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

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

Chicken:

  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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