Roast Chicken under PHP200: The Real Winner (Winner) Chicken Dinner

September 6, 2019

Under PHP200 is a series that features recipes of full meals totaling to less than PHP200 per person.

It’s easy to dismiss roast chicken as something lavish. But we’re here to prove that the classic dish can be done (tastefully, still!) on a budget. The bird is the star of this meal; it’s very easy to do—just slather on some salt, pepper, and oil, then stick it in the oven. You end up with a juicy, flavorful chicken with slightly crisp skin. That said, we can’t help but gush about the sides. It’ll surprise you just what three ingredients (mustard, red cane vinegar, and spring onions) can do to elevate simple vegetables. Pro-tip: the burnt onions and crispy potatoes are the best part. Hoard those for your plate.

The wind beneath my (chicken) wings.

It might look a bit skimpy at first glance, what it being just chicken and vegetables. But hey, you’re getting half a chicken. (Is that not enough for you?!) Plus, the baby potatoes do a great job at filling you up. This whole recipe, which makes for two, amounts to a total of PHP353.66*—coming out at only PHP176.83 per person. Make it your next fancy-ish dinner, you baller.

*Note: The amount does not include salt, pepper, and oil in the computation, as these are pantry staples.

Roast Chicken Dinner

  • Serves: 2 people
  • Active time: 30 mins
  • Total time: 1 hr
  • Difficulty: Easy


Roast Chicken Dinner

  • 1 chicken, spatchcocked
  • 3 red onions, cut into 1-inch wedges
  • 2 cups of baby potatoes, halved
  • 2 tbsp. oil
  • Salt and pepper, to taste


  • 1 tbsp. red cane vinegar
  • 1 tbsp. mustard
  • 2 tbsp. spring onions, chopped


  1. Preheat oven to 375F.
  2. In a sheet pan or tray, toss together red onions and baby potatoes in oil and season with salt and pepper.
  3. Season the chicken with salt and pepper, then place chicken over a rack and position the rack over the vegetables.
  4. Place in the oven and roast until the internal temperature of the chicken reaches 165F and the skin is golden brown, and the vegetables are cooked and beginning to char, about 45 minutes.
  5. Remove from the oven and set chicken aside to rest before cutting into halves or quarters.
  6. While chicken is resting, whisk together vinegar, mustard, and spring onions in a large bowl.
  7. Add roasted vegetables and toss until just coated.
  8. Serve chicken and vegetables on a platter.​
Jica Simpas Jica Simpas

Jica hopes that by writing about food she'll actually learn how to cook. But for now, she'll happily just eat everything—especially cookies.

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