HERB ROASTED CHICKEN with Burnt Orange-Black Pepper Sauce &

READY IN: 2hrs 25mins
Recipe by Alan Leonetti

This is a very good tasting dish.

Top Review by ElleFirebrand

Wow! This was so good. I followed it (sort of), but I did not have any fresh herbs, other than sage, so I used dried thyme, oregano and basil. I even forgot to let the chicken "marinate" and it was still delicious. The sauce came out very good, except that it was a little bitter, perhaps because I did not use a high quality orange juice. To ease the bitterness, I added honey to taste. I did not make the puree but instead served with caramelized onion mashed potatoes. My husband loved the sauce even on his potatoes. This meal transformed our $4 chicken into a gourmet meal. Thanks!!!! I did not make the green onion puree.

Ingredients Nutrition


  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.

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