Herb Roasted Chicken With Burnt Orange Black Pepper Sauce Recipes

ORANGE HERB ROASTED CHICKEN

Orange Herb Roasted Chicken image

This whole roasted chicken turns out terrifically flavorful and tender, and the broth left in the bottom is a perfect gravy in itself!

Provided by Nellie Fiorenzi

Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes

Time 2h

Yield 6

Number Of Ingredients 10

Ingredients

1 cup chicken broth
1 (4 pound) whole chicken, rinsed and patted dry
½ cup butter, cut into 1 tablespoon sized pieces
2 navel oranges, halved
salt and pepper to taste
2 cloves garlic, minced
½ cup butter, melted
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 sprigs fresh sage

Steps:

Preheat oven to 350 degrees F (175 degrees C). Pour the chicken broth into a small roasting pan, and set aside.
Loosen the skin from the breasts and thighs of the chicken. Stuff the butter pieces evenly underneath the skin of the chicken, and place into the roasting pan. Squeeze the orange halves over the chicken, and stuff the orange halves into the chicken cavity. Tie the legs together with kitchen twine. Sprinkle the chicken with salt and pepper to taste, then rub in the minced garlic. Drizzle the melted butter all over the chicken, then lay the herb sprigs onto the breast and around the legs.
Cover the dish with aluminum foil, and bake in the preheated oven for 20 minutes. Uncover and baste the chicken with the pan juices. Continue cooking until the chicken is no longer pink, or until a meat thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), 1 to 2 hours. Baste the chicken every 10 to 15 minutes after you uncover it. Once cooked, allow the chicken to rest out of the oven for 10 minutes before slicing.

Nutrition Facts : Calories 705 calories, Carbohydrate 8.8 g, Cholesterol 263.4 mg, Fat 53.5 g, Fiber 2.5 g, Protein 46.7 g, SaturatedFat 25.8 g, Sodium 379.5 mg

HERB ROASTED CHICKEN WITH BURNT ORANGE-BLACK PEPPER SAUCE &

HERB ROASTED CHICKEN with Burnt Orange-Black Pepper Sauce & image

Make and share this HERB ROASTED CHICKEN with Burnt Orange-Black Pepper Sauce & recipe from Food.com.

Provided by Alan Leonetti

Categories Chicken

Time 2h25m

Yield 3-4 serving(s)

Number Of Ingredients 20

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)

Steps:

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.

Nutrition Facts : Calories 1229.1, Fat 62.4, SaturatedFat 15.7, Cholesterol 190.9, Sodium 725.2, Carbohydrate 104.6, Fiber 9.4, Sugar 29.3, Protein 62.6

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