Roasted chicken thighs with forced rhubarb and tarragon

Forced rhubarb is a delicious ingredient that you’ll find in your local shops and maybe in your own garden if you’ve decided to force your rhubarb plants this year!

Unlike main crop rhubarb, forced rhubarb is sweeter and because of this, lends itself to savoury dishes really nicely.

Inspired by a recent trip to Copenhagen where they use fruit in so many savoury dishes beautifully! This recipe pairs the rhubarb with golden roasted chicken thighs in a one-pot dish that makes its own sauce as well – perfect!

You’ll need

  • 4 skin on chicken thighs (you can use a whole chicken jointed into 6, just up the cooking time by 15 to 20mins and up the rhubarb a little!)
  • 2 red onions
  • 2 garlic cloves
  • A sprig of fresh tarragon
  • Salt
  • Oil


  • One roasting pan
  • Preheated oven 200°C/180°C Fan/350 F/Gas Mark 4

This meal was cooked with The Pirates of the Caribbean theme tune playing and a huge cup of ginger herbal because all the rum had gone…

Let’s get cooking!

  1. Quarter your onions and squash your garlic. Add that to your oven pan with the chicken thighs and season with a little salt and pepper. Drizzle a little oil over and roast for 30mins.
  2. After 30mins your chicken should be turning golden. Cut your rhubarb into inch chunks and add to the pan with a splash of water. Roast for a further 10 mins,
  3. Your meal is ready when the chicken is golden and the rhubarb slightly squishy.
  4. Serve with new potatoes and either greens or a salad.
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