Ingredients Jump to Instructions ↓

  1. 12 fresh sage leaves

  2. 1 bunch fresh oregano

  3. 1 bunch fresh thyme

  4. 1 bunch fresh basil

  5. 2 (2 1/2) pound chickens

  6. Olive oil

  7. 6 cups orange juice

  8. 8 cups chicken stock

  9. 1 tablespoon cold butter

  10. 1 tablespoon coarsely ground black pepper

  11. Salt

  12. 6 scallions , blanched, cooled and chopped

  13. 1/4 cup spinach leaves

  14. 1/4 grated Parmesan cheese

  15. 1 tablespoon pine nuts

  16. 4 cloves garlic , coarsely chopped

  17. 1/2 cup olive oil

  18. Salt and freshly ground pepper

  19. 6 large potatoes, peeled, boiled and mashed

Instructions Jump to Ingredients ↑

  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. Place the chickens on a rack and roast for 15 minutes. Reduce heat to 350 and continue roasting for 35 to 40 minutes. Remove from oven and let rest.

  2. Place orange juice in a medium saucepan and cook over high heat until reduced to a thick caramelized syrup. Place chicken stock in a medium saucepan and cook until reduced by 3/4. Add the stock to the orange juice and cook for 5 minutes. Whisk in butter and pepper. Season with salt to taste.

  3. 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.


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