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Roasted chicken with twice-baked potatoes
Roasted chicken with twice-baked potatoes
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Impress your loved ones with a mouthwatering roast chicken and cheesy twice-baked potatoes, courtesy of 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
  • 36.40 gm olive oil, divided
  • 4 crème royale brushed potatoes (about 200g each), scrubbed, pricked with a fork
  • 200ml crème fraîche
  • 250.00 ml shredded cheddar cheese, divided
  • 4 spring onions, thinly sliced
  • 127.50 gm salt-reduced chicken stock
Instructions:
  • Preheat the oven to 230C (210C fan-forced) and evenly sprinkle rosemary and thyme over a sturdy baking tray with a rim.
  • Drizzle 2 teaspoons of oil over each chicken half and sprinkle with salt. Arrange the chicken, skin side up, on the baking tray. Toss the potatoes with the rest of the oil, salt, and spread them on a separate baking tray. Roast both trays for about 45 minutes until the chicken is golden and crispy. Rest the chicken on a platter and keep warm. Let the potatoes cool for 2 minutes before serving.
  • - Preheat the grill. - Halve the potatoes lengthwise and scoop out the flesh into a bowl, keeping the skins intact. - Mix in the crème fraîche and 2/3 cup of cheese, then fold in the spring onions. Season with salt and pepper. - Stuff the potato skins evenly with the mixture, pressing down gently. - Top with the remaining 1/3 cup of cheese. - Grill until cheese is golden and bubbly, about 5 minutes.
  • Place the baking tray over medium heat and add the stock. Bring to a simmer, scraping up any brown bits. Strain the pan sauce into a small bowl after removing large herb pieces.
  • Carve the chicken and pair it with the twice-baked potatoes. Drizzle any leftover juices from the rested and carved chicken into the pan sauce for an extra flavorful touch.

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