Fresh Herb Roasted Chicken with Burnt Orange-Black Pepper Sauce and Green Onion Puree

Total Time:
2 hr 5 min
1 hr 10 min
55 min

4 servings

  • Chicken:
  • 12 fresh sage leaves
  • 1 bunch fresh oregano
  • 1 bunch fresh thyme
  • 1 bunch fresh basil
  • 2 (2 1/2) pound chickens
  • Olive oil
  • Salt and freshly ground pepper
  • Burnt Orange Sauce:
  • 6 cups orange juice
  • 8 cups chicken stock
  • 1 tablespoon cold butter
  • 1 tablespoon coarsely ground black pepper
  • Salt
  • Green Onion Potato Puree:
  • 6 scallions, blanched, cooled and chopped
  • 1/4 cup spinach leaves
  • 1/4 grated Parmesan cheese
  • 1 tablespoon pine nuts
  • 4 cloves garlic, coarsely chopped
  • 1/2 cup olive oil
  • Salt and freshly ground pepper
  • 6 large potatoes, peeled, boiled and mashed
  • Place herbs under the skin of the breast of the chicken. Rub the chickens with olive oil and marinate covered in the refrigerator for at least 1 hour. Preheat oven to 450 degrees F. Truss the chickens and season with salt and pepper to taste. Place the chickens on a rack and roast for 15 minutes. Reduce heat to 350 and continue roasting for 35 to 40 minutes. Remove from oven and let rest.

Burnt Orange Sauce:
  • Place orange juice in a medium saucepan and cook over high heat until reduced to a thick caramelized syrup. Place chicken stock in a medium saucepan and cook until reduced by 3/4. Add the stock to the orange juice and cook for 5 minutes. Whisk in butter and pepper. Season with salt to taste.

Green Onion Potato Puree:
  • Place all ingredients in a food processor and process until smooth. Fold the puree into the mashed potatoes and season with salt and pepper to taste.

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