Roasted Chicken with Cranberry Rhubarb Compote and Mint

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Serves 2 | cooking time 1 hour


2 whole chicken legs, preferably pasture-raised
2 tablespoons unsalted butter
1 teaspoon salt
freshly cracked black pepper
1 cup chopped rhubarb
2 tablespoons orange juice
1 tablespoon orange zest
1/2 cup cane sugar
1/2 cup water
1 cup fresh cranberries
fresh mint for serving


Preheat the oven to 450°F. Remove the chicken legs from the refrigerator and pat the skin dry. Place the chicken on a cooling rack set over a rimmed baking dish. Melt the butter, then brush it evenly over the chicken legs. Sprinkle evenly with salt and black pepper. Roast the chicken legs for 40 to 45 minutes until the juices run clear when pierced with a knife, and the skin is crispy and golden brown.

Meanwhile, prepare the rhubarb compote. Combine the rhubarb, orange juice, orange zest, cane sugar, and water in a small pot and cook over medium heat until the rhubarb begins to break down. Add the cranberries and continue cooking for several more minutes until the cranberries are soft and begin to burst.

Arrange the chicken on a plate and serve with the rhubarb compote and chopped fresh mint.

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