Traybakes 4.4

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Chicken and Rhubarb Traybake with Grains

This traybake is a delicious way to celebrate rhubarb while it’s in season. Often reserved for sweet dishes, roasting rhubarb in a savoury recipe brin...This traybake is a delicious way to celebrate rhubarb while it’s in season. Often reserved for sweet dishes, roasting rhubarb in a savoury recipe brings out its natural tang and caramelised depth, pairing beautifully with juicy, cumin-spiced chicken. Served with wholegrains and green beans, this is an easy, all-in-one meal - simple to prep and packed with flavour. Read more This traybake is a delicious way to celebrate rhubarb while it’s in season. Often reserved for sweet dishes, roasting rhubarb in a savoury recipe brings out its natural tang and caramelised depth, pairing beautifully with juicy, cumin-spiced chicken. Served with wholegrains and green beans, this is an easy, all-in-one meal - simple to prep and packed with flavour. This traybake is a delicious way to celebrate rhubarb while it’s in season. Often reserved for sweet dishes, roasting rhubarb in a savoury recipe brings out its natural tang and caramelised depth, pairing beautifully with juicy, cumin-spiced chicken. Served with wholegrains and green beans, this is an easy, all-in-one meal - simple to prep and packed with flavour.

Why is this healthy?

Contains

Rhubarb, Cumin, Vinegar, Olive oil, Green beans, Onion, Parsley, Thyme, Chicken, Garlic

Ingredients

Serves 3

Metric Imperial

chicken thighs and drumsticks

bone in, skin on

cumin (ground)

red onion

cut into wedges

garlic cloves

bashed with skin on

thyme

sprigs

olive oil

rhubarb

honey

Swaps: maple syrup

balsamic vinegar

mixed grains (cooked)

Swaps: wholegrain rice (cooked)

chicken stock

green beans

trimmed

parsley

leaves picked (to serve)

Share ingredients

Ingredients

Serves 3

Metric Imperial

chicken thighs and drumsticks

bone in, skin on

cumin (ground)

red onion

cut into wedges

garlic cloves

bashed with skin on

thyme

sprigs

olive oil

rhubarb

honey

Swaps: maple syrup

balsamic vinegar

mixed grains (cooked)

Swaps: wholegrain rice (cooked)

chicken stock

green beans

trimmed

parsley

leaves picked (to serve)

Share ingredients

Method

Gather and prepare your ingredients. Preheat the oven to 200°C/180°C fan.

Pat chicken dry with kitchen paper and rub all over with the ground cumin; season with salt and pepper. Place the onion wedges and garlic in a large roasting tin and lightly season with salt and pepper. Add chicken and thyme sprigs to the tin and drizzle with the olive oil. Toss, then roast for 10 minutes.

While the chicken is in the oven, combine the rhubarb, honey and balsamic vinegar in a medium bowl. Lightly drizzle with olive oil, add a pinch of salt and pepper, and toss until rhubarb is well coated.

Remove chicken from the oven and carefully spoon rhubarb onto the hot pan around the onions, garlic and chicken. Return to the oven and continue roasting for 20 minutes.

Take the roasting tin out of the oven, place the chicken on a plate, then add the grains, chicken stock and green beans to the roasting tin. Mix until everything is well coated. Return the chicken to the tin and roast for 12–15 further minutes, or until the chicken is cooked through, and the rhubarb and onions are tender and caramelised. Scatter with parsley to serve.

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