Sometimes things actually do taste as good as they look. And that’s the case here. Not only does the chicken have flavor on the outside, but it has a great taste inside too. This comes from marinating it overnight in mesquite seasoning, cumin, smoked paprika, and lots of salt and pepper. But what really gives it zing is the juice of a whole lemon. I also threw the lemon halved into the marinade. Every bite has the bright and refreshing taste of lemon.
The barbeque sauce that was added at the very end of the roasting, adds a nice sweet and tangy bite. Roasting it on a bed of onions at 450 degrees didn’t hurt either!
I served it with mushroom caps stuffed with a tomato and sage compote which I roasted for 10 minutes in the oven and topped with grated parmesan cheese. Delicious!
And for dessert, I am now the master of the kitchen torch. Here we have crème brulee with a prefect burnt dark brown sugar topping. If it doesn’t crack when you plunge your spoon into it, it’s not a good crème brulee. Served here with fresh blackberries.
