Recipe Crispy Lemon Rhubarb Chicken

This crispy lemon rhubarb chicken dish is an easy one to make! A tangy rhubarb marinade caramelizes the chicken as it bakes. The lemon slices on top give it extra sweetness. A chicken bake that's paleo-friendly and super tasty. Don't forget the crispy rhubarb shavings on top! Crucial for texture and flavor.

Crispy Lemon Rhubarb Chicken. It's paleo, naturally. But also, this chicken recipe involves using ALL parts of the rhubarb except the leaves—don't eat the leaves, mind you. But the stem, oh yeah, you don't want to miss out on all that nourishment coming from that pink stem. It's loaded with minerals (such as calcium, potassium, manganese, and magnesium), fiber, protein, vitamin C, vitamin K, B vitamins, and more. Like whoa! It's also a great digestive aid. Hmmm. Maybe that's why they put rhubarb in strawberry pie. You're going to need that extra digestion boost after pie consumption. But I digress. Today's baked lemon chicken recipe is all about tangy, sweet, and savory. This baked chicken is made with a maple-rhubarb marinade, lemon, and topped with crispy rhubarb shavings (peeled, baked vegetable skins make great snacks or toppings). You're probably thinking... ahem... Lindsay, a rhubarb marinade? You crazy Cotter you! Why yes, I am crazy. But it works. Since rhubarb has a sour, tart taste, it pairs well with both sweet and tangy foods. To make the rhubarb marinade, simply shave the stalk (save the shavings) with maple syrup, salt/pepper, lemon, and a creamy balsamic vinaigrette. Place this marinade in a saucepan with your skinless chicken thighs. You then quickly bring to a boil in the pot with the chicken until the marinade is a little caramelized, coating the chicken.

INGRÉDIENTSFor the Chicken Marinade

1. 1/4 cup vinaigrette or creamy balsamic vinaigrette
2. 1/4 cup tangy BBQ sauce (gluten free)
3. 2 cloves garlic
4. 1/2 teaspoon each salt and black pepper
5. 2 - 3 stalks rhubarb (shaved/peeled. Save the shavings for garnish).
6. 1/4 cup maple syrup
7. Lemon (1 tablespoon juice)
8. For the Lemon Chicken and Crispy Rhubarb:
9. 1.5 lbs boneless, skinless chicken (approx. 5 small thighs)
10. 1 lemon
11. olive oil for the pan and tossing the shavings in
12. salt pepper
13. Rhubarb stalk shavings
14. optional 1/4 tsp lemon garlic or lemon pepper seasoning
15. 1 cup pearl onions
16. tarragon or thyme leaves for garnish

PRÉPARATION

1. Preheat oven to 375F.
2. Clean the rhubarb stalks and trim the ends.
3. Using a peeler, gently remove the red skin from the rhubarb to make shavings. See photos in the blog post. Set the shavings aside.
4. Place 2-3 small rhubarb stalks in a blender with the BBQ sauce, balsamic vinaigrette, maple syrup, and seasoning. Blend until creamy.
5. Clean and trim your chicken thighs. Set aside.
6. Add 1 tablespoon of olive oil to an ovenproof skillet or cast iron skillet. You can also use a Dutch oven.
7. Add your marinade and chicken thighs to the skillet. Squeeze fresh lemon juice over the top. Bring the marinade to a rapid boil. You will see the edges begin to caramelize in the pan. Then, reduce the heat or turn off completely.
8. Turn the chicken thighs over and place lemon slices on top.
9. Add 1 cup of peeled pearl onions to the pan. Drizzle a little olive oil over them. Season to taste.
10. Bake in a 375°F oven for about 20-25 minutes.
11. While the chicken is cooking for the first 10 minutes, season your rhubarb shavings. Simply toss with a little oil, salt, pepper, and optional lemon pepper or lemon garlic.
12. Place on a greased baking sheet. Bake (with the chicken) for the remaining 15 minutes of the chicken's cooking time. Stir the chips halfway through to ensure they crisp up. Finer chips cook faster.
13. Once the chicken and chips are cooked and crispy, remove from the oven.
14. Serve the chicken thighs in the skillet or on each plate. Add more marinade from the skillet to each chicken. Then top each chicken thigh with crispy rhubarb chips and serve with pearl onions.
15. Salt/pepper to taste.
16. Sprinkle with fresh thyme to garnish (or any other herb of your choice).

Notes: Thicker rhubarb chips will take longer to crisp up, so check after 10 minutes. If your chips are thin, they will crisp up in less than 15 minutes in the oven.