ROASTED CHICKEN WITH LEMON-GLAZED RHUBARB
A tangy rhubarb-lemon glaze gives roasted chicken a touch of sweetness and a deeply golden, crunchy skin. The rhubarb, which is cooked in the oven along with the chicken (but in a separate pan), becomes syrupy and soft, scented with thyme, coriander and fresh ginger. Some of the rhubarb mixture is brushed over the bird to help bronze its skin, while the rest makes a chutney-like condiment to serve alongside. If you have thin-skinned, mildly sweet Meyer lemons, you can skip the blanching in Step 3 and add the slices straight from the rhubarb pan. Regular lemons, especially those with a lot of the bitter white pith, really benefit from a brief blanch. This dish is wonderful over polenta or rice, which can absorb both chicken and rhubarb juices. Add a simple green salad (spinach is especially nice here), and dinner is done.
Provided by Melissa Clark
Categories dinner, poultry, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a small bowl, combine salt, ground coriander, lemon zest, ginger, pepper and garlic. Rub it all over chicken, including inside the cavity and under the skin. Stuff thyme sprigs into cavity.
- Place chicken on a rimmed baking sheet, and marinate, uncovered, in the refrigerator for at least 1 hour or preferably overnight.
- Prepare the rhubarb: Bring a small pot of salted water to a boil. Thinly slice the lemon into 1/8-inch rounds. Remove any seeds. Quarter lemon rounds into triangles. Blanch lemon pieces in boiling water for 2 minutes, then drain.
- In a 9-by-9-inch baking dish or a pie pan, toss together blanched lemons, rhubarb, sugar, ginger, coriander seeds, a pinch of salt and thyme sprigs. Let fruit macerate at room temperature for 30 minutes to 1 hour. (You can do this while the chicken is marinating.)
- When ready to roast, arrange an oven rack in the center of oven and another one below. Heat oven to 425 degrees. Toss onions in medium mixing bowl with a drizzle of olive oil and a pinch of salt, and set aside.
- Generously drizzle olive oil over chicken. Roast chicken on the center rack and rhubarb below for 20 to 25 minutes, until rhubarb is glazed and syrupy.
- Remove rhubarb and lower oven temperature to 400 degrees. Brush or spoon some of the rhubarb syrup all over chicken. Scatter red onion pieces around chicken on baking sheet, then continue to roast until skin is golden and cooked through and onions are browned, about 25 to 35 minutes longer.
- Let chicken rest for 10 minutes. Carve and serve with onions, rhubarb and more thyme for garnish.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Branden Licardie
[email protected]Great flavors in this dish. The chicken and rhubarb complemented each other perfectly. The glaze was also delicious. I would highly recommend this recipe!
Tom McInnes
[email protected]I'm not usually a fan of rhubarb, but this dish was a game-changer. The glaze was tangy and sweet, and the chicken was cooked to perfection. I'll definitely be making this again!
boitumelo leeuw
[email protected]This dish was amazing! The chicken was juicy and tender, and the rhubarb glaze was perfectly balanced between sweet and tart. I will definitely be making this again for my family and friends.
Armstrong Juliet
[email protected]Overall, this was a good recipe. The chicken was cooked perfectly and the glaze was tasty. However, I found the rhubarb to be a bit too tart for my taste. Next time, I would try using a different fruit, such as peaches or apples.
Naji Haddad
[email protected]This recipe was easy to follow and the results were delicious. The chicken was moist and flavorful, and the rhubarb glaze was the perfect complement. I would highly recommend this recipe to anyone looking for a unique and tasty way to cook chicken.
Zeeshan Jutt
[email protected]This dish was a hit with my family! The chicken was tender and juicy, and the glaze was flavorful and tangy. The rhubarb added a nice touch of sweetness and acidity. I will definitely be making this again.
Mirza Siraj
[email protected]I love the combination of chicken and rhubarb in this dish. The glaze is also very tasty. I would recommend reducing the amount of sugar in the glaze by half, as I found it to be a bit too sweet for my taste.
Pjeter Ndreca
[email protected]Easy to follow recipe with great results. The chicken was moist and flavorful, and the glaze was delicious. The rhubarb added a nice touch of tartness. Will definitely make this again!
Vicky Nice
[email protected]Not a fan of rhubarb, but this dish was surprisingly good! The glaze was tangy and sweet, and the chicken was cooked to perfection. I'll definitely be making this again, but maybe with a different fruit next time.
Powhiri Kingi
[email protected]I've never cooked with rhubarb before, but this recipe made it easy and delicious. The chicken was juicy and flavorful, and the glaze was the perfect balance of sweet and tart. Highly recommend!
Hanan Nasir
[email protected]This chicken and rhubarb dish was a delightful surprise! The tangy glaze complemented the tender chicken perfectly, and the rhubarb added a unique and flavorful twist. I will definitely be making this again!