Herb Roasted Chicken With Burnt Orange-black Pepper Sauce &

Total Time: 2 hrs 25 mins Preparation Time: 1 hr 30 mins Cook Time: 55 mins

Ingredients

• Servings: 3
• 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
• 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
• 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)

Recipe

• 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.