Crispy Rhubarb Lemon Chicken Bake

So apparently Rhubarb is great for inflammation SO we had to try this yummy recipe!!  It was really good and the whole crew gobbled it all up :)  Come on for less pain too!!!!  This also is gluten and dairy free meal!!!

Ingredients

For the Chicken Marinade:
1/4 cup creamy balsamic dressing or vinaigrette
1/4 cup tangy BBQ sauce (gluten free)
2 garlic cloves
1/2 teaspoon salt
1/2 teaspoon black pepper
2 -3 rhubarb stalks, shaved/peeled (Keep the shavings for topping)
1/4 cup maple syrup
1 Tablespoon lemon juice

For the Lemon Chicken bake and Crispy Rhubarb:
1 1/2 pounds skinless boneless chicken thighs (about 5 small thighs)
1 lemon
Olive oil as needed for the skillet and to toss rhubarb shavings
Salt to taste
Pepper to taste
Rhubarb shavings
Optional: 1/4 teaspoon lemon garlic seasoning or lemon pepper
1 cup pearled onions
Pinch of tarragon leaves or thyme to garnish

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Instructions

1. Preheat the oven to 375°F.
2. Clean the rhubarb stalks, and trim the ends.
3. Using a vegetable peeler, peel the red skin of the rhubarb to create shavings. (See blog post.) Set the shavings aside.
4. Place 2-3 small rhubarb stalks, BBQ sauce, balsamic dressing, maple syrup, and seasonings in a blender. Pulse until creamy.
5. Clean and trim the chicken thighs. Set the chicken aside.
6. Add 1 Tablespoon of olive oil to an oven-safe or cast iron skillet. (A Dutch oven can be used as well.)
7. Add the marinade and chicken thighs to the skillet. Squeeze lemon juice on top.
8. Bring the marinade to a quick boil. Reduce the heat or turn it off completely when the edges begin to to caramelize on the pan.
9. Flip the chicken thighs over, and place lemon slices on top of each thigh.
10. Add 1 cup of peeled pearled onions to the skillet. Drizzle them with olive oil, and add salt and pepper to taste.
11. Transfer the skillet to the oven, and bake at 375° F for 10 minutes.
12. While the chicken is baking, season the rhubarb shavings with olive oil, salt, pepper, and lemon garlic or lemon pepper, if using.
13. Add the shavings to the skillet with the chicken. Bake for 15 minutes, tossing the shavings halfway through. Thinner shavings will cook faster.
14. Once the chicken and rhubarb shavings are fully cooked and crispy, remove the skillet from the oven.
15. Add more marinade on top of the chicken, and top each thigh with the rhubarb shavings.
16. Add salt and pepper to taste, and sprinkle with fresh thyme to garnish.
17. Serve with pearled onions.