Oven Baked Chicken with Rhubarb Butter

Course Dinner
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 3 -4 servings
Author Adore Foods


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve chicken and asparagus with drizzle over some of the juices left in the pan.
  7. Enjoy!

Recipe Notes

This recipe was adapted from Bon Appetit Magazine, May 2015