2 Boneless, Skinless Chicken Breasts
2 cloves Garlic
1 stalk Rhubarb
¾ lb Fingerling Potatoes
½ bunch Asparagus
1 bunch Thyme Sprigs
2 Tbsps Butter
1 Tbsp Honey, room temperature
1 Tbsp White Wine Vinegar
Preheat the oven to 475ºF. Wash and dry the potatoes, asparagus and rhubarb. Halve the potatoes lengthwise. Cut off the woody part of the asparagus; then cut into thirds on an angle. Cut off and discard any leaves or woody stem from the rhubarb; thinly slice the rhubarb crosswise.
Place the potatoes, whole thyme sprigs, and unpeeled whole garlic cloves on a sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer, with the potatoes cut side down, on 1 side of the sheet pan. Roast 10 to 12 minutes, or until the potatoes are lightly browned. Leaving the oven on, remove the roasted potatoes from the oven but leave on sheet pan.
While the potatoes and garlic roast, pat the chicken dry with paper towels and season with salt and pepper on both sides. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 5 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits in the pan, transfer to a cutting board and set aside in a warm place.
Place the asparagus in a bowl; drizzle with olive oil and season with salt and pepper. Toss to thoroughly coat. Carefully remove the roasted garlic cloves from the sheet pan; transfer to a small bowl. Add the seasoned asparagus to the other side of the sheet pan in a single, even layer. Return to the oven and roast 5 to 7 minutes, or until the asparagus is lightly browned and the potatoes are tender when pierced with a fork. Remove from the oven; discard the thyme sprigs.
While the potatoes and asparagus roast, and when garlic is cool enough to handle, using your fingers, carefully squeeze the roasted garlic cloves out of their skins; discard the skins. Heat the pan of browned bits on medium-high until hot. Add the garlic, rhubarb and vinegar; season with salt and pepper. Cook, stirring frequently and scraping up the browned bits from the bottom of the pan, 1 to 2 minutes, or until the rhubarb is slightly softened. Add the honey and 1/4 cup of water. Cook, stirring occasionally, 2 to 3 minutes, or until slightly thickened. Turn off the heat and add the butter; stir until melted. (If the sauce seems too thick, gradually stir in up to 2 tablespoons of water.) Season with salt and pepper to taste.
Top the chicken with the sauce. Enjoy!