Go Back
Print Recipe

Chili-Rhubarb Roast Chicken

Prep Time20 mins
Cook Time1 hr 20 mins
Servings: 6 servings

Ingredients

  • 1 3-4 pound Whole Chicken
  • 1 lemon zested plus 2 Tablespoons Lemon Juice
  • 4 cloves Garlic minced or pressed
  • 1 tablespoon Fresh Rosemary minced, or 1 teaspoon dried
  • 2 teaspoons Chili Powder
  • 1 teaspoon Cumin
  • 1 Tablespoon olive oil
  • 3 stalks Rhubarb chopped in 1-inch pieces

Instructions

  • Preheat oven to 425°F/220°C. Add chicken to a roasting pan and rub all over with lemon juice. Season everywhere, including the cavity, with salt and pepper. Rub chicken evenly with lemon zest, garlic, rosemary, chili powder, cumin and olive oil. Tuck wings and tie if needed. Roast for 30 minutes.
  • Reduce oven temperature to 375°F/190°C. Baste by using a spoon to carefully spread any available pan juices over the chicken. Add chopped rhubarb to pan surrounding chicken. Return pan to oven and continue to cook for 15-18 minutes per pound, or 45 to 1hr 15 minutes total. Every 15 minutes or so, check on chicken and baste with pan juices.
  • Remove chicken from oven and allow to rest for 10 minutes before carving. Season the pan juices and rhubarb with salt, pepper and/or lemon juice, if needed. Spoon over chicken to serve.