Herb Roasted Chicken With Burnt Orange-Black Pepper Sauce & Recipe

Name: Herb Roasted Chicken With Burnt Orange-Black Pepper Sauce &
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CHICKEN; 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; FOR THE BURNT ORANGE SAUCE; 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; FOR THE GREEN ONION POTATO PUREE; 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)

Servings: persons

FOR THE CHICKEN
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
FOR THE BURNT ORANGE SAUCE
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
FOR THE GREEN ONION POTATO PUREE
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)

1
Place herbs under the skin of the breast of the chicken.
2
Rub the chicken with olive oil& marinate, covered, in the refrigerator for at least 1 hour.
3
Preheat oven to 450 degrees.
4
Remove the chicken from the refrigerator& season with salt& pepper to taste.
5
Place the chicken onto a rack& roast for 15 minutes.
6
Reduce heat to 350 degrees& continue roasting another 35 to 40 minutes.
7
Remove from oven& allow to rest.
8
Place orange juice in a medium saucepan& cook over high heat until reduced to a thick caramelized syrup.
9
Place chicken stock in another medium saucepan& cook until reduced by 3/4.
10
Add the stock to the orange juice& cook for 5 minutes.
11
Whisk in the butter& pepper.
12
Season with salt to taste.
13
Place all ingredients for the GREEN ONION POTATO PUREE, except for the mashed potatoes, in a food processor& process until smooth.
14
Fold the puree into the mashed potatoes& adjust the salt& pepper to taste.

1242

kcal

Calories

Fat

Carbs

170

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: FOR THE CHICKEN, 2 1/2 lbs chicken, 6 leaves fresh sage, 1/2 bunch fresh oregano, and more.

Yes, Herb Roasted Chicken With Burnt Orange-Black Pepper Sauce & falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Herb Roasted Chicken With Burnt Orange-Black Pepper Sauce &

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