Fresh Herb Roasted Chicken with Burnt Orange-Black Pepper Sauce and Green Onion Puree (Bobby Flay)

Prep Time: 70 Minutes

Cook Time: 55 Minutes

Ready In: 125 Minutes

Servings: 4

Ingredients:

12 fresh sage leaves

1 bunch fresh oregano

1 bunch fresh thyme

1 bunch fresh basil

2 (2 1/2) pound chickens

olive oil

salt and freshly ground pepper

6 cups orange juice

8 cups chicken stock

1 tablespoon cold butter

1 tablespoon coarsely ground black pepper

salt

6 scallions, blanched, cooled and chopped

1/4 cup spinach leaves

1/4 grated parmesan cheese

1 tablespoon pine nuts

4 cloves garlic, coarsely chopped

1/2 cup olive oil

salt and freshly ground pepper

6 large potatoes, peeled, boiled and mashed

Directions:

1. Chicken:
2. Place herbs under the skin of the breast of the chicken. Rub the chickens with olive oil and marinate covered in the refrigerator for at least 1 hour. Preheat oven to 450 degrees F. Truss the chickens and season with salt and pepper to taste. Place the chickens on a rack and roast for 15 minutes. Reduce heat to 350 and continue roasting for 35 to 40 minutes. Remove from oven and let rest.
3. Burnt Orange Sauce:
4. Place orange juice in a medium saucepan and cook over high heat until reduced to a thick caramelized syrup. Place chicken stock in a medium saucepan and cook until reduced by 3/4. Add the stock to the orange juice and cook for 5 minutes. Whisk in butter and pepper. Season with salt to taste.
5. Green Onion Potato Puree:
6. Place all ingredients in a food processor and process until smooth. Fold the puree into the mashed potatoes and season with salt and pepper to taste.

By RecipeOfHealth.com