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.

Baked Chicken with Onions & Leeks

onions

garlic,

extra-virgin olive oil, divided

thyme leaves

salt

chicken

Dijon mustard

shallot

rosemary

soy sauce

¾ teaspoon freshly ground pepper

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.


Whisk mustard, shallot, rosemary, soy sauce and pepper in a small bowl; gradually whisk in the remaining 1 tablespoon oil.


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.


I had no leeks on hand, so I made this recipe with a larger quantity of onions. I also included a handful of whole garlic cloves instead of mincing them. The chicken was delicious - tender, almost falling off the bone. My family, including the children, loved it. I added a small amount (maybe 1 tsp) of honey to the sauce, which turned out quite well, and left the rosemary out.  The garlic cloves were lovely and soft enough to spread on bread, which is quite nice. A great deal of broth collected in the pan, and so I did not think much of the texture or color of the cooked onions. They do keep the meat very moist, but are not very edible, in my opinion, especially as they sort of baste in the fat from the chicken skin. Overall, great flavor to the dish. Plan to make other veggies to serve alongside!

Easy to make, great taste. Essentially, it's chicken on top of onion, with a not-too-mustardy mustard sauce. We still had "salty" chicken broth and soy sauce, so I don't know how it would taste without. I'm sure you can easily modify the recipe.

My kitchen smelled heavenly while this was baking.I will definitely be making this again.  The mustard glaze was fantastic and worked well with the onions and leeks. 

My kitchen smelled heavenly while this was baking.
I will definitely be making this again.  The mustard glaze was fantastic and worked well with the onions and leeks. 



Warning - addictive!A friend happened to make this one night. As soon as I tasted it I swear I was addicted. I can't go too long without making this, especially in the fall/ winter. I serve it with a wild rice blend. Everyone I have made it for has loved it. The only exception is my young daughter. This may be for more mature tastebuds with the onions etc. One of my absolute favorites.Pros: Best tasting chicken dish ever!Cons: A little time consuming in the prep but worth it!

Warning - addictive!
A friend happened to make this one night. As soon as I tasted it I swear I was addicted. I can't go too long without making this, especially in the fall/ winter. I serve it with a wild rice blend. Everyone I have made it for has loved it. The only exception is my young daughter. This may be for more mature tastebuds with the onions etc. One of my absolute favorites.
Pros: Best tasting chicken dish ever!
Cons: A little time consuming in the prep but worth it!

This was amazingly tasty, but next time I plan to use 2-3 times as many leeks.


This was really easy and incredibly flavorful, which surprised me, because I'm not a huge fan of mustard.  I baked 4 chicken thighs and 4 chicken drumsticks.  I used whole-grain mustard, because it's what I had on hand, and I used dried thyme instead of fresh.  Other than that, the only addition I made was to add about a tablespoon of OJ to the mustard sauce because the whole-grain mustard made the sauce very thick. I spooned the onion mixture over the chicken when I served it.  YUM! I will make this recipe again for sure.




I love leeks! That said I was sad that this recipe didn't live up to it's comments and rating. My taste buds were confused while eating this dish, it appeared that I had two different kinds of chicken. The flavor from the chicken resting on the onions, leeks, garlic &amp; herbs might have been good, but it was overpowered by the dijion sauce that was placed on the top. Unfortuately the sauce was too heavy on the top and did not work well with the onion, leeks and garlic.



baked chicken with onions & leeks

Total: 1 hours, 20 minutes

Author : Bruce Aidells

Ingredients

Instructions

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