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Chicken with baked rhubarb

Chicken with baked rhubarb

Rhubarb isn't just for crumbles - baked with chicken it makes a very tasty seasonal spring dish, when rhubarb is at its freshest. Serve with a cucumber-radish salad for a tasty dinner

  • Prep time: 15 mins
  • Cooking time: 45 mins</SPAN>
  • Total time: 1 hr
  • Serves: 4
  • Skill level: Easy peasy
  • Costs: Mid-price
  • Ingredients

If you don't want to cut up a whole chicken, just use cheaper cuts of prepackaged chicken in this bake like thighs and legs
1 organic or free-range chicken, cut into 8 pieces
Salt and freshly ground pepper
300g rhubarb
50g raw organic sugar

For the cucumber-radish salad:
1 cucumber, cut into small cubes
1 bunch of radish, sliced

For the cucumber-radish salad dressing:
100ml goats' milk yoghurt
1 garlic clove, finely chopped
2tbsp chopped mint

  1. Preheat the oven to 200ºC/gas mark 6.
  2. Put the chicken pieces in an ovenproof dish, sprinkle with salt and pepper, and roast in the preheated oven for 30 mins.
  3. Cut the rhubarb into pieces and mix it with the sugar in a bowl.
  4. Take the chicken out of the oven, place the rhubarb under the chicken, put it back in the oven and roast for 15 mins more.
  5. To make the salad: Mix the cucumber and radish slices in a bowl. Blend together the dressing ingredients and mix this into the salad. Season with salt and pepper.
  6. Serve the chicken and rhubarb with the salad and boiled potatoes.
Enjoy :candledinner:

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