HERB ROASTED CHICKEN with Burnt Orange-Black Pepper Sauce &

Prep Time: 90 Minutes

Cook Time: 0 Minutes

Ready In: 90 Minutes

Servings: 4

This is a very good tasting dish.

Ingredients:

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)

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.

By RecipeOfHealth.com