This easy Rhubarb Chicken comes together with simple ingredients to create a sweet, savory, tangy main course that’s impressive enough for special occasions but simple enough for easy weeknight dinners. Seared and then baked, the chicken is golden and crisp on the outside while remaining juicy and tender in the center. Topped with a crispy rhubarb finish and bright, fresh herbs, it’s the perfect main course for spring!
Rhubarb is in its peak season from April to June. Of course, I use it to make desserts, such as my vegan berry rhubarb crumble. However, I always forget how good it is in more savory dishes like my strawberry rhubarb salad and this rhubarb chicken recipe, too.
The tangy flavor actually makes an amazing marinade, similar to the tart, tangy vibe I get with my cranberry roast chicken. And when you pair it with sweet and smoky elements, it becomes out of this world delicious, elevating any recipe.
All that to say, if you’ve got extra rhubarb and want to switch things up from the usual pie, this chicken with rhubarb is such a fun (and really delicious) way to turn the veggie into a meal.
Common Mistakes to Avoid (Read Before You Begin!)
- Skipping the sear – This builds flavor and gives you golden, crispy skin. Don’t rush it.
- Overcrowding the pan – Chicken needs space to brown. So, be sure to arrange the chicken pieces in a single layer, leaving space between each piece. If the pan is too crowded, the chicken will steam instead of sear, and you won’t get the crisp exterior.
- Not patting the chicken dry – Extra moisture prevents a good crust from forming.
- Adding the marinade too early – Always sear first, then add the marinade so it doesn’t burn.
- Pulling the chicken too early – Thighs are more forgiving and taste better closer to 170-175°F (165°F is safe, but a slightly higher internal temperature gives better texture).
- Forgetting to baste – Spooning pan juices over the chicken halfway through keeps everything flavorful and moist.
Ingredients and Notes
Please be sure to scroll down to the recipe card below for the complete ingredient list and instructions!
- Rhubarb Marinade – Combine a gluten-free smoky BBQ sauce, balsamic vinegar, olive oil, maple syrup (or honey), chopped rhubarb, garlic cloves, salt, and black pepper to create a sweet, savory, tangy marinade.
Tip: Look for a chipotle or mesquite-style barbecue sauce, like my nightshade-free barbecue sauce. Avoid sauces that are overly sweet.
- Chicken – I prefer to use bone-in, skin-on thighs for the best flavor, crispy texture, and moisture. You can also use boneless chicken thighs or bone-in or boneless chicken breasts, if preferred. Adjust the searing and abking time as needed. See the recipe card below for the complete details!
- Lemon – Lemon slices are layered over the chicken before baking, infusing it with a bright, citrusy taste and helping to tenderize the protein.
- Olive Oil – Use this to sear the chicken, locking in flavor and moisture and contributing to the crisp, golden crust. It also helps caramelize and soften the shallots and rhubarb.
- Shallots – These add a sweet, savory, garlicky flavor, infusing the rhubarb chicken with incredible depth.
Shallot Substitute: If you don’t have shallots, substitute ½ of a large red onion, yellow onion, or 1 cup of pearl onions.
- Toppings – Optional but highly recommended, crispy rhubarb and fresh herbs, like fresh tarragon or fresh thyme, create the perfect finishing touch.
Seasonal Swap: If rhubarb isn’t in season, use equal amounts of cranberries, pitted cherries (or ¼ cup tart cherry juice) to keep that sweet-tangy balance. If using sweeter fruit like cherries, reduce the maple syrup by 1-2 tablespoons, or add a splash of lemon juice or balsamic to keep the flavor bright. Tart cherry juice pairs especially well with smoky BBQ sauce.
How to Make Crispy Rhubarb Chicken with Lemon & Shallots
Marinate the chicken. Blend all the marinade ingredients, reserving about ¼ cup of chopped rhubarb, until smooth. Then, pat the chicken dry with paper towels, and season it all over with salt and pepper. Submerge the chicken in the marinade, and chill in the fridge.
Sear the chicken. Heat oil in an oven-safe, large skillet over medium-high heat. I recommend using a cast-iron pan for the best sear! Reserve the marinade, and sear the marinated chicken skin-side down until it’s golden and crispy. Then, flip, and continue to sear until the second side is golden brown. Transfer the chicken to a plate.
Tip: Toss the shallots and reserved chopped rhubarb into the hot skillet, and sauté until the shallots are lightly golden and the rhubarb begins to soften. Transfer the mixture to the plate with the chicken. This step is optional, but adds delicious caramelized flavor!
