savory chicken and rhubarb

We look forward to the appearance of rhubarb every spring. This beautiful pink vegetable (yes, it’s technically a vegetable) is so tart that it’s usually paired with sugar to to tame its tangy bite. For this reason, it’s often the star of sweet desserts like strawberry rhubarb pie, or preserves like rhubarb jam (we love this recipe). If you don’t have a sweet tooth, consider trying a savory rhubarb recipe this year.

Our recipe for combines the tangy brightness of rhubarb with the satisfying richness of baked skin-on chicken.


Savory rhubarb recipe: Baked chicken with rhubarb and fennel

For the chicken:

  • 1 Tablespoon kosher salt, plus more
  • 1 ½ teaspoons ground coriander
  • Finely grated zest of 1 lemon
  • 1 teaspoon finely grated fresh ginger
  • ½ teaspoon black pepper
  • 2 garlic cloves, grated
  • 1 (4 to 4 1/2-pound) chicken, patted dry
  • 4 thyme sprigs
  • 1 medium yellow onion, thinly sliced
  • 1 small head fennel, cored and thinly sliced
  •  Extra-virgin olive oil, for drizzling

For the rhubarb:

  • Kosher salt, as needed
  • 1 small lemon
  • 1 pound rhubarb, 1/2” thick slices
  • ½ cup granulated sugar
  • 1 (2-inch) piece of fresh ginger, peeled and thinly sliced
  • 1 teaspoon coriander seeds
  • 2 thyme sprigs

1. In a small bowl, combine salt, coriander, lemon zest, ginger, pepper and garlic paste. Rub it all over the chicken, including inside the cavity and under the skin. Stuff thyme sprigs into the cavity.

2. Place chicken on a baking sheet or in a shallow baking dish, and marinate, uncovered, in the refrigerator for at least 1 hour or up to overnight.

3. For the rhubarb: Bring a small pot of salted water to a boil. Thinly slice the lemon into rounds. Remove any seeds. Quarter lemon rounds into triangles. Blanch lemon pieces in boiling water for 1-2 minutes, then drain.

4. In a 8×8” baking dish or a pie pan, toss together blanched lemons, rhubarb, sugar, ginger, coriander seeds, a pinch of salt and thyme sprigs. Let macerate at room temperature for 30 minutes or up to 1 hour.

5. Arrange an oven rack in the center of the oven and another one below. Heat oven to 425°F. Toss onions and fennel in a medium mixing bowl with a drizzle of olive oil and a pinch of salt, and set aside.

6. Drizzle olive oil all over the chicken. Roast chicken on the center rack and rhubarb below for 23-25 minutes, or until rhubarb is glazed and syrupy.

7. Remove rhubarb and lower oven temperature to 400°F. Spoon some of the rhubarb syrup all over the chicken. Scatter the onion and fennel pieces around chicken on a baking sheet, then continue to roast until skin is golden and cooked through and onions are browned, about 20-25 minutes longer.

8. Let chicken rest for 10 minutes before carving. Serve with onions, fennel, rhubarb and more thyme sprigs for garnish.

Still hungry? Find more recipes like this in the Blue Apron cookbook.