Name: Roast Chicken with Rhubarb Butter and Asparagus
Yield: 4 Servings
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

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Michael Graydon & Nikole Herriott

Talk about a spring chicken. The sour-sweet rhubarb butter seasons and bastes the meat as the bird roasts.

Recipe notes