Simmer. Pour the reserved marinade into the skillet, and simmer until the liquid thickens. Make sure to scrape up the browned bits from the bottom of the pan as the marinade cooks. This is my secret for infusing the dish with flavor!
Bake. Nestle the chicken into the skillet, and top each thigh with a lemon slice. Scatter the shallots and rhubarb around the chicken, and season with salt and pepper. Then, transfer the skillet to the oven and bake.
Baste and bake again. After about 15 minutes, baste the chicken with the pan juices or any extra marinade. This prevents dryness and creates a delicious, slightly caramelized topping! Return the dish to the oven, and continue to bake until the chicken is fully cooked and reaches an internal temperature of at least 165°F.
Note: For the best texture, especially with skin-on, bone-in thighs, I aim for an internal temperature of 170-175°F for more tender, juicy meat and better rendered skin.
If the skin starts to look too dark before the thighs are cooked through, loosely cover the pan with foil for the final few minutes, or reduce the heat slightly to 350°F.
Serve. Let the chicken rest uncovered for 5 minutes. This allows the natural juices to redistribute, keeping the meat tender and juicy! Spoon the rhubarb sauce and pan juices on top, and top with crispy rhubarb and a sprinkle of fresh herbs. Enjoy warm!
Crispy Topping Option
For a crisp texture contrast, reserve 1 extra rhubarb stalk, and do not include it in the marinade. Use a vegetable peeler to create thin shavings, and toss them with olive oil, salt, and lemon garlic seasoning or lemon pepper.
Then, roast the rhubarb at 375°F for 8-10 minutes or until tender. Sprinkle the crispy rhubarb over the chicken just before serving.
How to Store
Once cool, transfer any leftover rhubarb chicken to an airtight container. It will keep fresh in the fridge for up to 4 days. Or, freeze the cooked chicken for up to 3 months.
To serve, thaw frozen chicken in the fridge overnight. Then, warm it in a skillet over medium heat or in the oven just until warm and crisp.
My Favorite Ways to Serve
I love to serve my chicken with rhubarb, topped with the roasted shallots over fluffy rice to soak up any marinade. It’s also delicious paired with gluten-free rolls, air fryer baby potatoes, or oven roasted leeks and potatoes.
Then, I add a pear goat cheese salad, air fryer asparagus, a massaged kale blueberry salad, or roasted veggies for extra nutrients.
More of Our Favorite
Gluten-Free Chicken Recipes
Crispy Rhubarb Chicken with Lemon Recipe
- Total Time: ~1 hour 50 minutes (including marinating) (~50 minutes active + cook time without marinating)
- Yield: 4 -5 1x
- Diet: Gluten Free
Description
This Crispy Rhubarb Chicken with Lemon & Shallots is an easy one-pan meal with sweet, tangy, and smoky flavor. The rhubarb marinade caramelizes as the chicken roasts, creating crispy edges and a rich savory sauce that feels a little elevated while still being completely weeknight-friendly.
Ingredients
For the Marinade:
- ¼ cup smoky BBQ sauce (look for chipotle or mesquite-style, not too sweet; gluten-free)
- 2 Tablespoons balsamic vinegar
- 2 Tablespoons olive oil
- ¼ cup maple syrup
- ⅔ cup chopped rhubarb (about 1-2 medium stalks)*
- 2 garlic cloves, minced or grated
- ½ Teaspoons kosher salt
- ½ Teaspoons black pepper
For the Chicken & Bake:
- 1 ½ pound bone-in skin on chicken thighs (about 3 large or 5 small thighs) – boneless skinless chicken thighs may also be used (see notes for cooking times)
- Kosher salt and pepper (for seasoning chicken before marinating)
- 1 lemon, thinly sliced
- Oil (for searing)
- 2 large shallots, quartered (see notes for substitutes)
Optional Toppings + Garnishes:
- Fresh thyme or tarragon
- Crispy rhubarb shavings (see notes)
Instructions
Prep notes- Set aside about ¼ cup of the chopped rhubarb before blending the marinade. This will be used for sautéing with the shallots for added texture and caramelized flavor. Then proceed to blend the remaining rhubarb into the marinade so it softens and cooks into the sauce.
- Marinate the Chicken. In a blender or small food processor, blend all marinade ingredients (except the reserved rhubarb) until mostly smooth.
- Pat chicken dry with paper towels and season lightly with salt and pepper. Place chicken in a bowl or zip-top bag, pour marinade over it, and refrigerate for at least 1 hour (or overnight for more flavor).
