Chicken with Baked Rhubarb and Cucumber-Radish Salad Recipe

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  • Healthy
serves: 4


  • 1 organic or free-range chicken, cut into 8 pieces
  • Salt and freshly-ground black pepper
  • 300g rhubarb
  • 50g raw organic sugar
  • For the cucumber-radish salad:
  • 1 cucumber, deseeded and sliced
  • 1 bunch of radishes, sliced
  • For the dressing:
  • 100ml goats-milk yoghurt
  • 1 garlic clove, finely chopped
  • 2tbsp chopped mint


  • Preheat the oven to 200C/gas mark 6. Put the chicken pieces in an ovenproof dish, sprinkle with salt and pepper and roast in the preheated oven for 30 minutes

  • Cut the rhubarb into pieces and mix it with the sugar in the bowl

  • Take the chicken out of the oven, place the rhubarb under the chicken, put it back in the oven and roast for 15 minutes more

  • Make the salad: mix the cucumber and radish slices in a bowl. Blend together the dressing ingredients and mix this into the salad. Season with salt and pepper

  • Serve the chicken and rhubarb with the salad and boiled potatoes

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(40 ratings)
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