Fresh Herb Roasted Chicken With Burnt Orange-Black Pepper Sauce And Green Onion Puree Recipe

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Bobby Flay on Food Network
Nutrition per serving    (USDA % daily values)
CAL
1615
FAT
245%
CHOL
100%
SOD
70%

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Ingredients for 4 servings

Olive oil

1 tablespoon cold butter

6 large potatoes, peeled, boiled and mashed

1 bunch fresh oregano

Salt and freshly ground pepper

1/4 cup spinach leaves

4 cloves garlic, coarsely chopped

12 fresh sage leaves

1 tablespoon pine nuts

1 tablespoon coarsely ground black pepper

Salt

2 (2 1/2) pound chickens

1 bunch fresh basil

6 cups orange juice

6 scallions, blanched, cooled and chopped

1 bunch fresh thyme

8 cups chicken stock

1/2 cup olive oil

1/4 grated Parmesan cheese

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