HERB ROASTED CHICKEN WITH BURNT ORANGE-BLACK PEPPER SAUCE &

HERB ROASTED CHICKEN with Burnt Orange-Black Pepper Sauce & image

Make and share this HERB ROASTED CHICKEN with Burnt Orange-Black Pepper Sauce & recipe from Food.com.

Provided by Alan Leonetti

Categories Chicken

Time 2h25m

Yield 3-4 serving(s)

Number Of Ingredients 20

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Ingredients

2 1/2 lbs chicken
6 leaves fresh sage
1/2 bunch fresh oregano
1/2 bunch fresh thyme
1/2 bunch fresh basil
extra virgin olive oil
salt & freshly ground black pepper
3 cups orange juice
4 cups chicken stock or 4 cups broth
1/2 tablespoon cold butter
salt
1/2 tablespoon fresh coarse ground black pepper
3 scallions (blanched, cooled & chopped)
1/8 cup spinach leaves
1/8 cup grated parmesan cheese
1 tablespoon pine nuts
2 cloves garlic (coarsely chopped)
1/4 cup extra virgin olive oil
salt & freshly ground black pepper
3 large potatoes (peeled, boiled & mashed)

Steps:

Place herbs under the skin of the breast of the chicken.
Rub the chicken with olive oil& marinate, covered, in the refrigerator for at least 1 hour.
Preheat oven to 450 degrees.
Remove the chicken from the refrigerator& season with salt& pepper to taste.
Place the chicken onto a rack& roast for 15 minutes.
Reduce heat to 350 degrees& continue roasting another 35 to 40 minutes.
Remove from oven& allow to rest.
Place orange juice in a medium saucepan& cook over high heat until reduced to a thick caramelized syrup.
Place chicken stock in another medium saucepan& cook until reduced by 3/4.
Add the stock to the orange juice& cook for 5 minutes.
Whisk in the butter& pepper.
Season with salt to taste.
Place all ingredients for the GREEN ONION POTATO PUREE, except for the mashed potatoes, in a food processor& process until smooth.
Fold the puree into the mashed potatoes& adjust the salt& pepper to taste.

Nutrition Facts : Calories 1229.1, Fat 62.4, SaturatedFat 15.7, Cholesterol 190.9, Sodium 725.2, Carbohydrate 104.6, Fiber 9.4, Sugar 29.3, Protein 62.6