Sheet Pan Chicken With Rhubarb Sauce
This tangy sheet pan chicken with rhubarb sauce is the perfect easy weeknight dinner—sweet, savory, and done in about an hour!
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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.
Notes
*Calories are approximate per serving
Servings: 4 servings
Calories: 410kcal
