ROAST CHICKEN WITH RHUBARB BUTTER AND ASPARAGUS

facebook share image   twitter share image   pinterest share image   E-Mail share image



Roast Chicken with Rhubarb Butter and Asparagus image

How to make Roast Chicken with Rhubarb Butter and Asparagus

Provided by @MakeItYours

Number Of Ingredients 11

1 large rhubarb stalk, cut into 1/2-inch pieces
1/4 cup fresh orange juice
2 tablespoons honey
1 tablespoon finely grated peeled ginger
1/2 cup (1 stick) unsalted butter, room temperature
Kosher salt and freshly ground black pepper
1 3 1/2-4-pound chicken, backbone removed, chicken patted dry
2 tablespoons olive oil, divided
1 tablespoon fresh thyme leaves
1 bunch asparagus, trimmed
2 lemons, halved

Steps:

  • Bring rhubarb, orange juice, honey, and ginger to a simmer in a small saucepan over medium-low heat. Cook, stirring occasionally, until rhubarb is soft but not falling apart, about 5 minutes. Drain over a small bowl. Reserve cooking liquid and rhubarb separately; let cool.
  • Mix rhubarb and butter in a small bowl until smooth; season with salt and pepper. Set aside 1 Tbsp. rhubarb butter for vegetables.
  • Preheat oven to 400°. Place chicken, skin side up, on a rimmed baking sheet. Gently slide your fingers underneath skin to loosen and rub flesh all over with remaining rhubarb butter (try not to tear skin). Drizzle chicken with 1 Tbsp. oil and some of the reserved rhubarb cooking liquid, scatter thyme over, and season with salt and pepper.
  • Roast chicken until skin is browned and crisp and meat is cooked through (juices will run clear and an instant-read thermometer inserted into the thickest part of a thigh should register 165°), 40−50 minutes. Let rest 10 minutes.
  • Meanwhile, prepare grill for medium-high heat (or heat a grill pan over medium-high). Toss asparagus in a large bowl with remaining 1 Tbsp. oil; season with salt and pepper. Grill asparagus and lemons (cut side down), turning asparagus often, until stalks are just tender, 2−3 minutes. Let lemon halves cool.
  • Toss asparagus with reserved rhubarb butter. Serve chicken and asparagus with any pan juices drizzled over with grilled lemons for squeezing over.

There are no comments yet!