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Rhubarb is one of nature’s real gems! I love rhubarb in a dessert recipe (a pie, rhubarb bars, rhubarb gratin or in a compote) but have never used it in a savory dish. Can rhubarb be just as great in a savory dish as it is in desserts?
Oh, YES!! You have to try this juicy Oven Baked Chicken with Rhubarb Butter 🙂
I know when it comes to rhubarb, we add plenty of sugar to make it sweeter but for one time, please don’t add any and let its sour taste shine. The original recipe for Baked Oven Chicken with Rhubarb Butter, from Bon Appetit magazine (May 2015) has some honey (like 2 tablespoons!!!) in the ingredients list but I didn’t add any. I just thought, why bother adding honey to rhubarb if I wanna try it as a savory dish?! And you know what?
the sauce is AMAZING ! No need for the honey !
Thankfully, there should be still rhubarb left out there, so grab some and make one of the best oven baked chicken recipes I have ever tasted! Rhubarb goes well when it is paired with fatty meat, cutting through the richness, adding a fresh taste. Serve it with some roasted asparagus, mixed with some rhubarb butter too and here, you have an amazing dinner!
- 1 large rhubarb stalk cut into small pieces
- 1/4 cup fresh orange juice
- 1 teaspoon finely grated ginger
- 1 stick 4oz/113g butter, room temperature
- 1 large chicken patted dry
- 2 tablespoons olive oil divided
- 1 tablespoon fresh thyme leaves
- 1 bunch asparagus trimmed
- 2 lemons halved
In a small pan, bring rhubarb, orange juice and freshly grated ginger to a simmer over medium heat. Cook, stirring occasionally, until rhubarb is soft but not falling apart, about 5 minutes. Drain over a small bowl. Reserve cooking liquid and rhubarb separately; allow to cool down.
Combine rhubarb mixture left in the sieve and butter in a small bowl until smooth; season with salt and pepper. Set aside 1 tablespoon rhubarb butter for asparagus.
Preheat oven to 400°F. Place chicken, on a roast pan or large skillet. Gently slide your fingers underneath skin to loosen and rub flesh all over with remaining rhubarb butter (try not to tear skin). Drizzle chicken with 1 tablespoon oil and some of the reserved rhubarb cooking liquid, scatter thyme over, and season with salt and pepper.
Roast chicken until skin is browned and crisp and meat is cooked through (juices will run clear) for almost 50 minutes. Allow to rest for 10 minutes.
Meanwhile, line a baking tray with some baking paper. Toss asparagus in a large bowl with remaining 1 tablespoon oil and season with salt and pepper. Bake it for almost 10 minutes, turning it, until stalks are just tender. Toss asparagus with reserved rhubarb butter.
Serve chicken and asparagus with drizzle over some of the juices left in the pan.
This recipe was adapted from Bon Appetit Magazine, May 2015