I was cooped up in the office all day yesterday, but from the windows on the 52nd floor of my building it sure looked like a great spring day outside. Since we didn’t have anything planned for dinner, Mike and I tossed a few ideas back and forth over email, and when I suggested chicken with a Mediterranean spin, he offered to break out the grill for the first time this season. Unfortunately, at some point during my commute home, the sky clouded over and a cold mist began to fall, and there went our plans for grilling.
I decided to roast the bird instead, after marinating the pieces in a mixture of fresh lemon juice, olive oil, lots of garlic, kosher salt and ground cumin. We snacked on hummus, marinated goat cheese and warm wedges of pita while the chicken cooked, and when it was ready I squeezed a bit more lemon juice on top and served it with a sauce of Greek yogurt, lemon and fresh dill, with marinated artichokes and garlicky olives on the side. The evening may have turned damp and grey, but our dinner was warm and bright, a reminder that sunnier days are just ahead.