HERB ROASTED CHICKEN with Burnt Orange-Black Pepper Sauce &

Recipe by Alan Leonetti
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 25mins
SERVES: 3-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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