HERB ROASTED CHICKEN with Burnt Orange-Black Pepper Sauce &
This is a very good tasting dish.
MAKE IT SHINE! ADD YOUR PHOTO
2
People talking
INGREDIENTS
NutritionFOR THE CHICKEN
- 2 1⁄2lbs chicken
- 6leaves fresh sage
- 1⁄2bunch fresh oregano
- 1⁄2bunch fresh thyme
- 1⁄2bunch fresh basil
- salt & freshly ground black pepper
FOR THE BURNT ORANGE SAUCE
- 3cups orange juice
- 4cups chicken stock or 4 cups broth
- 1⁄2tablespoon cold butter
- 1⁄2tablespoon fresh coarse ground black pepper
FOR THE GREEN ONION POTATO PUREE
- 3
- 1⁄8cup spinach leaves
- 1⁄8cup grated parmesan cheese
- 1tablespoon pine nuts
- 2
- 1⁄4
- salt & freshly ground black pepper
- 3
Advertisement
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.
Advertisement