roast chicken halogen oven

Roast Chicken and Potatoes in Halogen Oven

How to cook roast chicken and potatoes in a halogen oven

An oven for many in the Philippines is a luxury, they are not cheap and many houses have kitchens built-in away there is no room for an oven. I rented a condo with an oven and I only used it once as the heat from it made it unbearable to stay in the condo for a few hours.

This does not mean you can not have a roast dinner with roast potatoes. Halogen Ovens are inexpensive to buy and much cheaper than a normal oven to run, also the amount of heat they put into your house is far less than a normal oven.

When buying a Halogen Oven I would advise you to get one with an extender ring.

In the Philippines, they call Halogen Ovens “Turbo Broilers”.


One small chicken. A large chick will not fit and if you find a large chicken in the Philippines it is probably a cockerel and will not taste good.

As many potatoes as you require. I find the older looking the potatoes the better they roast. 

Cooking oil of your choice.


Peel and cut up potatoes, I find they roast better if cut on the small side. 

Put potatoes on to boil in salted water.

Put extender ring on halogen oven and place chicken on a high rack upside down, set to 200 degrees C.

Carry on boiling potatoes on full heat, test them with a fork, when you put a fork in and they almost fall to bits they are ready to start roasting.

Lift the chicken out of halogen oven and place potatoes in the bottom of the halogen oven and gently pour a little oil on them.

Many recipes for roast potatoes will tell you to cook them on a low rack, I found they lacked flavour if cooked that way.

Put chicken back in and continue cooking.

After the chicken has been cooking for 35 to 45 minutes turn it over so it is now the right way up. The reason to cook it upside down first is that the skin that is away from the lamp tends to go soft while the side facing it goes crispy. So by cooking it the correct way up last means it has a nice crispy skin on top.

At this stage, I pour off some juices that have dripped to the bottom. Don’t pour it all away as it gives the potatoes flavour.

Carry on cooking for the chicken and potatoes for another 35 to 45 minutes.

Take out the chicken, remove extender ring and pour off as much of the juice as you can.

Turn halogen oven up to full heat and carry on cooking potatoes until they are crisp on top.

Turn them over and carry on cooking until they are crisp all over.

The Result is perfect roast chicken and potatoes.

For Gravy I use McCormick Beef & Herb Gravy, or you can make your own.





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