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

Ingredients

• 1 tablespoon butter cold
• 8 cups chicken stock see 
• 4  chickens 
• 1 bunch basil fresh
• 12  sage leaves fresh
• 1 bunch thyme leaves fresh
• 4 cloves garlic coarsely chopped
• 1 tablespoon coarsely ground pepper black
• 0.5 cup olive oil 
• 4 servings olive oil 
• 6 cups orange juice 
• 1 bunch oregano fresh
• 0.3  parmesan cheese grated
• 1 tablespoon pinenuts 
• 6 large potatoes boiled peeled mashed
• 4 servings salt 
• 4 servings salt and pepper freshly ground
• 6  scallions cooled chopped
• 0.3 cup spinach leaves 

Equipment

• food processor
• sauce pan
• oven
• whisk

Directions

1. 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.
2. Place the chickens on a rack and roast for 15 minutes. Reduce heat to 350 and continue roasting for 35 to 40 minutes.
3. Remove from oven and let rest.
4. Place orange juice in a medium saucepan and cook over high heat until reduced to a thick caramelized syrup.
5. Place chicken stock in a medium saucepan and cook until reduced by 3/
6. Add the stock to the orange juice and cook for 5 minutes.
7. Whisk in butter and pepper. Season with salt to taste.
8. Place all ingredients in a food processor and process until smooth. Fold the puree into the mashed potatoes and season with salt and pepper to taste.