Roasted Chicken With Lemon-Glazed Rhubarb
- Total Time
- 1½ hours, plus marinating
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 2½teaspoons kosher salt, plus more as needed
- 1½teaspoons ground coriander
- 1teaspoon finely grated lemon zest
- ¾teaspoon finely grated fresh ginger
- ½teaspoon black pepper
- 1large garlic clove, grated or minced
- 1(3½- to 4½-pound) chicken, patted dry
- 3thyme sprigs, plus more for garnish
- 1medium red onion, halved and sliced ¼-inch thick
- Extra-virgin olive oil, for drizzling
- Kosher salt, as needed
- ½lemon
- 1pound rhubarb, sliced crosswise ½-inch thick
- ½cup granulated sugar
- 1(2-inch) piece of fresh ginger, peeled and thinly sliced
- ½teaspoon coriander seeds
- 3thyme sprigs
For the Chicken
For the Rhubarb
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
889 calories; 56 grams fat; 15 grams saturated fat; 0 grams trans fat; 26 grams monounsaturated fat; 11 grams polyunsaturated fat; 37 grams carbohydrates; 4 grams dietary fiber; 28 grams sugars; 59 grams protein; 1512 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
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.
- Step 2
Place chicken on a rimmed baking sheet, and marinate, uncovered, in the refrigerator for at least 1 hour or preferably overnight.
- Step 3
Prepare the rhubarb: Bring a small pot of salted water to a boil. Thinly slice the lemon into ⅛-inch rounds. Remove any seeds. Quarter lemon rounds into triangles. Blanch lemon pieces in boiling water for 2 minutes, then drain.
- Step 4
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.)
- Step 5
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.
- Step 6
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.
- Step 7
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.
- Step 8
Let chicken rest for 10 minutes. Carve and serve with onions, rhubarb and more thyme for garnish.
Private Notes
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Cooking Notes
Fredericktibbetts
Variations. Fresh rosemary sprigs can substitute for, or enhance, the thyme in both chicken cavity and rhubarb sauce. Part of a fennel bulb, sliced to the same thickness as the rhubarb, and roasted at the same time, will add depth. (Fennel fronds can be used as garnish.) White raisins (added at step 4) make a nice addition to the chutney. It’s a good rule to go slightly scant on the sugar before roasting rhubarb. You can always make the glaze sweeter, to your taste.
JeanR
Tasty, juicy chicken. The chutney didn't produce very much syrup (I didn't macerate for long), but was soft enough that I was able to mash some and put it on the chicken. I'd like to try this with peaches.
Peter S
I don't understand how you marinate a whole chicken in a rimmed baking pan (Step 2). A baking pan is shallow, and the bulk of the chicken would be sitting above any marinade. Can anyone advise me?
Sarah
Chicken was delicious - served to rave reviews. The rhubarb part was a disappointment, and I didn't end up serving it. The coriander seeds were entirely unpleasant to eat and the flavor overall was not good. Will try again without the seeds.
Avice
Consider this dish a home run, even with a few judicious substitutions. Used preserved lemon in the compote and lime zest in the marinade. Upped the quantity of rhubarb to 1.5 pounds because that’s what I had and three of us could well have motored through more. Also increased the quantity of onion because one can never have too much.
Chris
This was sensational!! Moist chicken and the rhubarb sauce: absolutely perfect. The only change I would make would be to increase the amount of rhubarb sauce.
Chip
Great recipe. For the rhubarb I made the glaze in a sauce pan, it was easier to control instead of using the sheet pan to reduce the liquid.
Texas
It's a dry rub. I assume the rimmed baking sheet is because you're going to cook it on that -- so you don't have to dirty another dish.
Jacqueline
Gary did you use kosher salt or fine sea salt? Makes a big difference by volume, since the kosher flakes create more empty space in your measuring spoon, if that makes sense, so less overall salt? - it's perfect as is if you use kosher flakes as it calls for IMOHO.
Marcy
Sadly my rhubarb was not big enough yet to use, so I used fresh (frozen) cranberries. Loved it! Would do it that way again, but also look forward to trying it again when the rhubarb is ready.
Bucky
This was a big hit with the family, especially my husband. I only had about 1/2 pound of rhubarb, but I wanted to make sure I had plenty of the compote. I added a sectioned orange to the compote plus 1 Tb rose wine. It was delicious. Husband needs sauces on everything because of problems with dry mouth. Said it was excellent.
Andy
Halved the sugar for the rhubarb and regretted it - way too tart. Added some sugar and cooked down further in a sauce pan which saved the day. Wasn't so keen on the rhubarb chutney with the chicken so saved the chutney in a glass. The flavour was astonishingly better the next day and was excellent on buckwheat pancakes. Will make just the chutney again for sure!
Kate T
Grab that last rhubarb in your garden before the frost really gets at it, and make this. Unexpectedly terrific. Marinate the chicken overnight. Put the onions under the bird so they don’t burn. And even though the rhubarb compote bit wasn’t much to look at - our rhubarb stays fairly green even when ripe - the mix with the chicken was delicious.
tip
Add another red onion
Tim
Really, really good. Coriander and rhubarb is an unexpected and enchanting combination. I used a full tablespoon of salt in the rub for a smaller bird and it was quite salty but I didn’t mind.
Karen
Really good. Use a lot more red onion because it really shrinks.
WallisinDC
To Peter S, from a year ago: Peter, this a dry marinade, rubbed into the chicken, so there is no liquid marinade in which the chicken soaks.
Corinne
Sooo... I'm 46 and this is the first time in my life I've roasted a whole bird that wasn't a labour-intensive Thanksgiving turkey...! (Life-changing this roast chicken business! Thx, covid lockdown, for allowing me to hone my cooking skills!). Had a few rhubarb stalks in the fridge, searched for a recipe that wasn't a dessert, and voila! So easy & DELICIOUS! I even improvised by tossing in some potatoes, and shoving a fork-pierced lemon up the bird's cavity. Very pleased with myself :)
Corinne
I cooked the chicken in a dutch oven in the oven. First time trying that. Worked wonderfully!
Katherine
This is the best chicken I’ve ever made. No red onions available, so used yellow and wish I’d used a whole one. Also threw in red scallions with the onion and put them under the chicken from the beginning, which may have led to the need to roast longer than called for. The chutney was insanely good but is basically a pie filling, so we have plenty left over to eat with yogurt or ice cream.
Kathy R.
Absolutely Delicious! However, next time I will make more rhubarb sauce.
Lisa in LA
I made this with boneless, skinless chicken breasts - rubbed the "marinade" on the breasts and let them sit in a plastic bag all day until it was time to cook them. Because the breasts don't take that long to cook, I roasted the rhubarb ahead of time. My husband loved this one!
Hel
Love the ginger and rhubarb mixture. Made this a couple times and my onions never got crispy. I just mixed them with the rhubarb for serving. It would be fine to cut the sugar in the rhubarb by half.
Robi McClure
Made this for my sister's birthday dinner and it was amazing! I followed the recipe exactly, but it seems my results were different than some other reviewers. There was plenty of syrup for basting half way through baking, the chicken was golden and delicious, and the rhubarb chutney was enjoyed by everyone. I'm going to have some of the leftover rhubarb with yogurt this morning. Love this recipe!
CHRSF
The rhubarb chutney (fantastic) & roasted onions make this dish. I found the "rub" was clumpy and didn't adhere well to the chicken, and wonder if there's a way to get it to spread smoothly. That said, we very much enjoyed this preparation.
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