There is something very right about roast chicken on a Monday night; it is comfortingly reassuring after the anti-climactic return to work following a wild weekend. It also provides ready sandwich filling for Tuesday’s lunch, or – in my case – the inspiration for Tandy’s Take 5 Tuesday Pasta dish.
Monday afternoons are hectic in this household; The Bunn’s ballet lesson is at the awkward time of 5.15 to 6.15, and – by the time we get home – everyone is starving and wants to be fed immediately. This is where a roast chicken becomes perfect, I stick it in the oven (180 degrees C) at 4.30 and let it do its thing, with a salad cooling in the fridge; ready for the table.
My crowd love lentils and could eat them with every meal. Tandy had issued a challenge for the week to make something savoury using chilli, so I made a stuffing for my bird using lentils, chopped green & red chillies, chopped onion, coriander, garlic and ginger. If you’re going to try this, don’t forget to close the flaps over the filling to make sure it doesn’t topple out during cooking.