This roasted chicken with rhubarb glaze is crispy, juicy, and just a little bit tangy-sweet. The glaze is the star—it’s made with fresh rhubarb, a little honey, and warm spices that give it depth. If you’re used to cranberry or citrus sauces with chicken, this will be a fun twist that feels fancy but is super easy.
💛 Why I Love This Recipe
This is one of those meals that looks impressive but takes very little effort. Rhubarb isn’t just for pie—it brings this natural tartness that cuts through the richness of roasted chicken. The glaze gets sticky and shiny in the oven, and every bite is a little sweet, a little savory, and super satisfying.
Why I keep coming back to this recipe:
- 🍗 Juicy, flavorful chicken with golden, crispy skin
- 🌸 Rhubarb glaze is unique but easy
- 🍯 Perfect balance of sweet, tangy, and savory
- 🔥 Oven does most of the work
- 🧊 Great for leftovers and meal prep
⏱️ Time & Servings
- Total Time: 55 minutes
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Servings: 4
📊 Exact Macros (Per Serving)
- Calories: 375
- Protein: 32g
- Fat: 22g
- Carbs: 14g
- Fiber: 1g
- Sugar: 9g
🔬 Why This Recipe Works (Quick Science)
- Rhubarb breaks down fast into a silky glaze when simmered with a bit of sugar and acid.
- Honey adds shine and stickiness to the glaze that caramelizes beautifully in the oven.
- Chicken skin crisps up in dry heat, locking in moisture.
- The acid in the glaze helps tenderize the meat and balances the fat from the chicken.
🛒 Ingredients
For the Chicken:
- 4 bone-in, skin-on chicken thighs
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
For the Rhubarb Glaze:
- 1 cup rhubarb, chopped
- ¼ cup honey
- 2 tbsp apple cider vinegar
- ¼ tsp ground cinnamon
- 1 tsp grated ginger
- Pinch of salt
👩🍳 How to Make Roasted Chicken with Rhubarb Glaze
1. Preheat the Oven
Preheat your oven to 425°F (220°C).
2. Season the Chicken
Rub chicken thighs with olive oil, salt, pepper, and garlic powder.
3. Roast the Chicken
Place chicken skin-side up on a baking sheet. Roast for 35–40 minutes or until internal temp hits 165°F and the skin is golden.
4. Make the Rhubarb Glaze
While the chicken roasts, add rhubarb, honey, vinegar, cinnamon, ginger, and a pinch of salt to a small saucepan. Simmer for 10–12 minutes, stirring, until thick and jammy.
5. Brush Chicken with Glaze
In the last 5 minutes of roasting, brush the glaze over the chicken and return to the oven.
6. Serve and Spoon Extra Glaze
Let the chicken rest for 5 minutes. Then serve with extra glaze spooned over the top.
🍽️ What to Serve With
This chicken pairs beautifully with:
- 🥔 Roasted or mashed potatoes
- 🥬 Sautéed kale or spinach
- 🍚 Wild rice or couscous
- 🥗 A fresh arugula salad with lemon vinaigrette
🧾 Meal Plan Ideas
- Sunday dinner: Serve it fresh with veggies
- Monday lunch: Slice leftovers into a grain bowl
- Tuesday: Shred chicken and tuck it into a pita with cucumber
- Wednesday: Serve cold with greens and a balsamic drizzle
⚠️ Common Mistakes to Avoid
- Not drying the chicken skin: Moisture = no crisp. Pat it dry first.
- Skipping the resting step: Let the juices settle before slicing.
- Undercooking rhubarb glaze: Needs time to get jammy.
- Not using a thermometer: Helps guarantee juicy, safe chicken every time.
❓ FAQ
Can I use boneless chicken?
Yes! Reduce the cooking time to about 25 minutes total.
Can I make the glaze ahead of time?
Absolutely—it keeps in the fridge for up to 1 week.
Is this spicy?
Not at all. Want heat? Add a pinch of red pepper flakes to the glaze.
What other proteins work?
This glaze is great on pork chops, tofu, or salmon.
How do I store leftovers?
Keep in a sealed container in the fridge for 3–4 days. Reheat gently.
✨ Let’s Wrap It Up
This Roasted Chicken with Rhubarb Glaze is an easy dinner that feels elevated. It’s juicy, crispy, and full of bold flavor from that tangy-sweet glaze. Perfect for weeknights or when you’re trying to impress someone. Give it a go and let me know what you think!