September is a warm time, if not the warmest time of year in the Willamette Valley. This morning I stared at the 10 day forecast with dismay, but I know the rain will fall soon. When I did a quick read through of blog posts this evening I saw no fewer than three 'fall is coming' posts so I know it is almost upon us.
I love fall to pieces. It's my favorite season, which I've told you 1,000 times, I know. I hate cooking during the summer because it's hot and we don't have air conditioning and when it's hot I don't feel like eating. But then fall comes along and eating soup by a fire becomes not only appropriate but necessary (ten months of the year I am chilled to the bone) and hot chocolate in the morning starts to sound good every morning.
This year, as in somewhere around February, I tackled making a whole chicken for the first time. I'm 29. Is that shameful? I think it is. I found a fabulous easy recipe for rotisserie chicken in the slow cooker and I make it once a month, if not twice. I think I've shared the recipe here before. I'm so tired (mastitis, seriously) I'm beginning to think I've already written this post, but I don't think that's the case ...
So that's recipe number one. It is so easy. Go try it. And when you have that one tackled take on this next one. I found this recipe in the Bon Appetit Cookbook by Barbara Fairchild. Somewhere in the last year I became someone who flips through recipe books for fun. To think, it all started with a bit of innocent meal planning.
Parsley, sage, rosemary and thyme chicken
Preheat oven to 425 degrees.