Herbaceous Citrus Roast Chicken with Peppered Orange Glaze & Creamy Potato Puree 🍊🌿

Herb Roasted Chicken with Burnt Orange-Black Pepper Sauce & Green Onion Potato Puree

Overview:

Savor the succulent flavors of herb-infused roasted chicken complemented by a tantalizing burnt orange-black pepper sauce. Paired with a creamy green onion potato puree, this dish elevates your culinary experience to new heights. With a prep time of 1 hour 30 minutes and a total cook time of 2 hours 25 minutes, this recipe yields a divine feast for your senses.

Ingredients:

• 2 1/2 pounds chicken
• 6 sprigs fresh sage
• 1/2 cup fresh oregano
• 1/2 cup fresh thyme
• 1/2 cup fresh basil
• Extra virgin olive oil
• Chicken broth
• 3 tablespoons butter
• Salt
• Fresh coarse ground black pepper
• 3 scallions
• 4 tablespoons Parmesan cheese
• 1/2 cup pine nuts
• 3 cloves garlic
• Potatoes

Instructions:

1. Prepare the Chicken:

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   • Gently loosen the skin of the chicken breast and tuck fresh sage, oregano, thyme, and basil underneath.
   • Rub the entire chicken with extra virgin olive oil and marinate it covered in the refrigerator for at least 1 hour to enhance the flavors.

2. Roasting the Chicken:

   • Preheat your oven to 450°F (230°C).
   • Remove the chicken from the refrigerator and season it generously with salt and freshly ground black pepper.
   • Place the chicken onto a rack in a roasting pan and roast it in the preheated oven for 15 minutes to seal in the juices.
   • Reduce the oven temperature to 350°F (175°C) and continue roasting for an additional 35 to 40 minutes until the chicken is golden brown and cooked through.
   • Once done, remove the chicken from the oven and allow it to rest for a few minutes before carving.

3. Prepare the Burnt Orange-Black Pepper Sauce:

   • In a medium saucepan, pour the orange juice and cook over high heat until it reduces to a thick caramelized syrup, infusing it with rich citrus flavor.
   • Simultaneously, in another medium saucepan, reduce the chicken broth by 3/4 to intensify its taste.
   • Combine the reduced chicken broth with the caramelized orange syrup and cook for an additional 5 minutes.
   • Whisk in the butter and freshly ground black pepper, adjusting the seasoning with salt to taste, creating a luscious sauce that perfectly complements the roasted chicken.

4. Prepare the Green Onion Potato Puree:

   • In a food processor, combine scallions, Parmesan cheese, pine nuts, garlic, and a drizzle of extra virgin olive oil, processing until smooth to create a flavorful puree.
   • Fold the puree into mashed potatoes, ensuring it’s thoroughly mixed, and adjust the seasoning with salt and pepper to your liking.

Serving:

Indulge in the aromatic herb-roasted chicken drizzled with the decadent burnt orange-black pepper sauce, served alongside creamy green onion potato puree, for a meal that delights the senses and satisfies the soul.

Nutritional Information (Per Serving):

• Calories: 1229.1
• Fat: 62.4g
  • Saturated Fat: 15.7g
• Cholesterol: 190.9mg
• Sodium: 725.2mg
• Carbohydrates: 104.6g
  • Fiber: 9.4g
  • Sugar: 29.3g
• Protein: 62.6g

Recipe Notes:

• For a delightful twist, try adding a splash of white wine to the burnt orange-black pepper sauce for an extra layer of complexity.
• Garnish the plated dish with fresh herbs like parsley or chives for a pop of color and added freshness.
• Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for safe consumption.
• Leftover roasted chicken can be refrigerated and used in sandwiches, salads, or wraps for delicious meals throughout the week.