I have a large microwave, so I used to stick a chicken in a large earthenware pot with lid - the turnip shaped ones, cook it for half an hour, leave for half an hour then put in the pots of veges and cook for another ten minutes.

I would usually pour off the juices from the chicken when I put in the veges so I could make gravy in a pan.

I use a halogen oven these days, and put any dense veges in the bottom of the oven and do the more delicate ones on the ordinary cooker, as the microwave has been relegated to the conservatory, but it still gets used a couple of times a week. It would get more use if it was in a more convenient spot.

I don't eat potatoes so I can't advise on their cooking, but I would not be without a microwave. Even if it was just for the speed of cooking a Christmas pudding - something like 5 minutes rather than 5 hours of steaming - no contest.