Rhubarb Chicken with Potato and Arugula

Author

Helen Park

Servings

4

Category

Main Course

Ingredients

• 2 yukon gold potatoes, washed and sliced thinly (1/8” thick), approximately 1 pound
• 1 tsp fine sea salt
• 1 tsp Galil blend
• 2 Tbsp olive oil
• -
• 2 pounds boneless skinless chicken thigh, cut into 2-3 pieces each
• 4 stalks of rhubarb cut into 2” pieces (about half a pound)
• 1 red onion, peeled and cut into 8 wedges 
• 1 Tbsp Galil blend
• 1 tsp fine sea salt
• 2 Tbsp olive oil
• 7 oz bag of baby arugula, cut into 1” pieces

Directions

1. Preheat the oven to 450°F and prepare a half sheet tray lined with parchment paper.
2. Toss the potato slices with the salt, Galil, and olive oil to season and arrange the slices onto the sheet tray in a single layer.
3. In a bowl, mix the cut chicken, rhubarb, onion wedges, Galil, salt, and olive oil and arrange the pieces evenly over the tray of potatoes.
4. Bake for 30 minutes, rotating the tray after 15 minutes, or until the chicken and vegetables are tender with roasted color.
5. When ready, remove the tray from the oven and leave it to rest for 5 minutes.
6. Serve warm with fresh arugula, drizzling any pan juices onto the plates to dress the salad and not waste any good flavor.