Food

Having to pack your weekday lunches doesn’t mean you need to race to the cold cut drawer at the last minute. Consider this: Roast a chicken on Sunday (see notes below), and spend the rest of the week with an array of delicious, quick and easy chicken sandwich options to pack into your panniers. Ride off to work or school with a lunch you’ll look forward to!

The quantities in each recipe are for one sandwich, but feel free to multiply.

Roasted chicken with spicy red pepper mayo

3 tbsp mayonnaise

b/d cup shredded chicken

W cup roasted red pepper, minced

1 tsp Sriracha Thai chili sauce (or to taste, as it is spicy)

1 pinch of parsley

1 pinch of salt and pepper

Monterey Jack cheese (as needed)

Combine mayonnaise with roasted pepper, Sriracha sauce, salt, pepper and parsley. Add chicken and gently mix to combine. Pile onto some bread with the cheese for a sandwich with a kick.

Roasted chicken salad with tarragon and chives

b/d cup shredded chicken

2 tbsp mayonnaise

1 handful fresh tarragon

1 handful fresh chives

A dash of tarragon vinegar (optional, but tasty)

Pinch of salt and pepper

Combine all ingredients but the meat and mix. Gently incorporate the chicken and pile onto your favorite bread.

Roasted chicken with tomato, feta and fresh basil

b/d cup shredded chicken

Crumbled feta as needed

3 slices tomato

1 handful fresh basil (or more, if you like)

1 pinch of salt and pepper

A dash of balsamic vinegar (optional, but adds nice flavor to the feta)

Assemble the sandwich with feta and vinegar on the bottom, then basil and tomato and lastly the chicken. Season the chicken with the salt and pepper to taste.

Note: Preparing the mayonnaise ahead of time will save a lot of time in the mornings.

There are many versions of roasted chicken, but the following is a good, basic recipe.

Basic roasted chicken

1 two- or three-pound whole chicken

Salt and pepper

Preheat the oven to 450 F. Rinse the chicken in cold water and pat dry with paper towel. Season the cavity with salt and pepper, and salt the outside of the bird. Place into a deep roasting pan, with its back down. Roast, uncovered, for 50 to 60 minutes, or until the skin is golden and the meat is cooked through. Baste the bird a few times while it’s in the oven, if desired. Remove from the oven, and let rest for 15 minutes before carving.