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
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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.
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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.
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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.
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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.
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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.
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Serve chicken and asparagus with drizzle over some of the juices left in the pan.
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Enjoy!
This recipe was adapted from Bon Appetit Magazine, May 2015
ramblingtart says
July 4, 2015 at 2:38 amOhhh, this is delightful! What an inspiring thing to do with rhubarb. 🙂
SugarSpunRun says
July 4, 2015 at 10:36 pmOh my, I love the idea of rhubarb butter! So creative, and it sounds amazing!
Fareeha - faskitchen says
July 5, 2015 at 3:59 amlooks delicious and yummy
My Kitchen Stories says
July 5, 2015 at 8:30 amI never thought of this combination but you are right it’s great. I’ll have to give it a try
Lokness says
July 9, 2015 at 5:56 pmWow… Rhubarb butter with chicken! I can imagine that tart rhubarb and savory chicken together. Sounds very good! I will have to give this a try. Please let me find some rhubarb! Finger crossing!
Sammi W says
July 9, 2015 at 8:46 pmWhat a gorgeous combination, will be sure to try it out! 🙂
Molly ~ easycookingwithmolly says
July 10, 2015 at 2:19 amThats a great combination, looks divine.
KC the Kitchen Chopper says
July 10, 2015 at 11:07 amI’ve never cooked with Rhubarb. Sounds like I need to give it a go! Thanks so much!
rhanawalt says
July 10, 2015 at 7:24 pmWhat a beautifully cooked chicken and I love how your tied the recipe together by using the rhubarb butter on the asparagus too!
Katalina @ Peas & Peonies says
July 10, 2015 at 10:49 pmthe perfect weeknight dinner, healthy, delicious and so flavorful.
Sara | Belly Rumbles (@bellyrumbles) says
July 11, 2015 at 3:35 amYou perked my interest with the rhubarb butter, what a fantastic idea, love it!
Paul says
July 11, 2015 at 3:51 amThis looks delicious. Would never have thought of making a rhubarb butter. Definitely going to have to try this
Dini @ The Flavor Bender says
July 12, 2015 at 1:12 pmThis sounds delicious Oana! Rhubarb Butter is such a genius creation! I am definitely going to be giving this a go!
swayam says
July 13, 2015 at 2:53 amSuch a brilliant post!! Awesome use of rhubarb and the chicken looks so so good!
Matt @ Plating Pixels says
July 13, 2015 at 4:49 pmI’ve only thought of rhubarb for sweet ingredients. My mom used to cook it down with sugar for a pie filling. Now I want to try it this way!
Heather says
July 15, 2015 at 8:29 pmWhat a great use for rhubarb! I don’t think I have had it any way other than in sweet baked goods. This would be wonderful to use at Thanksgiving too … Thanks for a great recipe.. I can’t wait to try it!!
Becky Winkler (A Calculated Whisk) says
July 18, 2015 at 10:33 amWhat a cool idea! I’ve still never cooked with rhubarb. This looks so good I might have to try it!