I know rhubarb is called in many places in our country, the pie plant. But trust me. It has so much more to offer than just pies. For example, rhubarb can be the shining star in this roast chicken recipe from Melissa Clarks cookbook Dinner: Changing the Game.
Just a moment of praise. I am obsessed with cookbooks. There are a handful of books that I think are worthy of cooking from front to back. Melissa Clarks Dinner: Changing the Game is one of them. I recommend it completely. Click here to check out the cookbook and learn more.
In the original recipe, Clark calls for plums. It’s delicious. I have cooked this crowd-pleasing chicken with peaches, plums, or whatever stone fruit I have in the garden. This early in the season, it’s rhubarb, and it is one of my favorite versions.
I am going to include the ingredient list here, but head to the recipe posted on the New York Times website to grab the instructions.
Ingredients
FOR THE CHICKEN:
2 large lemons
2 tablespoons ground sumac
4 teaspoons kosher salt
1 tablespoon black pepper
1 teaspoon cinnamon
1 teaspoon allspice
4 tablespoons extra-virgin olive oil
4 garlic cloves, grated or minced
2 chickens, 4 to 4 1/2 pounds each
1 bunch thyme, more for garnish
FOR THE RHUBARB:
4 cups rhubarb, cut into chunks
4 shallots, sliced into 1/4-inch-thick rounds
2 tablespoons honey
1 tablespoon extra-virgin olive oil
½ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon allspice
1 bay leaf, torn in half