Chicken

Baked Chicken with Onions & Leeks

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Drescription

Baking pieces of chicken is one of the easiest ways to put a meal on the table for your family. This mustard-glazed chicken is roasted on a bed of sliced onions, leeks and garlic that you can serve alongside it.

Ingredients

  • 2 cups thinly sliced onions
  • 1 cup thinly sliced and washed leek, white and light green part only
  • 4 cloves garlic, thinly sliced
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 teaspoons fresh thyme leaves
  • ¼ teaspoon salt
  • 2 1/2-3 pounds bone-in chicken pieces (thighs, drumsticks and/or breasts), skin removed, trimmed (see tip)
  • ¼ cup dijon mustard
  • 2 teaspoons minced shallot
  • 1 ½ teaspoons chopped fresh rosemary
  • 1 teaspoon reduced-sodium soy sauce
  • ¾ teaspoon freshly ground pepper

Directions

  1. Preheat oven to 400F.
  2. Toss onions, leek, garlic, 2 tablespoons oil, thyme and salt in a large bowl until the vegetables are well coated. Spread the mixture in a nonreactive 9-by-13-inch baking dish (see Tip). Place the chicken pieces on the vegetables. Bake for 10 minutes.
  3. Whisk mustard, shallot, rosemary, soy sauce and pepper in a small bowl; gradually whisk in the remaining 1 tablespoon oil.
  4. After 10 minutes, brush the chicken with the mustard glaze. Continue baking until an instant-read thermometer inserted into the thickest part of a leg or breast (without touching bone) registers 165 degrees F, 30 to 45 minutes more. Serve the chicken with the vegetables.
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