Sheet-Pan Chicken With Rhubarb and Red Onion

Ingredients

• 1.75 lb bone-in, skin-on chicken thighs and drumsticks
• 1 tsp ground coriander
• 1 tsp kosher salt (Such as Diamond Crystal; plus more as needed and a pinch for the rhubarb.)
• 0.25 tsp freshly ground black pepper (Plus more as needed and a pinch for the rhubarb.)
• 1 red onion (Large; cut into ½-inch-thick wedges.)
• 3 tbsp thyme sprigs
• 3 tbsp extra-virgin olive oil (Plus more as needed for the rhubarb.)
• 1.5 cup rhubarb stalks (Sliced into ½-inch pieces (about 2 cups).)
• 3 tbsp honey (Plus more to taste if the rhubarb is very tart.)
• 0.5 cup cilantro or mint leaves and tender stems (Torn; use either cilantro or mint.)

Steps

1. 1

   Heat the oven to 425°F (about 220°C). Line a sheet pan with parchment paper.

2. 2

   Pat the chicken dry with paper towels. Season it all over with the ground coriander, 1 teaspoon kosher salt, and ¼ teaspoon black pepper.

3. 3

   Arrange the onion wedges on the prepared sheet pan and lightly season them with additional salt and pepper.

4. 4

   Add the chicken and thyme sprigs to the pan. Drizzle 3 tablespoons olive oil over everything, then toss until well coated. Spread the chicken and onions in a single layer and roast for 10 minutes.

5. 5

   While the chicken roasts, combine the rhubarb and 3 tablespoons honey in a medium bowl. Lightly drizzle with additional olive oil, add a pinch each of salt and pepper, and toss until the rhubarb is coated.

6. 6

   Remove the pan from the oven. Carefully spoon the rhubarb onto the hot pan around the chicken and onions.

7. 7

   Return the pan to the oven and roast until the chicken is cooked through and the rhubarb and onion are tender and caramelized, 25 to 35 minutes longer. About halfway through, toss the rhubarb and onions without turning the chicken.

8. 8

   Stir the rhubarb and onions thoroughly, incorporating the browned bits and chicken juices from the bottom of the pan. Taste a piece of rhubarb; if it is very tart, drizzle with a little more honey and toss well.

9. 9

   Serve the chicken with the rhubarb-onion mixture, garnished with torn cilantro or mint leaves and tender stems.

Notes

The recipe gives a total time of 45 minutes and a yield of 3 to 4 servings. Serve with a crackly baguette or rice to catch the sauce. The source does not give a specific internal-temperature target for doneness.

Nutrition per serving

• main
• dinner
• sheet-pan
• baked
• gluten-free
• dairy-free