Tangy & Easy Sheet Pan Chicken with Rhubarb Sauce
If you’ve only used rhubarb in pies or jams, prepare to fall in love with its savory side. This Sheet Pan Chicken with Rhubarb Sauce brings a tangy-sweet kick to your weeknight dinner routine—all made on a single pan!
The natural tartness of fresh rhubarb balances beautifully with honey, garlic, and a splash of balsamic vinegar. Roasted together with juicy chicken thighs and seasonal veggies, this dish is simple, stunning, and packed with flavor.
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Why You’ll Love Sheet Pan Chicken With Rhubarb Sauce
- One-pan magic – Less mess, less cleanup
- Savory rhubarb – A new way to enjoy this springtime favorite
- Meal prep friendly – Great for leftovers or batch cooking
- Ready in under an hour – Perfect for busy weeknights
Ingredients
- 4 bone-in, skin-on chicken thighs
- 2 cups rhubarb, small diced
- 2 tbsp olive oil
- Salt and pepper, to taste
- 2 tbsp honey
- 2 tbsp balsamic vinegar
- 2 cloves garlic, minced
- Optional: fresh thyme or rosemary
- Roasting vegetables of choice such as: Summer squash or broccoli
Instructions To Make Sheet Pan Chicken With Rhubarb Sauce
- Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper.
- Arrange the chicken thighs on one side of the pan. Season with salt, pepper, and a drizzle of olive oil.
- Roast for 20 minutes.
- In a sauce pan: Combine rhubarb, honey, balsamic vinegar, and garlic. Simmer until slightly thickened-about 10 minutes.
- Remove chicken from the oven. Spread rhubarb sauce evenly over top of the chicken. Add vegetables of choice tossed in olive oil, salt, and pepper to the other side of the pan.
- Return to oven and roast for another 20 minutes, or until chicken reaches 165°F internally and vegetables are slightly charred and tender.
- Garnish with herbs, if using.
Tips & Variations
- Chicken swap: Use boneless thighs or even pork chops—just adjust cook time accordingly.
- Rhubarb too tart? Add an extra drizzle of honey during roasting.
- Serving idea: This is fantastic over polenta, rice, or mashed potatoes.
What Does Rhubarb Taste Like in a Savory Dish?
Rhubarb in a savory recipe brings brightness and acidity—think of it like a fruitier lemon or vinegar. It softens when roasted and pairs incredibly well with meats, especially rich ones like chicken thighs or pork.
Don’t let rhubarb sit out spring’s savory spotlight. This sheet pan chicken with rhubarb sauce is a seasonal stunner that’s as easy to make as it is delicious. Give your usual dinner rotation a zesty, tangy refresh—you’ll be glad you did.
Sheet Pan Chicken With Rhubarb Sauce
Ingredients
- 4 bone-in, skin-on chicken thighs
- 2 cups rhubarb, small diced
- 2 tbsp olive oil
- 2 tbsp honey
- 2 tbsp balsamic vinegar
- 2 cloves garlic, minced
- salt and pepper to taste
- Optional: fresh thyme or rosemary
- Roasting vegetables of choice such as: Summer squash or broccoli
Instructions
- Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper.
- Arrange the chicken thighs on one side of the pan. Season with salt, pepper, and a drizzle of olive oil. Roast for 20 minutes.
- In a sauce pan: Combine rhubarb, honey, balsamic vinegar, and garlic. Simmer until slightly thickened-about 10 minutes.
- Remove chicken from the oven. Spread rhubarb sauce evenly over top of the chicken. Add vegetables of choice tossed in olive oil, salt, and pepper to the other side of the pan.
- Return to oven and roast for another 20 minutes, or until chicken reaches 165°F internally and vegetables are slightly charred and tender.
- Garnish with herbs, if using.
