Robin Garr wrote:
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!