I had not planned to cook on Tuesday night, but we found a marked down package of three bone-in chicken breasts for 99 cents a pound at the grocery this morning and could not pass it up. I looked up a recipe on Serious Eats for how to roast a chicken breast and used it. My modification was to use avocado oil in place of butter. For the spice, I used Penzey's Justice blend and seasoned liberally under the skin. I second guessed the temperature of 450 and should not have done so, as I had to increase the cooking time. One breast was larger than the rest, so we took out the two that were done, and my husband sliced them, and let the third one go another ten minutes. I had forgotten how wonderful bone-in chicken breasts can be. I had my husband save the bones, and I will use them to make broth.
To go with the chicken, I made another one of my farro stir-fries with carrots, celery, red bell pepper, sliced mushrooms, and kale from our garden. I seasoned it with thyme, sage, and dried chives. I cooked the farro in turkey/chicken broth from the freezer and put in the rest of that bag of frozen peas that were clearly old and cannot be eaten on their own. However, mixed into the stir-fry, they are not that noticeable. We should get another two nights or maybe three from the leftovers, so I should not have to cook until the weekend.
Len, your peppers look wonderful. Like Mike, I have a spouse who has a problem with green peppers, but fortunately, orange, yellow, and red are fine. Now if the pepper plants in our garden would set fruit, we can eat some from our garden, which are always better than what I can get in the store.
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