Sheet Pan Roasted Rhubarb Chicken Thighs

This isn’t your average sheet pan chicken dinner. These Roasted Chicken Thighs are marinated in a tangy-sweet roasted rhubarb sauce, then oven-roasted until golden and juicy. Paired with a scatter of fresh herbs and optional seasonal veggies, this is an elevated but totally doable weeknight meal that delivers big flavor with minimal mess.

Perfect for spring and early summer when rhubarb is in abundance, this dish gives savory chicken an unexpected twist using a fruit most often reserved for desserts.

Why You’ll Love This Recipe:

• Uses rhubarb in a totally unexpected way

• A one-pan dinner with easy cleanup

• Crisp skin, juicy chicken, and big flavor from fresh herbs

• Great for meal prep or special occasions

• Naturally gluten-free and dairy-free

Final Thoughts:

This Sheet Pan Roasted Chicken Thighs with Roasted Rhubarb Marinade is a total flavor revelation. It proves that rhubarb doesn’t have to be sweet to be sensational—it’s just as powerful in savory dishes, especially when paired with crisp-skinned chicken and aromatic herbs.

Whether you’re celebrating rhubarb season or just want a dinner that’s exciting and unexpected, this recipe is one to bookmark.

Yield: 4 servings

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Sheet Pan Roasted Rhubarb Chicken Thighs

Prep time: 20 MinCook time: 40 MinTotal time: 1 Hour

This isn’t your average sheet pan chicken dinner. These Roasted Chicken Thighs are marinated in a tangy-sweet roasted rhubarb sauce, then oven-roasted until golden and juicy. Paired with a scatter of fresh herbs and optional seasonal veggies, this is an elevated but totally doable weeknight meal that delivers big flavor with minimal mess.

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Ingredients

For the Roasted Rhubarb Marinade

• 1½ cups rhubarb, chopped
• 1 small shallot, peeled and halved
• 1 tbsp olive oil
• Salt & pepper
• 1 tbsp honey (or maple syrup)
• 1 tbsp apple cider vinegar (or white wine vinegar)
• 1 tsp Dijon mustard
• 1 tsp fresh thyme (or ½ tsp dried)
• ½ tsp smoked paprika (optional for depth)

For the Chicken

• 4–6 bone-in, skin-on chicken thighs
• Salt & pepper, to taste
• 1 tbsp olive oil
• 1 tbsp fresh rosemary or thyme, chopped
• 1 bunch fresh parsley or dill, for garnish
• Optional: 1 cup chopped fennel or red onion, added to the sheet pan for roasting

Instructions

1. Preheat oven to 400°F (200°C).
2. Toss rhubarb and shallot with olive oil, a pinch of salt, and pepper. Spread on a parchment-lined baking sheet.
3. Roast for 15–18 minutes, until rhubarb is soft and starting to caramelize. Let cool slightly.
4. Add roasted rhubarb and shallot to a blender or food processor.
5. Add honey, vinegar, Dijon, thyme, and smoked paprika. Blend until smooth. Taste and adjust seasoning.
6. Set aside ¼ cup of marinade for basting.
7. Place chicken thighs in a bowl or zip-top bag. Add the remaining rhubarb marinade and toss to coat.
8. Let marinate for at least 30 minutes, or up to 8 hours in the fridge.
9. Line a sheet pan with parchment. Arrange chicken thighs skin-side up, brushing with reserved marinade.
10. Sprinkle with chopped rosemary or thyme. Add fennel or red onion around the chicken if using.
11. Roast at 400°F for 35–40 minutes, or until the chicken reaches 165°F and the skin is crisp and golden.
12. Let rest 5 minutes. Garnish with fresh parsley or dill and an extra drizzle of rhubarb sauce if desired.

Notes

Make extra rhubarb marinade to use as a glaze or serve alongside

Don’t skip the fresh herbs — they brighten the whole dish

Use boneless thighs or chicken breasts if preferred, but reduce cook time

Add a splash of balsamic vinegar or pomegranate molasses for a deeper glaze

Nutrition Facts

Calories

440

Sugar

8 g

Protein

25 g

Fat

31 g

Carbs

15 g

Sat. Fat

8 g

Cholesterol

142 mg

Fiber

3 g

Net carbs

12 g

Sodium

236 mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.