Name: Roast Chicken with Rhubarb Butter and Asparagus
Yield: 4 Servings
Ingredients: 1 large rhubarb stalk, cut into 1/2" pieces; 1/4 cup fresh orange juice; 2 tablespoons honey; 1 tablespoon finely grated peeled ginger; 1/2 cup (1 stick) unsalted butter, room temperature; Kosher salt, freshly ground pepper; 1 (3 1/2–4-pounds) chicken, backbone removed, chicken patted dry; 2 tablespoons olive oil, divided; 1 tablespoon fresh thyme leaves; 1 bunch asparagus, trimmed; 2 lemons, halved

Roast chicken with rhubarb butter and asparagus on a white plate.

Photo by Michael Graydon & Nikole Herriott

Talk about a spring chicken. The sour-sweet rhubarb butter seasons and bastes the meat as the bird roasts.

Recipe notes

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Recipe notes

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