the honey, lemon juice and olive oil. In another bowl, stir together the garlic and lemon peel. Place the chicken in a greased 9-by- 13-inch baking dish. Using your fingers, spread the garlic mixture underneath the chicken skin. Rub the chicken all over with the honey mixture, season with salt and pepper and arrange in a single layer. Cover the pan with foil and roast for 15 minutes, then turn the chicken, cover the pan and roast for 10 minutes more. Uncover and roast until golden, 10 to 12 minutes.
Meanwhile, in a greased medium saucepan, arrange half of the lettuce in an even layer, then top with the peas. Sprinkle with the remaining 1 tablespoon confectioners sugar, dot with the butter and season with salt and pepper; top with the remaining lettuce. Cover and cook over medium heat, undisturbed, until the lettuce wilts, about 12 minutes. Serve with the chicken.