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Quick-Cook Camper Roast for Two

There isn't much more comforting than a proper roast chicken dinner with all the trimmings, especially if the weather isn't on your side, but cooking one up when camping does seem a bit too hopeful. And even if you have a big spacious motor home, sometimes cooking a whole chicken is far too much food for just 2 people, it uses a lot of  precious gas, and not to mention takes a long old time of kitchen labouring. Lets not forget that more time cooking means less on the beach and that just won't do!

This recipe takes just under an hour as opposed to the 2+ hours for doing a whole bird or large joint of meat. There's no real magic involved, since the trick in speeding up any cooking time is really just to make its elements smaller, so with a couple of tasty chicken or turkey legs and some stuffing balls you can have your tasty classic Sunday roast fast!

Buy a Halogen Oven on Amazon now!Buy a Halogen Oven on Amazon now!


Cheeky Cheat! If you’re staying on a camp site with electric hook-up it makes sense to use an electric appliance rather than your gas ones wherever you can. We have a great little electric hob plate that we love to use to save our limited gas supply. It’s very slim so hardly takes up any cupboard space when not in use. In fact, if you spend a lot of time on hook-up a halogen oven would soon pay its way in gas savings as well. 



2x large potatoes

2x chicken/turkey/duck legs, or 4x bone-in chicken thighs

50g dried stuffing mix

Oil for roasting (coconut, vegetable, chicken/goose fat)

Salt & Pepper

Crushed garlic cloves (or a sprinkle of dried)

+ gravy and your choice of vegetables



1. Peel and chop potatoes into chunks. How big is up to you; small chunks cook faster and will be crispier, larger chunks will take longer to cook but will remain fluffier in the middle if that's your preference.

2. Boil the potatoes in water with a pinch of salt until just tender. Meanwhile preheat your oven and the roasting tray to a moderately high temperature with a light coating of oil, season the meat with the salt and pepper and begin roasting whilst the potatoes boil. Giving the meat a head start means that you avoid the tragic raw-chicken-and-overcooked-potatoes scenario, you can always remove the meat early and keep warm if it cooks faster than expected...

3. Drain the cooking water from the potatoes and allow them to sit in the pan for a further minute. If you think they'll stand up to it, hold the lid on tightly and give the pan a quick shake - this helps to break up the outer layer slightly which will result a crispier skins!

4. Add the potatoes and the crushed garlic cloves to the hot roasting tray, beware of the oil spitting as the residual water comes into contact with it. Spray or drizzle the tops of the potatoes with a light coating of oil and return to the oven  - I really don't know what I'd do without my nifty oil sprayer! Roast until golden brown and crispy (approx. 30-40 mins), turning halfway (in our little gas oven I also find I need to rotate the tray itself at some point for more even cooking).

5. Meanwhile add a couple of tablespoons of hot water to the stuffing mix in a bowl or mug, a little at a time, and stir with a fork allowing it to absorb the water until a 'rollable' consistency. Roll the stuffing between your palms into balls and set aside.

6. Add the stuffing balls at around halfway through the roasting time, lightly coating in the oil from the tray.

7. Whilst everything is finishing up in the oven, prepare your chosen vegetables and make up some gravy (I like to do it the old fashioned way but instant granules will do). To check if your meat is cooked, poke the thickest part with a skewer - if the juices run clear then it's done.

8. Enjoy the comforts of home, best paired with a great view...


Extra! To give it a festive twist or for the simple pleasure of more trimmings throw in a couple of chipolata sausages or pigs-in-blankets for the last 20 mins of cooking time...


We'd love to hear how you've enjoyed our recipes, post your pictures and leave us a comment below!

You might also like: 

Chestnut & Sausage-meat Stuffing


Herb Potatoes


Sarah is an artist and writer with a lifetime interest in camping and survival techniques.

Living the #vanlife since before it was a hashtag and touring on two wheels with her husband Ryan, they have a wealth of camping and motorcycling knowledge to share, and know a thing or two about packing light! read more

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