Sheet-Pan Chicken With Rhubarb and Red Onion
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:3 to 4 servings
- 1¾pounds bone-in, skin-on chicken thighs and drumsticks (see Tip)
- 1teaspoon ground coriander
- 1teaspoon kosher salt (such as Diamond Crystal), plus more as needed
- ¼teaspoon freshly ground black pepper, plus more as needed
- 1large red onion, cut into ½-inch-thick wedges
- 5thyme sprigs
- 3tablespoons extra-virgin olive oil, plus more as needed
- 8ounces rhubarb stalks, sliced into ½-inch pieces (about 2 cups)
- 3tablespoons honey, plus more to taste
- ½cup cilantro or mint leaves and tender stems, torn
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
494 calories; 29 grams fat; 6 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 5 grams polyunsaturated fat; 21 grams carbohydrates; 3 grams dietary fiber; 15 grams sugars; 38 grams protein; 690 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.
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- Step 1
Heat oven to 425 degrees and line sheet pan with parchment paper. Pat chicken dry with paper towels and season all over with coriander, 1 teaspoon salt and ¼ teaspoon pepper.
- Step 2
Place onion wedges on the prepared sheet pan and lightly season with more salt and pepper. Add chicken and thyme sprigs to the pan and drizzle 3 tablespoons oil over everything. Toss until well coated, then spread chicken and onions in a single layer. Roast for 10 minutes.
- Step 3
While the chicken is in the oven, combine rhubarb and 3 tablespoons honey in a medium bowl. Lightly drizzle with oil, add a pinch of salt and pepper, and toss until rhubarb is well coated.
- Step 4
Remove chicken from oven and carefully spoon rhubarb onto the hot pan around the onions and chicken. Continue roasting until the chicken is cooked through, and the rhubarb and onion are tender and caramelized, 25 to 35 minutes longer, tossing the rhubarb and onions (not the chicken) once about halfway through.
- Step 5
Stir the rhubarb and onions very well, making sure to incorporate all the browned bits and chicken juices from the bottom of the pan (this is the tastiest part). Then sample a piece of rhubarb. If it’s very tart, drizzle with a little more honey, tossing well. Serve chicken with rhubarb-onion mixture garnished with herbs.
Tip
- You can substitute bone-in, skin on-breasts for the thighs and drumsticks. Just start checking 10 minutes earlier since white meat takes less time to cook than dark meat.
Private Notes
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Cooking Notes
Charles Michener
Tossing vegetables in a sheet pan without tossing the chicken is next to impossible. Best to remove the chicken pieces to a bowl half way through, toss the rhubarb and onion, then return the chicken to the pan and resume roasting. Drizzling honey can be difficult. To make it easier, microwave it first for 15-30 secs.
Rhubarb
FYI . . . 2 stalks of rhubarb = 1 1/2 cups, 1/2" dice. To make this, you'll need 2-3 stalks. Tossing vegs is not difficult if you put the chicken at one end of the sheet pan and the veg on the other.
Libby Benedict
Recipe is great as written but def increase the rhubarb (and subsequently, the honey) because it’s sooo sweet/tart/delicious and pretty. Don’t skimp on the onion, either. Served with couscous. Family loved it.
Eugenia H
Without parchment the juices will burn & stick to the bottom of the sheet pan, resulting in less juice & more cleanup!
Lori
Oh my goodness was this delicious and very easy! I followed the recipe as written with the addition of a few minutes of convection heat at the end to crisp the chicken skin even more. I didn't need to toss the onions and rhubarb at all. They just got soft and delicious by themselves. I only tossed at the end when I took it out of the oven. As others have written the onion/rhubarb "jam" is wonderful and next time I will definitely make more of that. We all inhaled this recipe!
Heet Pan Chicken & Rhubarb
Good recipe
JHN
Frozen rhubarb did work out great. Tasteeeee!!! Just make sure to unthaw in warm to hot water, drain, and gently squeeze a bit of excess moisture, but don’t over do it!
Clancy
Red onions and shallots cook up more firmly than sweet onions when making this dish. (Used all three.) And since the rhubarb ends up quite soft the textural contrast is welcome.
CT Cook
Drizzling honey is fairly easy if you use non stick cooking spray on the spoon or measuring cup beforehand. I like the idea of serving with couscous. Can’t wait to try this!
