Roast Chicken With Rhubarb Butter And Asparagus
Serves: 2
Brad Rosenbaum
1 January 1970
Based on User reviews:
43
Spice
55
Sweetness
66
Sourness
44
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
1 cup
Orange Juice (fresh)2 tbsps
Honey2 tbsps
Olive Oil (divided)1 tbsp
Thyme Leaves (fresh)1 bunch
Asparagus (trimmed)Directions:
1
Bring rhubarb, orange juice, honey, and ginger to a simmer in a small saucepan over medium-low heat
2
Cook, stirring occasionally, until rhubarb is soft but not falling apart, about 5 minutes
3
Drain over a small bowl
4
Reserve cooking liquid and rhubarb separately; let cool
5
Mix rhubarb and butter in a small bowl until smooth; season with salt and pepper
6
Set aside 1 tablespoon rhubarb butter for vegetables
7
Preheat oven to 400°F
8
Place chicken, skin side up, on a rimmed baking sheet
9
Gently slide your fingers underneath skin to loosen and rub flesh all over with remaining rhubarb butter (try not to tear skin)
10
Drizzle chicken with 1 tablespoon oil and some of the reserved rhubarb cooking liquid, scatter thyme over, and season with salt and pepper
11
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°F), 40–50 minutes
12
Let rest 10 minutes
13
Meanwhile, prepare grill for mediumhigh heat (or heat a grill pan over medium-high)
14
Toss asparagus in a large bowl with remaining 1 tablespoon oil; season with salt and pepper
15
Grill asparagus and lemons (cut side down), turning asparagus often, until stalks are just tender, 2–3 minutes
16
Let lemon halves cool
17
Toss asparagus with reserved rhubarb butter
18
Serve chicken and asparagus with any pan juices drizzled over with grilled lemons for squeezing over
19
Bring rhubarb, orange juice, honey, and ginger to a simmer in a small saucepan over medium-low heat
20
Cook, stirring occasionally, until rhubarb is soft but not falling apart, about 5 minutes
21
Drain over a small bowl
22
Reserve cooking liquid and rhubarb separately; let cool
23
Mix rhubarb and butter in a small bowl until smooth; season with salt and pepper
24
Set aside 1 tablespoon rhubarb butter for vegetables
25
Preheat oven to 400°F
26
Place chicken, skin side up, on a rimmed baking sheet
27
Gently slide your fingers underneath skin to loosen and rub flesh all over with remaining rhubarb butter (try not to tear skin)
28
Drizzle chicken with 1 tablespoon oil and some of the reserved rhubarb cooking liquid, scatter thyme over, and season with salt and pepper
29
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°F), 40–50 minutes
30
Let rest 10 minutes
31
Meanwhile, prepare grill for mediumhigh heat (or heat a grill pan over medium-high)
32
Toss asparagus in a large bowl with remaining 1 tablespoon oil; season with salt and pepper
33
Grill asparagus and lemons (cut side down), turning asparagus often, until stalks are just tender, 2–3 minutes
34
Let lemon halves cool
35
Toss asparagus with reserved rhubarb butter
36
Serve chicken and asparagus with any pan juices drizzled over with grilled lemons for squeezing over