Crispy Rhubarb Lemon Chicken Bake
Description
This Crispy Rhubarb Lemon Chicken Bake is a tangy and savory twist on a classic chicken dinner. Featuring juicy chicken thighs baked until golden and crispy, this dish gets a fresh zing from lemon and a tart complexity from seasonal rhubarb. It’s perfect for spring and early summer when rhubarb is at its peak. The caramelized onions, herbs, and a touch of honey balance the tartness, resulting in a comforting and unique one-pan meal.
Ingredients (Serves 4)
4 bone-in, skin-on chicken thighs
1 cup rhubarb, chopped into ½-inch pieces
1 lemon, zested and sliced
2 tablespoons lemon juice
1 tablespoon honey (optional, for sweetness balance)
1 large onion, thinly sliced
4 garlic cloves, minced
2 tablespoons olive oil
1 teaspoon Dijon mustard
1 teaspoon dried thyme (or 1 tablespoon fresh)
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Step-by-Step Instructions
Preheat oven to 400°F (200°C).
Prepare the chicken:
Pat the chicken thighs dry with paper towels.
Season both sides with salt and pepper.
Make the marinade:
In a bowl, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, garlic, thyme, and honey.
Add the chicken thighs and toss to coat.
Let marinate for at least 15 minutes (or up to 2 hours in the fridge for deeper flavor).
Sauté the onions:
In an oven-safe skillet or baking dish, heat a little oil over medium heat.
Add the onions and sauté until soft and lightly caramelized (about 5–7 minutes).
Assemble the bake:
Spread the caramelized onions evenly across the bottom.
Scatter chopped rhubarb and lemon slices over the onions.
Place the marinated chicken thighs skin-side up on top.
Drizzle remaining marinade over the dish.
Bake:
Place the skillet in the oven.
Bake uncovered for 40–45 minutes, or until the chicken skin is golden and crispy and the internal temperature reaches 165°F (74°C).
Optional: Broil for 2–3 minutes at the end for extra crisp skin.
Garnish and serve:
Sprinkle with fresh parsley.
Serve with rice, roasted potatoes, or a crusty loaf of bread to soak up the juices.
Nutritional Information (Per Serving)
Calories: ~420
Protein: 28g
Fat: 28g
Saturated Fat: 7g
Carbohydrates: 18g
Fiber: 2g
Sugars: 6g
Cholesterol: 110mg
Sodium: 480mg
Note: Nutritional info may vary slightly based on portion size and specific ingredients used.
Tips & Variations
Rhubarb substitution: If rhubarb is out of season, try using cranberries or tart apples.
Boneless option: You can use boneless skinless thighs but reduce baking time to 30–35 minutes.
Add veggies: Try adding halved baby potatoes or carrots for a one-pan meal.
Q&A Section
Q: Can I use chicken breasts instead of thighs?
A: Yes, but they may cook faster and could dry out. Bone-in, skin-on breasts work best.
Q: Is rhubarb safe to eat in savory dishes?
A: Absolutely! Rhubarb’s tartness balances beautifully with rich meats like chicken or pork.
Q: Can I freeze this dish?
A: Yes, but the rhubarb may soften further upon thawing. Freeze for up to 2 months.
Q: Is it too sour with the rhubarb and lemon?
A: The honey and caramelized onions offset the tartness, creating a well-balanced flavor.
Q: What wine pairs well with this dish?
A: A dry Riesling, Pinot Grigio, or Sauvignon Blanc complements the citrus
and rhubarb tones.