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    You are in: Home / Recipes / HERB ROASTED CHICKEN with Burnt Orange-Black Pepper Sauce & Recipe
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    HERB ROASTED CHICKEN with Burnt Orange-Black Pepper Sauce &

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 25 mins

    1 hrs 30 mins

    55 mins

    Alan Leonetti's Note:

    This is a very good tasting dish.

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    Ingredients:

    Servings:

    Units: US | Metric

    FOR THE CHICKEN

    FOR THE BURNT ORANGE SAUCE

    FOR THE GREEN ONION POTATO PUREE

    Directions:

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

    Ratings & Reviews:

    • on November 09, 2008

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 20, 2004

      55

      This was wonderful!!! I added a little more olive oil to the puree, then had it as a sauce that everyone could pour over, since not everyone in my family likes green onions. I will certainly make this again!!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for HERB ROASTED CHICKEN with Burnt Orange-Black Pepper Sauce &

    Serving Size: 1 (1021 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 1229.1
     
    Calories from Fat 561
    45%
    Total Fat 62.4 g
    96%
    Saturated Fat 15.6 g
    78%
    Cholesterol 190.8 mg
    63%
    Sodium 725.1 mg
    30%
    Total Carbohydrate 104.5 g
    34%
    Dietary Fiber 9.4 g
    37%
    Sugars 29.2 g
    117%
    Protein 62.5 g
    125%

    The following items or measurements are not included:

    fresh sage

    fresh oregano

    fresh thyme

    fresh basil

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