HERB ROASTED CHICKEN with Burnt Orange-Black Pepper Sauce &

“This is a very good tasting dish.”
2hrs 25mins

Ingredients Nutrition


  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.

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