Made with a sweet and tangy marinade, this Crispy Rhubarb Lemon Chicken Bake is an easy one pan meal! Add crispy rhubarb shavings on top of this lemon chicken recipe for extra flavor and texture! Perfect to serve with your favorite sides for a nourishing meal you’ll love!
Ready for Rhubarb
You guys, I almost missed out on rhubarb’s peak season! At its best from April to June, it’s all the rage and truly delicious when it’s in season. Often categorized as a fruit, it’s pretty much perfect. In my opinion, at least. In fact, if I were a vegetable, I would want to be rhubarb! Hear me out. It’s trendy, only works 3 months out of the year, pretty in pink, sweet and savory, healthy, and sassy. Okay, I added the sassy part, but don’t you think it’s true? I can hear it saying, “Hey, I’m a pink plant stalk. I DO WONDERS with flavors! Am I sweet or sour or both? Oh I am ALL all that and a bag of chips!” Ya Rhubarb, you are that rad.
Okay, despite my weirdly prophetic obsession with this produce, I do actually have a purpose with this post. Promise! You see, this rhubarb chicken is a longtime favorite scrappy chef Cotter recipe. It’s resourceful yet daringly trendy. Or, that’s what we’re going with, mkay?
Is Rhubarb Good for You? …Spoiler Alert, It Is!
We already mentioned that this Crispy Rhubarb Lemon Chicken Bake is naturally Paleo. However, this chicken recipe involves using ALL parts of the rhubarb. Except for the leaves. Don’t eat the leaves. However, the stalk is fair game, and you definitely don’t want to miss out on all the nourishment coming from that pink stem! For instance, it’s loaded with vitamins and minerals like:
- Vitamin C
- Vitamin K
- B Vitamins
- And so much more!
Plus, it’s a great source of fiber and protein. It’s even great for digestion. Whoa! Hmm, maybe that’s why they put rhubarb in strawberry pie? You’re going to need that extra digestion boost post pie consumption, but I digress. The point is, rhubarb is something to rave about!
What You’ll Need for this Rhubarb & Lemon Chicken Recipe
Today’s lemon chicken bake recipe is all about tangy, sweet, and savory flavors. To accomplish the bold taste, this chicken bake is made with a variety of flavorful ingredients including:
- Balsamic Dressing
- BBQ Sauce
- Garlic Cloves
- Rhubarb Stalks
- Maple Syrup
- Skinless, Boneless Chicken Thighs
- Olive Oil
- Pearled Onions
Oh! Don’t forget the crispy rhubarb savings, either! Peeled and baked veggie skins make awesome snacks or toppings, but they’re also the perfect way to add both flavor and texture to chicken and rhubarb!
Basically, what I’m saying is that this is one SUPER nourishing protein packed meal ya’ll!
Let’s Shake & Chicken Bake – How to Make a Rhubarb Chicken
Now, I know what you’re thinking…um…Lindsay, a rhubarb marinade? You crazy Cotter you! I admit, I am crazy, but trust me. It works! Given that rhubarb has a sour acidic taste, it pairs perfectly with sweet tangy food. I’ll show you how below!
How to Make a Lemony Rhubarb Chicken
- Prepare the Rhubarb. Before you begin, you’ll want to clean the rhubarb and shave the stalks with a vegetable peeler. But, be sure to keep the shavings for later!
- Boil. Add the marinade and chicken thighs to a skillet with oil, and bring the marinade to a quick boil. Then, shut off the heat immediately. This helps the edges caramelize and enhances the flavor of your rhubarb chicken.
- Bake. Let the chicken thighs bake in the oven at 375° F for 20-25 minutes. In the meantime, season the rhubarb shavings you saved. Then, transfer them to the oven with the chicken for 15 minutes, tossing halfway through.
Can I make this rhubarb & lemon chicken recipe ahead of time?
Yes! Store leftover rhubarb chicken in the fridge for up to 3 days. Or, freeze it for up to 3 months.
Does this marinade work with other types of meat?
I haven’t tried it, but it should work with turkey or fish as well! Let me know if you give it a shot.
What should I serve with chicken and rhubarb?
Honestly, you can serve this chicken bake with any side dish you like best! Some of my favorites include dairy free mashed potatoes, broccolini, and air fried vegetables!
That’s it, ya’ll! If you aren’t obsessed with rhubarb like me, you will be after this Crispy Rhubarb Lemon Chicken Bake recipe! Try it out, and let me know what you think in the comments below.
Crispy Rhubarb Lemon Chicken Bake
- Total Time: 40 minutes
- Yield: 5
This Lemon Chicken Bake makes an easy one pan meal! A tangy rhubarb marinade caramelizes the chicken. Lemon and crispy Rhubarb shavings to top! Gluten free and Paleo friendly.
