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“Love” Potatoes with Roast Chicken

“Love” Potatoes with Roast Chicken

Ingredients for the Chicken:
  • Whole fresh chicken
  • Salt & pepper
Ingredients for the Potatoes:
  • 4-6 large potatoes
  • 1 tsp coarse salt
  • Fresh ground pepper
  • ¼ cup of olive oil
  • ½ cup of fresh chopped herbs (rosemary, oregano, parsley)
  • ½ tsp paprika
Ingredients for Alex’s Sauce:
  • 2 cups flat leaf parsley (chopped)
  • ¼ cup mint leaves (chopped)
  • 2 tbsp capers (drained and rinsed)
  • ½ small shallot, peeled and chopped roughly
  • 2 tbsp red wine vinegar
  • Zest of 1 lemon
  • 1 tsp honey
  • Kosher salt and red pepper flakes to taste


Directions for the roast chicken:


  1. Remove the spine
  1. Season
  1. Brown
  1. Roast
  1. Turn chicken upside down and remove spine with kitchen scissors
  1. Season with salt and pepper
  1. Place in heavy skillet and brown on both sides
  1. Place skillet in oven and roast at 450 until internal temp reaches 160 degrees
  1. Periodically baste with it's own juices


Directions for the potatoes:


  1. Peel potatoes
  1. Slice into rounds
  1. Using a heart shaped cookie cutter, punch out hearts
  1. Par boil in boiling salted water for 2 or 3 minutes
  1. Drain and slightly cool
  1. Toss in olive oil, herbs and seasonings
  1. Rest for 5 minutes
  1. Spread on a greased baking sheet
  1. Roast for 20 minutes until golden brown (turning potatoes with a spatula after 10 minutes)

Directions for the sauce:

Combine all ingredients in food processor until smooth.

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Click here to get your copy of Cristina Ferrare's cookbook, "Big Bowl of Love." Get additional recipes from Cristina at cristinaferrarecooks.com.


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