Lemon Rosemary Chicken – Diary of a Mad Housewife

Ahmed Riaz

2 hours ago

The magic of Lemon Rosemary Chicken with Rhubarb Mayonnaise is its balance. Bright lemon wakes up the rich chicken. Rosemary adds earthy fragrance. Sweet roasted onions and buttery potatoes round everything out. Then the rhubarb mayonnaise swoops in with a sweet-tart punch that keeps everyone guessing. Even skeptical eaters suddenly become rhubarb fans. Lemon Rosemary Chicken with Rhubarb Mayonnaise Ingredients

Start with juicy bone-in chicken thighs. Rinse and pat them dry. Next, season every inch with kosher salt and freshly ground black pepper. Then grab a sharp knife and make at least four long crosswise cuts in each thigh. Tuck fresh lemon slices and fragrant rosemary sprigs into every slit.

Meanwhile, cut baby potatoes into bite-sized pieces. Slice a sweet onion into slivers. Toss everything with freshly grated garlic, olive oil, and kosher salt. Spread the vegetables across a parchment paper-lined baking sheet. Then nestle the prepared chicken right on top. As Lemon Rosemary Chicken with Rhubarb Mayonnaise bakes, the potatoes soak up every delicious drop of lemony, herby goodness. Frankly, they’re living their best lives.

Now comes the surprise star

Slice one stalk of rhubarb, but make sure to first remove and discard every leaf because they are poisonous. Boil the rhubarb with two tablespoons of water until soft. Use a wooden spoon to mash it into a smooth mush. Afterward, strain away most of the liquid and let it cool completely. Blend the rhubarb with vegetable oil, a splash of white wine vinegar, and an egg using an immersion blender until silky. Finally, season with kosher salt and sugar to taste. The result is creamy, tangy, and delightfully light pink.

Some recipes quietly sneak onto your weekly menu. Lemon Rosemary Chicken with Rhubarb Mayonnaise bursts through the front door like it owns the place. It looks elegant. It tastes incredible. Best of all, the sheetpan of it all keeps cleanup delightfully simple. Therefore, everyone wins.

Serve Lemon Rosemary Chicken with Rhubarb Mayonnaise for dinner, brunch, or lunch. It feels fancy without acting fancy. In fact, this colorful sheet-pan meal proves that a little rhubarb can completely steal the spotlight—while the chicken happily shares the applause.

Hasselback Lemon Rosemary Chicken with Rhubarb Mayo

Author Lora Wiley-Lennartz

Ingredients

For the chicken:

4
skin-on boneless chicken thighs
Kosher salt and freshly ground black pepper
1.5
lb
baby potatoes
2
large garlic cloves
1
large sweet onion
6
tbsp
olive oil
divided
2
sprigs of fresh rosemary plus some for garnish
2
lemons

For the rhubarb mayonnaise:

1
stalk of rhubarb
2/3
cup
canola or veg oil neutral
1
egg
1
teaspoon
white wine vinegar
Kosher salt and sugar to taste

Instructions

Make the Chicken:

Preheat the oven to 350F.
Line a baking sheet with parchment paper.
Rinse the chicken, pat dry, and season on both sides with salt and pepper.
Wash the potatoes and halve them.
Peel and thinly slice the garlic cloves.
Peel and chop the onion.
Toss the potatoes, garlic, and onions with 4T of the olive oil.
Season with salt & pepper.
Transfer to the prepared baking sheet
Cut the rosemary sprigs into small pieces
Cut one and a half of the lemons into thin slices. Discard any pits.
Squeeze the juice out of the remaining half.
Make about 4 crosswise incisions in each chicken thigh, cutting into, but not all the way through the meat.
Tuck the lemon slices and rosemary into the incisions.
Lay the chicken over the potatoes.
Whisk together 2 tablespoons of olive oil and the lemon juice.
Pour the mixture over the chicken.
Tuck any extra lemon pieces into the potatoes.
Bake for 35-40 minutes.
Transfer to a serving platter.
Garnish with additional rosemary.
Serve with the rhubarb mayonnaise.