Fresh Herb Roasted Chicken with Burnt Orange-Black Pepper Sauce and Green Onion Puree

Name: Fresh Herb Roasted Chicken with Burnt Orange-Black Pepper Sauce and Green Onion Puree
Prep time: 2 h 5 min
Cook time: 2 h 5 min
Total time: 2 h 5 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp cold butter; 2 liters chicken stock; 4 (2 1/2) pound chickens; 1 bunch fresh basil; 12 fresh sage leaves; 1 bunch fresh thyme; 4 cloves garlic, coarsely chopped; 1 Tbsp coarsely ground black pepper; 118 milliliters olive oil; 4 servings Olive oil; 1 liters orange juice; 1 bunch fresh oregano; 0 grated Parmesan cheese; 1 Tbsp pine nuts; 6 larges potatoes, peeled, boiled and mashed; 4 servings Salt; 4 servings Salt and freshly ground pepper; 6 scallions, blanched, cooled and chopped; 59 milliliters spinach leaves

Fresh Herb Roasted Chicken with Burnt Orange-Black Pepper Sauce and Green Onion Puree might be a good recipe to expand your main course collection. Watching your figure? This gluten free recipe has 950 calories, 24g of protein, and 53g of fat per serving. This recipe serves 4. 1 person found this recipe to be flavorful and satisfying. Head to the store and pick up thyme, pine nuts, garlic, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes around 2 hours and 5 minutes.

Instructions

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.

Ingredients you will need

Salt And Pepper