Chicken Sheet Pan with Rhubarb and Asparagus
A quick and easy sheet pan dinner that combines spring rhubarb and asparagus with chicken and spices.
Servings: 4
Calories: 717kcal
Equipment
- Large Sheet pan or cookies sheet
Ingredients
- 2 Pounds chicken thighs
- 1 Teaspoon salt
- 1 Tablespoon seasoning rub
- 1 ½ Pounds rhubarb sliced into 1 “ slices
- 3 Tablespoons honey
- 1 Large bulb fennel sliced
- ½ Pound asparagus sliced into 3” pieces
- 1 Large purple onion cut into wedges
- 5-6 Cloves garlic
- 3 Tablespoons olive oil
Instructions
- Preheat oven to 425 F. Pat chicken dry and season with your favorite rub and salt and pepper. Spread out on a large baking sheet and drizzle with a little oil.2 Pounds chicken thighs, 1 Teaspoon salt, 1 Tablespoon seasoning rub
- Prepare “mise en place” by slicing rhubarb, asparagus, fennel and onion.1 1/2 Pounds rhubarb, 1 Large bulb fennel, 1/2 Pound asparagus, 1 Large purple onion, 5-6 Cloves garlic
- Heat honey in microwave for 30 seconds if it has crystalized. Add rhubarb to a bowl and drizzle with honey. Add honey-coated rhubarb to the sheet pan that has the chicken in it. Add onion and garlic to sheet pan. Roast for 20 minutes3 Tablespoons honey
- Remove sheet pan from the oven and add the asparagus. Roast everything for an additional 10 minutes.
Nutrition
Calories: 717kcal | Carbohydrates: 31g | Protein: 41g | Fat: 49g | Saturated Fat: 12g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 23g | Trans Fat: 0.2g | Cholesterol: 222mg | Sodium: 797mg | Potassium: 1367mg | Fiber: 7g | Sugar: 19g | Vitamin A: 884IU | Vitamin C: 26mg | Calcium: 224mg | Iron: 4mg