MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Sheet-Pan Chicken With Rhubarb & Red Onion
Categories: Poultry, Vegetables, Fruits, Herbs
Yield: 4 Servings
1 3/4 lb Chicken thighs & drumsticks;
- bone-in, skin-on
1 ts Ground coriander
1 ts Kosher salt; more as needed
1/4 ts Fresh ground black pepper;
- more as needed
1 lg Red onion; in 1/2" wedges
5 Thyme sprigs
3 tb Extra-virgin olive oil;
- more as needed
8 oz Rhubarb stalks;
- in 1/2" pieces
3 tb Honey; more to taste
1/2 c Cilantro or mint leaves &
- tender stems; torn
Set oven @ 425 F/218 C and line sheet pan with parchment paper.
Pat chicken dry with paper towels and season all over with
coriander, 1 ts salt, and 1/4 ts pepper.
Place onion wedges on the prepared sheet pan and lightly season
with more salt and pepper. Add chicken and thyme sprigs to the pan
and drizzle 3 tb oil over everything. Toss until well coated, then
spread chicken and onions in a single layer. Roast for 10 minutes.
While the chicken is in the oven, combine rhubarb and 3 tb honey in
a medium bowl. Lightly drizzle with oil, add a pinch of salt and
pepper, and toss until rhubarb is well coated.
Remove chicken from oven and carefully spoon rhubarb onto the hot
pan around the onions and chicken. Continue roasting until the
chicken is cooked through, and the rhubarb and onion are tender and
caramelized, 25 to 35 minutes longer, tossing the rhubarb and
onions (not the chicken) once about halfway through.
Stir the rhubarb and onions very well, making sure to incorporate
all the browned bits and chicken juices from the bottom of the pan
(this is the tastiest part). Then sample a piece of rhubarb. If
it's very tart, drizzle with a little more honey, tossing well.
Serve chicken with rhubarb-onion mixture garnished with herbs.
Recipe by Melissa Clark
Recipe FROM:
https://cooking.nytimes.com
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