Halogen Oven Roast Chicken and Potatoes

This halogen oven roast chicken and potatoes is exactly the kind of dinner I wanted to test in my new glass bowl air fryer. You get a whole golden roast chicken with small potatoes cooking around it, all in one go… and I love being able to actually see everything roasting through the glass.

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Check out my halogen oven roast chicken and potatoes video below and see how it turned out! If you enjoy it, like the video and subscribe to my YouTube channel for more easy air fryer and chicken recipes.

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Why I love this halogen oven roast chicken and potatoes

A whole chicken is such a good test for a halogen oven because it really shows how evenly the heat moves around the food.

I also love adding small potatoes around the chicken so they cook at the same time. It turns the whole thing into a proper roast dinner without needing a separate tray in the oven.

And because this is a glass bowl halogen oven, you can keep an eye on the chicken as it browns without opening the lid every few minutes.

Should you brine the chicken?

I usually brine mine the night before for about 12 hours.

It is completely optional, so if you are short on time, you can skip it. The chicken will still cook well in the halogen oven.

Brining just gives you a little extra insurance against the meat drying out, especially around the breast.

For the brine

• 12 2/3 cups cold water (3 liters)
• 4 tablespoons fine salt (60 grams)

Note: Keep the chicken in the refrigerator the whole time it is brining.

Halogen oven roast chicken ingredients

• 1 whole chicken, about 2 1/2 pounds (1.2 kilograms)
• 1/2 lemon
• 3 to 4 garlic cloves
• 1 small handful fresh sage
• About 1 tablespoon extra virgin olive oil

For the potatoes

• Small potatoes, enough to fit around the chicken
• A little extra virgin olive oil
• Salt or your favorite potato seasoning

Equipment

• Halogen oven air fryer
• Low cooking rack
• Container with a lid for brining
• Paper towels or kitchen towel
• Small pieces of aluminum foil
• Meat thermometer
• Tongs or another sturdy utensil for turning the chicken

How to make halogen oven roast chicken and potatoes

Step 1: Brine the chicken.
Stir 4 tablespoons of salt into 12 2/3 cups (3 liters) of cold water until dissolved. Put the chicken into a large container, pour over the brine, and make sure the chicken is covered. Put the lid on and refrigerate for about 12 hours overnight.

Step 2: Dry the chicken well.
Take the chicken out of the brine and dry it thoroughly with paper towels, especially around the breast, legs, and wings.

Top Tip: If you have time, leave the dried chicken uncovered in the refrigerator for a few extra hours. The drier the skin is before cooking, the better it browns.

Step 3: Fill the cavity.
Put half a lemon, 3 to 4 garlic cloves, and a small handful of fresh sage inside the chicken.

I keep the outside simple because the chicken has already been brined.

Step 4: Add the olive oil.
Rub about 1 tablespoon of extra virgin olive oil over the chicken, covering the breast, legs, wings, and underneath.

You only need enough to lightly coat the skin.

Step 5: Protect the wing tips and legs.
Wrap the ends of the drumsticks and the wing tips with small pieces of aluminum foil.

These thinner parts can darken faster than the rest of the chicken, so the foil helps stop them getting too brown.

Step 6: Add the chicken and potatoes.
Place the chicken on the low rack with the breast facing down.

Rub the small potatoes with a little olive oil, then season them with salt or your favorite potato seasoning. Arrange them around the chicken on the rack.

Because the potatoes are small, they cook through really nicely while the chicken is roasting.

Step 7: Roast at 400°F.
Set the halogen oven to 400°F (200°C).

For a chicken around two and a half pounds, or one point two kilograms, cook for about one hour in total.

Cook it breast-side down for the first 30 minutes.

Step 8: Turn the chicken.
After 30 minutes, carefully turn the chicken over so the breast is facing up.

Continue cooking for another 30 minutes.

This gives the breast skin time to brown during the second half of cooking.

Step 9: Check the temperature.

Before taking the chicken out, check the thickest part with a meat thermometer.

The chicken is ready when it reaches at least 165°F (74°C).

Top Tip: Start checking a few minutes before the full hour if your chicken is smaller than mine. Halogen ovens can cook a little differently from one model to another.

How long does chicken take in a halogen oven?

For the smaller chicken I use here, around two and a half pounds, about one hour works well at 400°F (200°C).

That is 30 minutes breast-side down, followed by another 30 minutes breast-side up.

A larger chicken will need longer, so always use the internal temperature as your final check rather than relying only on time.

Related Recipe: Still not sure about this halogen air fryer? Check out my air fryer chicken legs recipe here next. I cooked them in this glass bowl air fryer too, and they came out crispy on the outside, juicy in the middle, and full of flavor.

Why cook the chicken breast-side down first?

Starting breast-side down helps protect the breast meat during the first half of cooking.

Then, when you flip the chicken breast-side up, the skin gets more direct heat and has a chance to turn golden.

I really like this method because you get good browning without leaving the breast exposed to the strongest heat for the entire cooking time.

What potatoes work best?

Small potatoes are best because they can cook through in about the same time as the chicken.

If your potatoes are larger, cut them in half so they do not stay firm in the middle while the chicken is already done.

I like keeping the seasoning simple with olive oil and salt, but you can also use garlic powder, paprika, dried herbs, or your favorite roast potato seasoning.

What if the chicken browns too quickly?

If the wing tips or drumstick ends are getting dark, make sure they are still covered with foil.

If another part of the chicken starts browning too much before the center is cooked, you can cover that area lightly with another small piece of foil.

Do not cover the whole chicken unless you really need to because you still want the skin exposed so it can brown.

Serving halogen oven roast chicken and potatoes

Once the chicken is cooked, you already have most of dinner sitting right there in the bowl.

I like serving it with a simple vegetable side, salad, or some extra roasted vegetables.

And if you have enough juices underneath the rack, you can use those for gravy too… how can you not?!

Storing leftovers

• Let any leftover chicken and potatoes cool before storing them in airtight containers.
• Keep them in the refrigerator and use them within 3 to 4 days.
• You can also remove the leftover chicken from the bones and use it for sandwiches, wraps, salads, pasta, or another quick meal.

More chicken recipes

If you enjoyed this halogen oven roast chicken and potatoes, have a look at some of my other chicken recipes below too.

• Air Fryer Chicken Drumsticks – These air fryer chicken drumsticks come out juicy and tender inside with deliciously crispy skin. They make an easy dinner with very little preparation.
• How to Cook Chicken Breast in a Pan with Butter – Learn how to cook tender, juicy chicken breast in a pan with butter using a simple method that’s perfect for quick weeknight meals.
• Crispy Air Fryer Chicken Nuggets with Only 3 Ingredients! – These homemade chicken nuggets need just three simple ingredients and cook up crispy on the outside while staying juicy inside.

And if you have any questions about this halogen oven roast chicken and potatoes recipe, or about the air fryer itself, leave me a comment below or ask me in the YouTube comments. I try to reply to as many comments and questions as I can.