Herb Roasted Chicken With Burnt Orange-Black Pepper Sauce & - cooking recipe

Ingredients

FOR THE CHICKEN
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
FOR THE BURNT ORANGE SAUCE
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
FOR THE GREEN ONION POTATO PUREE
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)

Preparation

Place herbs under the skin of the breast of the chicken.
Rub the chicken with olive oil& marinate, covered, in the refrigerator for at least 1 hour.
Preheat oven to 450 degrees.
Remove the chicken from the refrigerator& season with salt& pepper to taste.
Place the chicken onto a rack& roast for 15 minutes.
Reduce heat to 350 degrees& continue roasting another 35 to 40 minutes.
Remove from oven& allow to rest.
Place orange juice in a medium saucepan& cook over high heat until reduced to a thick caramelized syrup.
Place chicken stock in another medium saucepan& cook until reduced by 3/4.
Add the stock to the orange juice& cook for 5 minutes.
Whisk in the butter& pepper.
Season with salt to taste.
Place all ingredients for the GREEN ONION POTATO PUREE, except for the mashed potatoes, in a food processor& process until smooth.
Fold the puree into the mashed potatoes& adjust the salt& pepper to taste.