Orange Thyme Chicken with Rhubarb Compote and Mashed Potatoes

Prep Time: 20 min
Cook Time: 30 min
Serves: 6

This savoury chicken is best made at the height of rhubarb season, when the vibrant pink hue will pop on the plate.


6 bone-in, skinless chicken breasts
1 tbsp (15 mL) black pepper, freshly ground
1/4 tsp (1.25 mL) salt
2 tbsp (30 mL) frozen orange juice concentrate, thawed
1 tsp (5 mL) orange zest, freshly grated
1 tbsp (15 mL) thyme, fresh, minced
1 tbsp (15 mL) extra virgin olive oil
3 tbsp (45 mL) balsamic vinegar
1/2 cup (125 mL) brown sugar
1 tbsp (15 mL) ginger, minced
1/2 cup (125 mL) onions, minced
2 cups (500 mL) rhubarb, fresh or frozen, cut into ½ inch (1.25 cm) pieces
6 red potatoes, with skin
1/4 cup (60 mL) 1% milk
1 tbsp (15 mL) butter
3 cloves garlic, whole
6 sprigs thyme, fresh, for garnish


1 Preheat oven to 350°F (175°C).
2 Make glaze by adding pepper, salt, orange juice concentrate, thyme and olive oil to a medium sized bowl and stirring ingredients. You can also add some grated orange zest for added flavour (if desired).
3 Arrange skinless breasts bone side down in a baking dish and top with glaze. Bake in oven for approximately 45 minutes or until browned and cooked through and internal temperature reaches 165°F (74°C). Baste with pan juices twice during baking.
4 Make rhubarb compote while chicken is baking by combining vinegar, brown sugar, ginger, rhubarb and onion in saucepan. Bring to a boil and reduce heat and simmer 20 minutes. Turn off heat and sit to cool.
5 Make mashed potatoes by cutting potatoes into four and cooking in plenty of water with the whole garlic. Remove from heat and mash potatoes and garlic with butter and milk.
6 To serve place chicken breast on mound of mashed potatoes and drizzle rhubarb compote around edges of dish. Garnish with fresh sprig of thyme.