Name: Rhubarb Chicken with Potato and Arugula
Yield: 4
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

When rhubarb is in season, I try to cut and freeze enough for the year. I love making both sweet and savory dishes that celebrate the tart and barely sweet flavors along with the bright pink color. The sheet tray dinner is such an easy way to make dinner with leftovers. Adding a layer of thinly sliced potatoes on the bottom lets them soak up all the great juices as the dish bakes in the oven.

Rhubarb Chicken with Potato and Arugula

Rated 2.9 stars by 15 readers

Author

Helen Park

Servings/Yield

Image of Rhubarb Chicken with Potato and Arugula

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

View Cart (0) Checkout

Directions

Preheat the oven to 450°F and prepare a half sheet tray lined with parchment paper.
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.
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.
Bake for 30 minutes, rotating the tray after 15 minutes, or until the chicken and vegetables are tender with roasted color.
When ready, remove the tray from the oven and leave it to rest for 5 minutes.
Serve warm with fresh arugula, drizzling any pan juices onto the plates to dress the salad and not waste any good flavor.