For the Chicken Marinade:
¼ cup creamy balsamic dressing or vinaigrette
¼ cup tangy BBQ sauce (gluten free)
2 garlic cloves
½ teaspoon salt
½ teaspoon black pepper
2 -3 rhubarb stalks, shaved/peeled (Keep the shavings for topping)
¼ cup maple syrup
1 Tablespoon lemon juice
For the Lemon Chicken bake and Crispy Rhubarb:
1 ½ pounds skinless boneless chicken thighs (about 5 small thighs)
Olive oil as needed for the skillet and to toss rhubarb shavings
Salt to taste
Pepper to taste
Optional: ¼ teaspoon lemon garlic seasoning or lemon pepper
1 cup pearled onions
Pinch of tarragon leaves or thyme to garnish
- Preheat the oven to 375°F.
- Clean the rhubarb stalks, and trim the ends.
- Using a vegetable peeler, peel the red skin of the rhubarb to create shavings. (See blog post.) Set the shavings aside.
- Place 2-3 small rhubarb stalks, BBQ sauce, balsamic dressing, maple syrup, and seasonings in a blender. Pulse until creamy.
- Clean and trim the chicken thighs. Set the chicken aside.
- Add 1 Tablespoon of olive oil to an oven-safe or cast iron skillet. (A Dutch oven can be used as well.)
- Add the marinade and chicken thighs to the skillet. Squeeze lemon juice on top.
- Bring the marinade to a quick boil. Reduce the heat or turn it off completely when the edges begin to to caramelize on the pan.
- Flip the chicken thighs over, and place lemon slices on top of each thigh.
- Add 1 cup of peeled pearled onions to the skillet. Drizzle them with olive oil, and add salt and pepper to taste.
- Transfer the skillet to the oven, and bake at 375° F for 10 minutes.
- While the chicken is baking, season the rhubarb shavings with olive oil, salt, pepper, and lemon garlic or lemon pepper, if using.
- Add the shavings to the skillet with the chicken. Bake for 15 minutes, tossing the shavings halfway through. Thinner shavings will cook faster.
- Once the chicken and rhubarb shavings are fully cooked and crispy, remove the skillet from the oven.
- Add more marinade on top of the chicken, and top each thigh with the rhubarb shavings.
- Add salt and pepper to taste, and sprinkle with fresh thyme to garnish.
- Serve with pearled onions.
Feel free to add in any other veggies while the chicken is baking, too. Just place them on another pan with olive oil. I used broccolini.
The thicker rhubarb shavings will take longer to get crispy. So, check on them after 10 minutes of baking. If the shavings are thin, they will get crispy in less than 15 minutes.
NUTRITION shown is for one chicken thigh with marinade sauce, onion, and crispy rhubarb.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: main, dinner
- Method: oven
- Cuisine: American
- Serving Size: 1 thigh
- Calories: 262
- Sugar: 11.4g
- Sodium: 453mg
- Fat: 11.2g
- Saturated Fat: 2.8g
- Carbohydrates: 17.5g
- Fiber: 0.7g
- Protein: 23.4g
- Cholesterol: 102mg
Keywords: chicken bake, paleo chicken dinner, lemon chicken, one pan meals
Next add your lemon slices to your chicken and pop it in oven for just 20 minutes. BUT WAIT!!!! Here’s the EPIC part ya’ll. Take those shavings, toss in oil, pepper, garlic, salt, and place on baking sheet in oven (with the chicken) and bake the last 10-15 minutes with the chicken. They should get crispy! I added veggies in the oven while it was all cooking too. Saving time. Per usual. Anyway, the crispy rhubarb shavings totally make the dish. You top your lemon chicken bake with them and dig it. Like whoa.. so so fun and tasty!
You see, rhubarb really is a badass. It makes a chicken bake look like a rockstar. In my honest opinion.
P.S if you are watching your diet for oxalate containing foods, then cooking rhubarb may reduce its oxalate content. Sorry, nerdy nutrition note. Had to.
p.p.s why is so hard to spell Rhubarb? That and frittata. Gah.. I always mess up. Thank goodness for spell check!
Favorite rhubarb recipe? Ever baked it with chicken? Do share!
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
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.
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!
Wow – what an informative blog site – i need to spend more time here and intend to do so
Cruz N. Perez
Wow! This can be one particular of the most useful blogs We’love ever arrive across on this subject. Actually Excellent. I am also a specialist in this topic therefore I can understand your effort.
the impossible game
I like the helpful info you provide in your articles.I’ll bookmark your blog and check again here frequently.I am quite sure I’ll learn a lot of new stuff right here! Good luck for the next!
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!
facebook sign up
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!
Megan @ Skinny Fitalicious
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!!
Jessica @ Nutritioulicious
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
Emily @ Robust Recipes
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!
Laura @ Sprint 2 the Table
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!
Carrie this fit chick
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!
Shashi at Savory Spin
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