Honestly I don’t know how this thyme is growing. I bought it early this summer, knowing that we don’t have nearly enough sun to keep herbs alive, but when I saw it, I couldn’t resist its tiny fragrant leaves and the way it ever-so-slightly creeps over the pot, and now it is reaching for the sun…and looking lovely. I will feel awful even snipping off a little for some lemon thyme chicken—but I think it is a survivor. Usually I would roast the chicken but around here it is too, too hot for the oven, so we have been hooked on Barefoot Contessa’s grilled chicken with bow tie pasta and broccoli. Simple and very good and it doesn’t use a lot of fresh thyme—just a tablespoon (although I must admit, I just take a few stems and put them in the marinade, which makes it even easier).