INGREDIENTS:
- 1 large rhubarb stalk, cut into small pieces
- ¼ cup fresh orange juice
- 1 teaspoon finely grated ginger
- 1 stick (4oz/113g) butter, room temperature
- 1 large chicken, patted dry
- 2 tablespoons olive oil, divided
- 1 tablespoon fresh thyme leaves
- 1 bunch asparagus, trimmed
- 2 lemons, halved
INSTRUCTIONS:
- In a small pan, bring rhubarb, orange juice and freshly grated ginger to a simmer over medium heat. Cook, stirring occasionally, until rhubarb is soft but not falling apart, about 5 minutes. Drain over a small bowl. Reserve cooking liquid and rhubarb separately; allow to cool down.
- Combine rhubarb mixture left in the sieve and butter in a small bowl until smooth; season with salt and pepper. Set aside 1 tablespoon rhubarb butter for asparagus.
- Preheat oven to 400°F. Place chicken, on a roast pan or large skillet. Gently slide your fingers underneath skin to loosen and rub flesh all over with remaining rhubarb butter (try not to tear skin). Drizzle chicken with 1 tablespoon oil and some of the reserved rhubarb cooking liquid, scatter thyme over, and season with salt and pepper.
- Roast chicken until skin is browned and crisp and meat is cooked through (juices will run clear) for almost 50 minutes. Allow to rest for 10 minutes.
- Meanwhile, line a baking tray with some baking paper. Toss asparagus in a large bowl with remaining 1 tablespoon oil and season with salt and pepper. Bake it for almost 10 minutes, turning it, until stalks are just tender. Toss asparagus with reserved rhubarb butter.
- Serve chicken and asparagus with drizzle over some of the juices left in the pan.
- Enjoy!
