Roast Chicken with Rhubarb Butter and Asparagus
Ingredients
- 1 large rhubarb stalk, cut into ½-inch pieces
- ¼ cup fresh orange juice
- 2 tablespoons honey
- 1 tablespoon finely grated peeled ginger
- ½ cup (1 stick) unsalted butter, room temperature
- Kosher salt and freshly ground black pepper
- 1 3½–4-pound chicken, backbone removed, chicken patted dry
- 2 tablespoons olive oil, divided
- 1 tablespoon fresh thyme leaves
- 1 bunch asparagus, trimmed
- 2 lemons, halved
Instructions
Roast Chicken with Rhubarb Butter and Asparagus serves 4 original recipe by Bon Appetit.
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