HERB ROASTED CHICKEN with Burnt Orange-Black Pepper Sauce &

This is a very good tasting dish.

• Ready In: 2 hrs 25 mins
• Serves: 3-4

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)

Directions

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.