Step 1 Preheat oven to 160°C. Line 2 large baking trays with baking paper. Put potatoes on one of the prepared trays, spray with olive oil and roast for 30–35 minutes, or until crisp and golden.
Step 2 Meanwhile, set a large non-stick frying pan over high heat; spray with olive oil. Add chicken to pan and cook for 2 minutes per side, or until browned. Transfer chicken to other prepared baking tray and roast in oven for 10 more minutes, or until cooked through.
Step 3 Meanwhile, wipe frying pan clean, spray with olive oil again and return to medium–high heat. Add bacon and eschalots; cook, stirring occasionally, for 5 minutes, or until golden. Add garlic to pan and cook, stirring, for 30 seconds.
Step 4 Add chicken stock to frying pan with asparagus and peas; simmer for 2–3 minutes, or until vegies are bright green and just tender. Add lettuce and caster sugar to pan; cook, stirring, for 1 minute, or until lettuce just wilts.
Step 5 Cut roast chicken into thick slices and serve with potatoes and petits pois mixture.