Karyn in Berkeley
Low effort - HIGH reward recipe! Extra Rhubarb! ( and honey) Because I had ...Potatoes, red onion and fennel on another sheet pan. 15 mins more cooking time for that sheet pan. Boneless thighs and red onion on one end of sheet pan... added rhubarb at correct timing other end. Easy Peasy. Did I mention HIGH reward??
Karyn in Berkeley
I used parchment and was able to pour off juices... Parchment on sheet pans is a new trick for me... my husband does the dishes... I think he likes the new trick!!
gerry in Oregon
What a great meld of flavors! Laid chicken on pan. Filtered spices on top. Positioned onions around and between. Fresh thyme over the top. Baked. Picked rhubarb, cleaned & chopped it. Mixed rhubarb with honey & spices. Added to pan, baked. Put fresh mint over the top before serving. Awesome! Picked fresh greens from the garden for a salad. YUM!
MollyT
I used a large skillet instead of a sheetpan in order to better capture the juices. I agree with another commenter--needs more rhubarb!
Ana M
Absolutely delicious just as is! And I don’t like rhubarb!
Maria
This recipe was absolutely delicious! I followed the recipe exactly. I had one pound of rhubarb from my CSA and could have used it all. I served the chicken on mixed grains which soaked up the sauce it made. I posted on Instagram and got rave reviews on my plating. Make this recipe!
Jane T
Three T honey was too much. Also, next time I’ll use parchment paper on sheet pan. The clean up was a nightmare.
khungui
The best part of this recipe is the cauliflower that we cooked as a side dish. Really, rhubarb and chicken don’t mix.
Nancy C
This was delicious. The skin on the chicken got wonderfully crispy while the rhubarb and onion made a lovely, mushy tart sauce with just a hint of sweetness (I used a bit less honey than called for). I will make this again. And again. Maybe even for company.
Trish
This was delicious and very easy! I made it as written but substituted rosemary for the thyme because it’s what we had. I didn’t bother with the fresh cilantro. The rhubarb and onion were magical together and the honey sweetened it just enough. Next time I might try boneless chicken.
sarah
Very good. Added garlic. Took skin off chicken.
Luella
I would give this like fifty stars if I could. Love this dish every time I make it or a variant. Excellent with crusty bread or couscous to mop up the sauce. Shallots sub beautifully for the red onion. Tonight I didn’t have thyme so I used some zaatar and had it with potatoes - still great!
AF
Made for 2 but with all the rhubarb and onion. Thawed frozen rhubarb briefly in warm water and squeezed out excess liquid as recommended by others. We don't have a microwave, but I was able to effectively liquidify the honey by sitting it in hot water. Otherwise, followed recipe as written. One note to really kick it over the top would be a few roasted potatoes alongside to soak up more goody. Delicious!
Ululani
For me this was 4 thighs so adding a few drums, as pictured would require more coriander etc. I added to the sheet pan, when it first went in, a handful or two of grapes and a bulb of fennel, sliced, and both were great in the mix. Highly recommend the recipe as-is or with some additions!
LazySusanKitchen
Delicious! Made mostly as directed, with boneless skin-on chicken thighs .. you get crispy skin and no bones. Rhubarb red onion combo was lovely, and served with roasted asparagus it was a beautiful pink and green spring meal.
LIz
Made this with extra rhubarb and extra onion and it was delicious. Did not use parchment paper, but because of the extra rhubarb, the dish produced a wonderful sauce, and nothing stuck to the pan. For tonight’s dinner which generously served four people, I used 2 1/2 pounds of chicken thighs (eight pieces) about 20 ounces of rhubarb and 1 1/2 red onions. Increased spices and salt in proportion with the increased chicken and used some extra thyme. The rhubarb and thyme were from our garden!
D
Great but the ratio of chicken to vegetables is way off. It should be at least double the red onion and rhubarb to this amount of chicken, if not triple It also came out a little sweet and was improved by some lemon juice
Linda
This was yummy, but the onions didn't caramelize and the rhubarb was mushy. It was delicious, though.
Claire
Works just as well with frozen rhubarb, although I pre-squeezed a little juice out once thawed before adding to the pan. As others have said, double the rhubarb, honey, and onions (shallots in my case) as you will want more as toppings. Delicious over rice
Robin Love
Brilliant, and huge success with my mates at dinner. Couldn't find skin on thighs, but basting with olive oil solved the problem. Served it with couscous seasoned with preserved lemon.
anne
was well received by my guests! i accidentally left it in a few minutes too long, but the red onions caramelized beautifully.
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