- Preheat the oven to 375°F. Heat an oven-safe skillet (cast iron works well) over medium-high heat with a drizzle of olive oil. Remove chicken from marinade (reserve the marinade!) and sear skin-side down first (very important!) in the skillet for 4–5 minutes until golden and crispy. Flip and sear the underside for 1–2 minutes. Transfer chicken briefly to a plate.
- Optional but encouraged: Before adding the marinade back in, toss the shallots and the reserved chopped rhubarb into the hot skillet and sauté for 3–4 minutes until the shallots are lightly golden and the rhubarb begins to soften. This step adds a slightly caramelized flavor. Then remove and add to the plate with the seared chicken.
- Pour the reserved marinade into the skillet, scraping up browned bits. Simmer for 1–2 minutes until slightly thickened.
- Nestle chicken back into the skillet. Top each thigh with a lemon slice. Scatter the sautéed shallots and rhubarb (or raw onions, if skipping the sauté step) around the chicken. Season with salt and pepper. Transfer the skillet to the oven and bake for 15 minutes. See notes for crispy rhubarb topping.
- After the first 15 minutes, remove the pan from the oven and baste the chicken with the juices in the pan or any extra marinade. Return it to the oven and continue baking for another 10–15 minutes, or until the chicken reaches an internal temperature of 165°F. For best texture, especially with skin-on, bone-in thighs, aim for 170–175°F for more tender, juicy meat and better rendered skin.
- Remove from the oven and let the chicken rest for 5 minutes (uncovered). Spoon pan juices over the top just before serving.
- Optional- Top with the crispy rhubarb and a sprinkle of fresh thyme or tarragon. Serve warm with roasted shallots.
Notes
Shallots substitute – If you don’t have shallots, ½ large red onion or yellow onion, sliced, may be used. Or 1 cup pearl onions, peeled.
Chicken Substitute (Boneless, Skinless Thighs): If using boneless, skinless chicken thighs, sear the chicken smooth-side down for 2–3 minutes until lightly golden. Flip and cook for 1 more minute. Proceed as usual—remove the chicken, reduce the marinade, then return to the skillet and bake uncovered for 20–30 minutes, or until the internal temperature reaches 165°F. Let the chicken rest for 5–10 minutes before serving or slicing.
Extra crispy topping– For a crisp texture contrast, reserve 1 extra rhubarb stalk and do not include it in the marinade. Use a vegetable peeler to create thin shavings, toss with olive oil, salt, and lemon garlic seasoning or lemon pepper, then roast at 375°F for 8–10 minutes. Add to the oven during the last 10 minutes of cook time and sprinkle over just before serving.
- Prep Time: 15 minutes
- marinating time 1 hour:
- Cook Time: 30-35 minutes
- Category: Dinner, Main
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with sauce/shallots
- Calories: 315 -320
- Sugar: 12 g
- Sodium: 420 mg
- Fat: 11 -12 g
- Saturated Fat: 2 g
- Carbohydrates: 16 -17 g
- Fiber: 1 g
- Protein: 30-35 g
- Cholesterol: 102 mg
I was intrigued by the interesting mix of ingredients, so I decided to try the recipe. My only regret is that I didn’t double it because everyone wanted seconds- even my basic meat-and-potatoes husband! Absolutely delicious! And I appreciate the nutritional info on rhubarb- I had no idea!
I’m so glad! Yes it’s a very odd combination but works so well as a chicken marinade. So happy to hear the family liked it as well.
I was intrigued by the unusual combination of ingredients in this recipe, so decided I must try it. It was absolutely delectable. My only regret is that I didn’t double the recipe, because everyone wanted seconds! Even my husband who is a basic meat and potatoes guy. 🙂
That’s always the best compliment—husband-approved! I’m so glad you gave it a try. I know the combo sounds a little unexpected, but sometimes those turn out to be the best ones, right? 😄
Delicious recipe! I love the tangy flavour. Thank you so much for sharing; it’s one of my favourite ways to use the rhubarb from my garden!
I’m so glad you enjoyed this Judy! Rhubarb is so versatile and people need to know! 😉
Made this last night. Amazing. The sauce is so flavorful and the crispy rhubarb delicious.
I’m so glad! Thanks for the feedback Carrie.
love this recipe its the best awesome but rhubarb is super sour
I was wondering if chicken breasts could be used instead of chicken thighs ???
I haven’t tried it yet, but I am sure you can! cooking times would vary.
This was EXCELLENT. Wonderful blend of sweet and tangy. I used a quartered chicken and baked for about 50 minutes in a Dutch oven. I added quartered red potatoes. The rhubarb shavings were a wonderful garnish -didn’t need tarragon/thyme (which I didn’t have). I roasted asparagus on the same baking sheet as the rhubarb. It made a delicious meal.
