No Lazy Chicken Tonight

Inspired by my trek to Penzey’s, I was writing and heard that Jim was coming home from his first day on the new job (it went well, thank you).

I had three half-chicken breasts, vastly different in size. I placed them on a half-sheet pan and sprinkled with salt and pepper and the new Penzey’s Greek Seasoning on both sides. I had limes, not lemons so did not use citrus but lemon would have been lovely.

The chicken breasts were placed in a 400 degree oven for 30 minutes then turned to 375 degrees as four red-skinned potatoes cut in wedges, seasoned with salt and pepper and oregano and tossed in Greek extra-virgin olive oil, were added to the oven in a separate pan. After ten minutes I took the potatoes out and flipped them and turned down the oven to 350 as the chicken was nearly done.

Ten minutes more for the potatoes. I took them out for another flip and moved them to the top shelf of the oven, having removed the chicken to a plate loosely covered with foil. Turned the oven back to 400 and blasted the potatoes for another ten minutes.

I bought a large, lovely ($$$) tomato at a specialty store today so cut it in wedges and placed in a bowl with salt and pepper, basil, olive oil and a splash of Balsamic vinegar.

Put it all together and keep the dog from jumping up and it was a great impromptu dinner!

Breakfast Plans:

I have some potatoes left that I can cut up and make home fries, maybe even unhealthy ones cooked in saved bacon fat! Next is an omelet with already-made duxelles and already shredded cheddar cheese. Two slices microwaved deep-smoked bacon from the butcher counter, grapefruit juice and hot herbal tea. That sounds good to me, how about you? No, I’m cooking here in the morning.