Sheet-Pan Chicken With Rhubarb and Red Onion

Rhubarb isn't only for pie. Roasted with honey, red onion and chicken, it turns into a sweet-tart pan sauce. Pick up a few stalks at the market in spring.

Serves 3 to 4 · 45 minutes

Ingredients

• 1¾ pounds bone-in, skin-on chicken thighs and drumsticks
• 1 teaspoon ground coriander
• 1 teaspoon kosher salt, plus more as needed
• ¼ teaspoon freshly ground black pepper, plus more as needed
• 1 large red onion, cut into ½-inch wedges
• 5 thyme sprigs
• 3 tablespoons extra-virgin olive oil, plus more as needed
• 8 ounces rhubarb stalks, cut into ½-inch pieces (about 2 cups)
• 3 tablespoons honey, plus more to taste
• ½ cup torn cilantro or mint leaves and tender stems

Instructions

1. Heat the oven to 425°F and line a sheet pan with parchment. Pat the chicken dry and season it all over with the coriander, 1 teaspoon salt and ¼ teaspoon pepper.
2. Spread the onion wedges on the pan and season them lightly. Add the chicken and thyme, drizzle the 3 tablespoons oil over everything, toss to coat and arrange in a single layer. Roast 10 minutes.
3. Meanwhile, toss the rhubarb with the honey, a light drizzle of oil and a pinch each of salt and pepper.
4. Take the pan out and spoon the rhubarb around the chicken and onion. Roast 25 to 35 minutes more, until the chicken is cooked through and the rhubarb and onion are soft and caramelized. Stir the rhubarb and onion (leave the chicken alone) once about halfway through.
5. Stir the rhubarb and onion well, scraping up the browned bits and juices from the pan. Taste a piece of rhubarb and drizzle in more honey if it's very tart.
6. Serve the chicken with the rhubarb and onion, scattered with the herbs.

Tips

• Bone-in, skin-on breasts work too. Start checking them 10 minutes sooner, since white meat cooks faster.
• Serve with crusty bread or rice to soak up the pan sauce.

Adapted from Melissa Clark, NYT Cooking.