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

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  • Total: 2 hr 5 min
  • Prep: 1 hr 10 min
  • Cook: 55 min
  • Yield: 4 servings
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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


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


  1. 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:

  1. 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:

  1. 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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