Judge Halogen Oven Recipe Book

Halogen Oven

Recipe Book

Roast Chicken

1 Large chicken approx 2.4kg

2 tsp of sea salt

1 tsp black pepper

1 tsp mixed herbs

2 tbsp olive oil

Wash the bird and pat dry with kitchen 1
towel, remove the halogen heater lid and
place the chicken directly onto the lower
rack.

In a small bowl, mix the olive oil, salt, 2
pepper and herbs and using a pastry
brush, brush this mixture all over the bird.

Replace the halogen lid, set the 3
timer button to 60 minutes and the
temperature to 190ºC and roast until
golden brown. Test the chicken at the
end of the cooking time by using a
skewer into the leg of the chicken to
ensure that the juices run clear.
If they are slightly pink, cook for
another 10 minutes.

Use the cooking juices from the chicken 4
to make delicious gravy.

Halogen Oven Recipe BookPage 2

Roasted Vegetables

Serves 2

4 small new potatoes, skins scrubbed but
unpeeled

1 red, 1 green, 1 yellow, 1 orange pepper,
deseeded and thickly sliced

2 white onions, quartered

10 cloves of garlic left whole with skins still on

12 cherry tomatoes on the vine

3 large chestnut mushrooms, quartered

1 courgette, sliced at an angle

1 tsp of mixed herbs

2 tbsp olive oil

Sea Salt

Black Pepper to taste

Place all the ingredients into a large 1
round deep roasting dish, tossed with the
olive oil, season to taste and sprinkle over
the mixed herbs.

Place in the halogen oven on the lower 2
rack, set the timer to 35 mins and the
temperature knob to 210ºC.

Page 3 Halogen Oven Recipe Book