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.…