Jamie Oliver’s ‘energy-saving’ Sunday roast rooster recipe that saves cash

Jamie Oliver, a chef acclaimed for his creativity in the kitchen, has cooked up the perfect cost-effective Sunday lunch that’s gentle on the purse strings.

Jamie, a whizz in the culinary field and dad to five kids, is embracing budget-friendly chicken thighs, exclaiming: “chicken thighs are on the cheaper side when it comes to meat, so I’m bigging them up here to create something extraordinary.”

His crafty ‘Energy Saving Chicken Roast’ isn’t just friendly for your wallet; it’s also crafted to save on those energy bills.

Jamie cleverly incorporates microwave usage to deliver an eco-friendlier feast. This dish, which Jamie playfully calls “winner, winner, chicken dinner”, leads you through a seamless process to plate up a top-notch roast dinner with all the bells and whistles – succulent chicken, crispy potatoes, plenty of veg, and a sumptuous homemade gravy in tow.

At a nifty 556 calories a serving and boasting 27 grams of protein, this wholesome meal promises to hit your dining table in a swift one hour and fifteen minutes.

To whip up Jamie’s ‘Energy Saving Chicken Dinner’ in your own kitchen, gather the following ingredients:, reports the Express.

And here’s a tip straight from Jamie: “Swap out the cranberry sauce for horseradish sauce, mint sauce or pesto – use whatever you’ve got to hand and see where you end up.”

INGREDIENTS:

• Three onions
• One rasher of smoked back bacon
• Olive oil
• Six chicken thighs, skin on, bone in
• Seven carrots
• 1.2kg potatoes
• Two teaspoons dried sage
• Two tablespoons cranberry sauce
• Three teaspoons English mustard
• Three slices of stale white bread (150g)
• One sweetheart cabbage
• One heaped tablespoon plain flour
• 480g frozen peas

METHOD:

Now, let’s get started on the method. First thing’s first, peel and thickly slice up 2 onions, and give the bacon a rough chop.

Then grab a large non-stick frying pan, add a splash of olive oil over medium heat, and toss the bacon into the fryer for a sizzling three-minute cook-up.

Add the sliced onions with a pinch of sea salt and black pepper, and cook for another 5 minutes before setting aside to cool. Meanwhile, carefully debone the thigh meat using a sharp knife, placing the bones in a roasting tray measuring 40cm x 30cm.

Speed-peel and add the carrots (saving the peelings), and peel and quarter the remaining onion. Toss the carrots, their peelings and the onions into the tray with a teaspoon of oil, ensuring the carrots and bones are on top.

Scrub the potatoes, prick them with a fork and microwave on high heat (800W) for 15 minutes, or until they start to soften. Preheat the oven to 180°C/350°F/gas 4.

Sprinkle some salt and most of the sage over the chicken, cover with greaseproof paper, then bash with a rolling pin to flatten to 1.5cm thick. Remove the paper, spread cranberry sauce over the chicken, spread a teaspoon of mustard over each slice of bread, cut in half and lay each piece over each thigh, then sprinkle over the bacon and onions.

Roll the thighs to encase the filling, secure with string or cocktail sticks and place in a second 40cm x 30cm roasting tin. Crush the potatoes gently with a masher and fit them into the spaces.

Drizzle two tablespoons of oil over them, sprinkle with the remaining sage and a pinch of salt and pepper. Roast on the oven’s middle shelf for an hour, or until the potatoes are golden and the chicken is cooked through, basting halfway.

With 40 minutes left, put the bone tray on the bottom shelf to roast simultaneously.

Meanwhile, prepare the cabbage by trimming it, halving it lengthways, and slicing each half into three wedges. These should be placed on top of the carrots and roasted for 20 minutes until they are charred.

Set aside one portion of the roasted cabbage and carrot for later use, then add the remaining carrots to the chicken tray to continue roasting. Next, boil the kettle and place the bone tray on a medium-low heat.

Mash the carrot into the juices using a potato masher, then mix in the flour. Gradually add 750ml of boiling water, stirring and scraping up any gnarly bits from the bottom.

Season to taste, then let it simmer to your preferred consistency, stirring regularly. Strain the mixture through a sieve into a jug.

When you’re nearly ready to serve, spread the frozen peas in a single layer in the frying pan, drizzle with 1 teaspoon of oil and arrange the roasted cabbage on top. Cover and place on high heat to steam for 8 minutes, or until piping hot.

Finally, remove the string from the chicken, cut each thigh into three pieces, bring everything to the table and serve.