Roasted chicken with twice-baked potatoes recipe

0:15 Prep | 0:45 Cook | 4 Servings | Easy

by Curtis Stone

Feed your family with this delicious roast chicken served with cheesy twice-baked potatoes. Recipe created by Curtis Stone.

Ingredients

20g fresh rosemary sprigs (about 10 sprigs)
15g fresh thyme sprigs (about 30 sprigs)
1 whole extra large chicken (about 2.3kg), backbone removed, split down the centre of the breasts
2 tablespoons olive oil, divided
4 crème royale brushed potatoes (about 200g each), scrubbed, pricked with a fork
200ml crème fraîche
1 cup shredded cheddar cheese, divided
4 spring onions, thinly sliced
1/2 cup salt-reduced chicken stock

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