Roasting lemon slices

My latest love is roasting lemon slices in a little evoo until the juices caramelize and the edges brown. I put these in a jambalaya I made last week....heaven.

Even if used as a garnish they are so pretty.

Well Done. they look delicious!

[Robin Garr]

Sounds interesting, Karen, but does the caramelization make them enough sweeter to balance the acidity? I just don't think I'd enjoy biting into a wedge of raw lemon, unless maybe a Meyer lemon.

[Jenise]

Not Karen, but yes it does. And it tames the bitterness; the caramel flavor is just fantastic. I'm a fan, too!

Now, they look delightful. I can just picture some of these heaped onto a crispy-roasted chicken breast - perhaps some rosemary and garlic flavours in the chicken, too. Must try this very soon.

How about orange slices? Do you give them the treatment too?

Sounds interesting, Karen, but does the caramelization make them enough sweeter to balance the acidity? I just don't think I'd enjoy biting into a wedge of raw lemon, unless maybe a Meyer lemon.

Actually the lemon is no longer raw Robin. While cooking they release their juices and it take a few minutes for the juice to cook down. What you are left with it what you see in the picture, caramelized yummyness. Ina Garten has a Tuscan Roasted chicken that is spatchcocked. I think she calls for grilling it but we roast it and it has whole lemon halves roasted along side the chicken. I love, love that recipe, you can squeeze the juice over the checken when served but I just love sucking it out, when it is just the two of us, of course. If company is present, I am more ladylike!