Best Lemon Rhubarb Chicken Recipes

LEMON-RHUBARB CHICKEN

Lemon-Rhubarb Chicken image

Categories Chicken Ginger Roast Sauté Lemon Brandy Spring Summer Rhubarb Shallot Simmer Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 13

Ingredients

5 tablespoons olive oil, divided
2 tablespoons plus 1/4 cup chopped shallots
4 1/2 cups diced rhubarb, divided
1 tablespoon fresh lemon juice
2 teaspoons finely grated lemon peel, divided
1/4 cup (1/2 stick) butter
1/2 cup sliced unpeeled fresh ginger
3/4 cup sugar
6 tablespoons brandy
4 cups low-salt chicken broth
1 whole star anise
1 bay leaf
6 boneless chicken breast halves with skin

Steps:

Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add 2 tablespoons chopped shallots and 2 cups rhubarb; sauté until soft, about 5 minutes. Stir in lemon juice and 1 teaspoon lemon peel. Season with salt and pepper. Cool rhubarb stuffing.
Melt butter in heavy large saucepan over low heat. Add 21/2 cups rhubarb, 1/4 cup shallots, and ginger; sauté until soft, about 10 minutes. Increase heat to high. Add sugar and brandy; boil 1 minute. Add broth, star anise, and bay leaf. Simmer over low heat until mixture is reduced to 2 cups, about 1 hour. Strain sauce, discarding solids in strainer. Stir 1/3 cup rhubarb stuffing into sauce. DO AHEAD Stuffing and sauce can be made 2 days ahead. Cover each separately and chill. Rewarm sauce before using.
Preheat oven to 425°F. Using fingertips, separate skin from flesh of chicken breasts, forming pocket. Place about 2 tablespoons rhubarb stuffing in pocket. Sprinkle chicken with salt and pepper. Heat 3 tablespoons oil in large skillet over medium-high heat. Working in 2 batches, add chicken breasts, skin side down, to skillet; cook until brown, about 7 minutes. Transfer chicken, skin side down, to roasting pan.
Roast chicken 10 minutes; baste with pan juices. Roast until cooked through, about 10 minutes longer. Transfer chicken to platter, sprinkle with 1 teaspoon lemon peel, and serve, passing sauce alongside.

ROASTED CHICKEN WITH LEMON-GLAZED RHUBARB

Roasted Chicken With Lemon-Glazed Rhubarb image

A tangy rhubarb-lemon glaze gives roasted chicken a touch of sweetness and a deeply golden, crunchy skin. The rhubarb, which is cooked in the oven along with the chicken (but in a separate pan), becomes syrupy and soft, scented with thyme, coriander and fresh ginger. Some of the rhubarb mixture is brushed over the bird to help bronze its skin, while the rest makes a chutney-like condiment to serve alongside. If you have thin-skinned, mildly sweet Meyer lemons, you can skip the blanching in Step 3 and add the slices straight from the rhubarb pan. Regular lemons, especially those with a lot of the bitter white pith, really benefit from a brief blanch. This dish is wonderful over polenta or rice, which can absorb both chicken and rhubarb juices. Add a simple green salad (spinach is especially nice here), and dinner is done.

Provided by Melissa Clark

Categories dinner, poultry, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 17

Ingredients

2 1/2 teaspoons kosher salt, plus more as needed
1 1/2 teaspoons ground coriander
1 teaspoon finely grated lemon zest
3/4 teaspoon finely grated fresh ginger
1/2 teaspoon black pepper
1 large garlic clove, grated or minced
1 (3 1/2- to 4 1/2-pound) chicken, patted dry
3 thyme sprigs, plus more for garnish
1 medium red onion, halved and sliced 1/4-inch thick
Extra-virgin olive oil, for drizzling
Kosher salt, as needed
1/2 lemon
1 pound rhubarb, sliced crosswise 1/2-inch thick
1/2 cup granulated sugar
1 (2-inch) piece of fresh ginger, peeled and thinly sliced
1/2 teaspoon coriander seeds
3 thyme sprigs

Steps:

In a small bowl, combine salt, ground coriander, lemon zest, ginger, pepper and garlic. Rub it all over chicken, including inside the cavity and under the skin. Stuff thyme sprigs into cavity.
Place chicken on a rimmed baking sheet, and marinate, uncovered, in the refrigerator for at least 1 hour or preferably overnight.
Prepare the rhubarb: Bring a small pot of salted water to a boil. Thinly slice the lemon into 1/8-inch rounds. Remove any seeds. Quarter lemon rounds into triangles. Blanch lemon pieces in boiling water for 2 minutes, then drain.
In a 9-by-9-inch baking dish or a pie pan, toss together blanched lemons, rhubarb, sugar, ginger, coriander seeds, a pinch of salt and thyme sprigs. Let fruit macerate at room temperature for 30 minutes to 1 hour. (You can do this while the chicken is marinating.)
When ready to roast, arrange an oven rack in the center of oven and another one below. Heat oven to 425 degrees. Toss onions in medium mixing bowl with a drizzle of olive oil and a pinch of salt, and set aside.
Generously drizzle olive oil over chicken. Roast chicken on the center rack and rhubarb below for 20 to 25 minutes, until rhubarb is glazed and syrupy.
Remove rhubarb and lower oven temperature to 400 degrees. Brush or spoon some of the rhubarb syrup all over chicken. Scatter red onion pieces around chicken on baking sheet, then continue to roast until skin is golden and cooked through and onions are browned, about 25 to 35 minutes longer.
Let chicken rest for 10 minutes. Carve and serve with onions, rhubarb and more thyme for garnish.