Fresh Herb Roasted Chicken with Burnt Orange-Black Pepper Sauce and Green Onion Puree
- Yield: 4 servings
- Total: 2 hr 5 min
- Prep: 1 hr 10 min
- Cook: 55 min
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
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
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:
- 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.