Oh wonderful! So glad you liked it Mary! Thanks for the feedback
OMG this was fantastic!! I’ve eaten it for 3 days now and still delicious!! What a winner for Rhubarb (which I had never cooked with BTW!)
Oh I’m so glad ginger!! It was fun to make this recipe. We love rhubarb
Hello ?, I loved your blog on the anti inflammatory meal plan intact I am making all but 2 this next week. However I have hunted everywhere for frozen rhubarb today with no luck .. is there anything else that you think would work well on this occasion to blend with sauce? Thanks again for some fab recipes very excited to try them all..
Sorry Lindsey just seen the previous comment asking the same question .. ?
No prob! Let me know if you still need suggestions. Have you tried the frozen section for rhubarb? I think green or pink lady apple would still be tasty. A little sweet/sour chicken haha
Hi!
Jus discovered you and already just made the tuna green chile casserole for my dinner tonight!
I was wondering what a good substitution for rhubarb would be for this dish in case I have trouble finding it, as it isn’t the season right now.
Thank you!
OH yay! So glad. How did it turn out?
As far as this chicken goes, hmm…. I’m thinking maybe try green apple or pink lady apple but don’t add as much maple, maybe? Let me know if you try that!
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Rhubarb is one of my family’s favorite summertime veggies and I’m so happy to find a savory recipe to use it with! This was amazing. We all loved it all the way down to the twin 4 year olds! Keep ’em coming! Thanks for the adventurous dinner!
woohoo! Let me know what you think Christina!
A great and new dish from the familiar ingredients. Most importantly, you teach very detailed and easy to understand. Thanks a lot. I will cook for my family.
This recipe right here is just a perfect example of why I adore you. You’re using seasonal produce (holla for rhubarb) in an unusual way. I love me some rhubarb pie and crisp and never would have thought to pair it with poultry and yet I know this would be amazing. My hat is off to you.
We are so behind here, I haven’t seen rhubarb any where! But this looks wonderful. Haven’t tried rhubarb in a savory dish yet, but I so want to give this a go once our markets have it.
Have you checked the freezer section? Sometimes I find it frozen there. Keep me posted!
This is sooo clever!! I’ve actually never seen a shaved rhubarb recipe and I imagine it turns out sooo nice and crispy! I need this chicken in my life, no question about it! I haven’t made anything with rhubarb this season, so I need to hop to this!
Oh i bet you will love it Julia! Keep me posted!
I would have never thought to make something so unique, but I totally agree that rhubarb has a really tangy flavor, and it would probably work really well with other tangy flavors. I love how you’re not afraid to try anything. It looks so good; I can almost smell it in my head.
send me some rhubarb! LOL!
Rhubarb has always intimidated me, but you may have just convinced me to try it with this recipe!
Let me know if you try it!!
I am so with you on the love of rhubarb! I wish the season wasn’t so short. I just made some rhubarb muffins I’ll be posting soon and have a killer strawberry rhubarb mimosa on my blog – you’ve gotta check it out! Love that you used rhubarb in a savory way here. Can’t wait to try it! What kind of balsamic dressing do you use for the marinade?
You have a rhubarb mimosa??? Omg I must check this out! Can you send me link??
Oh and for dressing I used Annie’s balsamic dressing or Brianna’s has a good creamy balsamic dressing
OMG Thank you for this recipe! I have rhubarb growing in my garden. I love it for desserts BUT I don’t always want a dessert, ya know what I mean? I’ve never really seen a recipe for a savory version. I am especially excited about the crispy rhubarb on top! Can’t wait to make this!!! 🙂
yea! mission accomplished!
What an awesome way to use rhubarb!! I’ve never had it with chicken before…definitely need to try this!
go for it! I think you’ll love it as much as we did!
I am so with you on the spelling. Frittata… how about omelet? And i it omelet or omelette? WTF.
Anyway… this looks amazing. I have never been a fan of rhubarb in dessert, but I think I’d love it in something savory. Two thumbs up.
Right? Let’s just keep spelling simple. Wine, cheese, FOOOOD.
savory for the win!
I’ve never made a recipe with rhubarb!! I wouldn’t know where to start! This sounds amazing- anything with a crisp wins me over hah!
You gotta try it Carrie!
I’ll surely agree with you on rhubarb’s (did I spell it right?) sassy factor – just like my daughter – it is lively, bold and oh so cheeky! I’ve only messed with it a couple of times and that too in sweet eats – never have I seen it like this before! You go you scrappy chef cotter!
Looking forward to seeing ya NEXT week!!! 🙂
Haha your daughter will love then! Sassy pants