Ingredients
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
Directions
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:
- 6 cups orange juice
- 8 cups chicken stock
- 1 tablespoon cold butter
- 1 tablespoon coarsely ground black pepper
- Salt
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:
- 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 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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By nicklil_6288982
Galloway, NJ
on November 15, 2009
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Too much time spent on Orange Sauce to produce a bad sauce. Pan burns very badly with all the high heat & time. It took well over an hour for orange juice to reduce. I kept thinking that after I added the stock to this - it better be worth it, but I was wrong ! This made so much sauce, that even if I didn't throw if away , I would have to anyway. The Potato Puree was so so, make this only if you really like onion flavor. The chicken alone was the only good thing, with all the herbs added. I am never disappointed with Bobbies recipes, so this is a first for me. I will never make this again.
By kiplowery@yahoo.com
Youngsville, NC
on January 19, 2008
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The chicken was very moist and the flavor of the herbs was wonderful. If you make this, start the sauce early because it took over an hour to reduce the orange juice. The flavor it added to the chicken was worth it. I would add less pepper next time, probably 1 teaspoon, then another, then to taste. I actually am going to stuff this chicken in ravioli and toss in the orange sauce.
By vivaladiva_5919353
Sacramento, CA
on August 14, 2006
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This recipe takes a long time to make - reducing the orange juice and the chicken stock is the culprit. But wow, is it good! This is definitely company chicken. I have made it a couple of times to rave reviews. My nephew, who doesn't like onion or garlic much, still loved the potatoes, which are extremely flavorful. Just beware - if you have leftover potatoes you'll have to add more olive oil because they get a bit dry the second day.
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