Living in Maryland affords me the luxury of four distinct seasons every year, and as one grows to a close, I long for the next. If you grew up in the Mid-Atlantic, you understand.
Brisk, icy winters spawn delicious thoughts of dewy spring mornings with bright, warm sunshine. Days where the weather is just perfect enough to leave the house’s windows open all day – and even better – all night.
Yes. The winter-to-spring transition is one of my favorite transitions.
But nothing, nothing trumps the beautiful turn of events when summer matures into fall. The mountains that flank my neighborhood flicker with hints of beautiful yellows and reds that top their tree-studded slopes. Air turns crisp as the stagnant, humid summer air is seemingly whisked away overnight.
Fall also begins a foodie’s holiday-pollooza. Cooler air allows for figurative permission when it comes to certain dishes like pies, roasts, stews and other stick-to-your-ribs meals that were put on the back burner during summer’s unrelenting 100°F days.
I love it. Only a few more weeks….
- 1 4-pound whole chicken, rinsed and patted dry (discard the giblets, or save them for gravy)
- 1 stick salted butter, room temperature
- 1 tablespoon sea salt
- 1 teaspoon coarse black pepper
- 2 tablespoons extra virgin olive oil
- 2 lemons, quartered
- 2 tablespoons of lemon zest
Refrigerate leftovers to use in a weeknight meal later in the week, and be sure to save the carcass to make overnight slow cooker chicken stock!