Sheet-Pan Chicken With Rhubarb and Red Onion Recipe (2024)

Tossing vegetables in a sheet pan without tossing the chicken is next to impossible. Best to remove the chicken pieces to a bowl half way through, toss the rhubarb and onion, then return the chicken to the pan and resume roasting. Drizzling honey can be difficult. To make it easier, microwave it first for 15-30 secs.

FYI . . . 2 stalks of rhubarb = 1 1/2 cups, 1/2" dice. To make this, you'll need 2-3 stalks. Tossing vegs is not difficult if you put the chicken at one end of the sheet pan and the veg on the other.

Recipe is great as written but def increase the rhubarb (and subsequently, the honey) because it’s sooo sweet/tart/delicious and pretty. Don’t skimp on the onion, either. Served with couscous. Family loved it.

Without parchment the juices will burn & stick to the bottom of the sheet pan, resulting in less juice & more cleanup!

Oh my goodness was this delicious and very easy! I followed the recipe as written with the addition of a few minutes of convection heat at the end to crisp the chicken skin even more. I didn't need to toss the onions and rhubarb at all. They just got soft and delicious by themselves. I only tossed at the end when I took it out of the oven. As others have written the onion/rhubarb "jam" is wonderful and next time I will definitely make more of that. We all inhaled this recipe!

Good recipe

Frozen rhubarb did work out great. Tasteeeee!!! Just make sure to unthaw in warm to hot water, drain, and gently squeeze a bit of excess moisture, but don’t over do it!

Red onions and shallots cook up more firmly than sweet onions when making this dish. (Used all three.) And since the rhubarb ends up quite soft the textural contrast is welcome.

Drizzling honey is fairly easy if you use non stick cooking spray on the spoon or measuring cup beforehand. I like the idea of serving with couscous. Can’t wait to try this!

Low effort - HIGH reward recipe! Extra Rhubarb! ( and honey) Because I had ...Potatoes, red onion and fennel on another sheet pan. 15 mins more cooking time for that sheet pan.Boneless thighs and red onion on one end of sheet pan... added rhubarb at correct timing other end. Easy Peasy. Did I mention HIGH reward??

I used parchment and was able to pour off juices... Parchment on sheet pans is a new trick for me... my husband does the dishes... I think he likes the new trick!!

What a great meld of flavors! Laid chicken on pan. Filtered spices on top. Positioned onions around and between. Fresh thyme over the top. Baked. Picked rhubarb, cleaned & chopped it. Mixed rhubarb with honey & spices. Added to pan, baked. Put fresh mint over the top before serving. Awesome! Picked fresh greens from the garden for a salad. YUM!

Absolutely delicious just as is! And I don’t like rhubarb!

I used a large skillet instead of a sheetpan in order to better capture the juices. I agree with another commenter--needs more rhubarb!

This recipe was absolutely delicious! I followed the recipe exactly. I had one pound of rhubarb from my CSA and could have used it all. I served the chicken on mixed grains which soaked up the sauce it made. I posted on Instagram and got rave reviews on my plating. Make this recipe!

Brilliant, and huge success with my mates at dinner. Couldn't find skin on thighs, but basting with olive oil solved the problem. Served it with couscous seasoned with preserved lemon.

was well received by my guests! i accidentally left it in a few minutes too long, but the red onions caramelized beautifully.

Rhubarb is not in season here now, so I made the recipe without rhubarb or honey. Terrific, even without these two ingredients. Wonderful fall dinner.

I added lemon slices to the mix which brought out the tartness of the rhubarb even more -- so delicious. Also added some smoked paprika to the top of the chicken for color.

I used rhubarb I had cut minutes before from my garden. It released juice as soon as I tossed it with the honey; I drained this off before adding. Unfortunately, it continued to juice, so the the jammy result did not occur. I had to remove the chicken and complete cooking the onion and rhubarb with convection for another 20 minutes! Next time will use older rhubarb or let sit in honey for a few hours then drain.

Cut up a whole chicken. Roasted the chicken with coriander ,salt, and pepper for 20 minutes. Added red onion, salt and pepper to the pan drizzled oil over everything, roasted for another 10 minutes. Took the pan out, flipped the chicken pieces, repeated coriander,salt and pepper on the other side. Then added the rhubarb mix to the pan. No stirring. Baked everything together another 20 minutes. Didn't have mint or cilantro so did a squeeze of lime. Outstanding!

Loved the flavors in this! Cooked wild rice on the side and substituted part of the chicken for pressed form tofu tossed in same spices with a little cornstarch. Finished with fresh basil and mint. Ate with a tossed salad.

This is a wonderful way to use rhubarb! I waited 10 minutes to start the onions cut with part of root attached. Then added the rhubarb 10 minutes later. Definitely a keeper!

Recipe photo must be using Cornish Game Hen legs and thighs. A package of four thighs is roughly 1.5 lbs. The recipe was fine for three but would have been a stretch for four. And like everyone else, more rhubarb! Kicked the oven temp to 450 for last 10 min to crisp the skin better. Next time I’ll brush it with oil instead of the drizzle.

Every time I've cooked a sheet pan dinner with onions put in before or with the meat, the onions have burnt up before the meat was ready (and I like meat rare). How are y'all doing it to avoid this? I'm clearly doing something wrong.

I only had boneless, skinless chicken thighs and it worked great. I just tossed the onions with the chicken when adding spice. Gently spooned out the rhubarb mixture around the partially cooked ingredients and it worked great. Pro tip, use a silicone spoon for mixing honey in.

I used sweet vidalia onion instead of red onion because the store was out of red onion. It was a good substitute and I think works nicely with the tartness of the rhubarb.

I just tossed the onions and rhubarb. I wish I would have added 2 or 3 sliced winter apples to help with the melody of sour and sweet.

delicious! I couldn't find fresh rhubarb, so I used frozen. it melted down and wasn't pretty, but it still was delicious!

Made with cranberries instead of rhubarb, given the season, and served with wild rice blend. Fabulous!