Ingredients:

  • 2 lbs (900g) bone-in, skin-on chicken thighs
  • 1 tbsp (15ml) olive oil
  • 1 tsp (5g) kosher salt
  • ½ tsp (2g) cracked black pepper
  • 1 large (150g) red onion, cut into thick wedges
  • 2 cups (300g) rhubarb, sliced into 1-inch pieces
  • 3 tbsp (42g) unsalted butter, melted
  • 2 tbsp (42g) honey
  • 3 cloves (15g) garlic, minced
  • 1 tbsp (15ml) soy sauce
  • 1 tsp (5g) fresh thyme leaves

Instructions:

  1. Preheat oven to 425°F (220°C). Pat the chicken thighs completely dry with paper towels to ensure a crispy skin.
  2. Rub the chicken thighs with olive oil, salt, and pepper. Place them skin-side up on a 12x17 inch sheet pan and roast for 15 minutes until the skin is deep golden brown.
  3. While the chicken sears, whisk together melted butter, honey, soy sauce, garlic, and fresh thyme in a mixing bowl.
  4. Toss the sliced rhubarb and red onion wedges in the glaze mixture until evenly coated.
  5. Remove the pan from the oven. Move the chicken to the center and scatter the rhubarb and onion mixture around the meat.
  6. Return the pan to the oven and roast for another 20–25 minutes. The chicken is done when it reaches an internal temperature of 165°F (74°C) and the rhubarb has collapsed into a thickened sauce.