Name: Fresh Herb Roasted Chicken with Burnt Orange-Black Pepper Sauce and Green Onion Puree
Prep time: P0Y0M0DT1H10M0.000S
Cook time: P0Y0M0DT0H55M0.000S
Total time: P0Y0M0DT2H5M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 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; 6 cups orange juice; 8 cups chicken stock; 1 tablespoon cold butter; 1 tablespoon coarsely ground black pepper; Salt; 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.