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:
- 1/4 cup smoky BBQ sauce (look for chipotle or mesquite-style, not too sweet; gluten-free)
- 2 Tablespoons balsamic vinegar
- 2 Tablespoons olive oil
- 1/4 cup maple syrup
- 2/3 cup chopped rhubarb (about 1-2 medium stalks)*
- 2 garlic cloves, minced or grated
- 1/2 Teaspoons kosher salt
- 1/2 Teaspoons black pepper
For the Chicken & Bake:
- 1 1/2 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 1/4 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, 1/2 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
