Tea Roasted Chicken

Food shouldn't be mechanical, right? Once in a while, I feel deeply ashamed of my cookbook-reading, recipe- following, inorganic ways, and resolve to become a little more thoughtful about why this thing tastes this way while that thing tastes that way. From time to time, the fruits of these experiments actually taste good.

Chicken thighs marinated in steeped Earl Grey and rosemary, brushed with raspberry preserves, rolled in breadcrumbs and more tea leaves, and roasted in a hot hot hot oven, are delicious. The floral notes and tannic undercurrent are a good match for rich, dark meat.

Plated with roasted cauliflower tossed with puy lentils, and some lemony wilted spinach (because I can't bear a totally brown plate).