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Energy-saving chicken roast
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Total Time:
1 hour 15 minutes
Budget-friendly Sunday lunch with flavorful chicken thighs cooked efficiently using microwave and oven. Master the stages for a delicious meal while reducing energy usage.
Ingredients:
  • 3 onions
  • 1 rasher of smoked back bacon
  • 6 chicken thighs skin on, bone in
  • 7 carrots
  • 1.2 kg potatoes
  • 2 teaspoons dried sage
  • 2 tablespoons cranberry sauce
  • 3 teaspoons English mustard
  • 3 slices of stale white bread (150g)
  • 1 sweetheart cabbage
  • 480 g frozen peas
Instructions:
  • Peel and slice 2 onions and chop the bacon. Heat 1 tablespoon of olive oil in a large non-stick pan over medium heat. Add the bacon, cook for 3 minutes, then add the sliced onions, salt, and pepper. Cook for 5 minutes and set aside to cool. Remove bones from thigh meat. Place bones in a roasting tray. Peel and add carrots and quartered onion to the tray. Drizzle with 1 teaspoon of oil. Scrub and prick potatoes, then microwave for 15 minutes. Preheat the oven to 180°C/350°F/gas 4. Flatten chicken to 1.5cm thickness, spread cranberry sauce, mustard, bread, bacon, and onions on top. Roll thighs and tie with string. Place in roasting tin with mashed potatoes. Drizzle with 2 tablespoons of oil, sage, salt, and pepper. Roast for 1 hour, basting halfway. Roast bone tray for the last 40 minutes. Place cabbage wedges on carrots and roast for 20 minutes. Reserve some cabbage and carrots. Add remaining carrots to chicken tray. In the bone tray, mash carrots, add flour, boiling water, season, and simmer until thickened. Strain sauce. Steam frozen peas with oil in the pan, then top with cabbage and steam for 8 minutes. Serve sliced chicken at the table.

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