Baked Chicken with Onions & Leeks

Rating: 4.65 stars
20 Ratings
  • 5 star values: 14
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Bruce Aidells
Source: EatingWell Magazine, March/April 2010

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Recipe Summary

total:
1 hr 20 mins
Servings:
6
Nutrition Profile:
Heart Healthy
Low-Calorie
Low Carbohydrate
Dairy-Free
Diabetic Appropriate
Gluten-Free
Low Sodium
Healthy Aging
Low Added Sugars
Nutrition Info
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Ingredients

Directions

  • Preheat oven to 400F.

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  • 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.

Tips

Tips: When using a combination of thighs, drumsticks and breasts, cut each breast in half crosswise to make pieces about the size of an average chicken thigh. And if you buy whole legs, separate the drumsticks and thighs. When all the pieces are about the same size, they'll all cook at the same rate.

A nonreactive bowl or pan--stainless-steel, enamel-coated or glass--is necessary when cooking with acidic foods, such as lemon, to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart an off color and/or off flavor.

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

Per Serving:
248 calories; protein 25.6g 51% DV; carbohydrates 7.6g 3% DV; exchange other carbs 0.5; dietary fiber 1.3g 5% DV; sugars 2.9g; fat 12.3g 19% DV; saturated fat 2.5g 12% DV; cholesterol 96.6mg 32% DV; vitamin a iu 302.2IU 6% DV; vitamin c 6.3mg 11% DV; folate 24.4mcg 6% DV; calcium 35.2mg 4% DV; iron 1.5mg 8% DV; magnesium 34.6mg 12% DV; potassium 349mg 10% DV; sodium 341.6mg 14% DV; thiamin 0.1mg 11% DV.
Exchanges:

3 lean meat, 1 fat

Reviews (20)

Read More Reviews
20 Ratings
  • 5 star values: 14
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Yvonne
Rating: 4 stars
07/19/2017
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! Read More
Ced1106
Rating: 5 stars
04/28/2017
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. Read More
EatingWell User
Rating: 4 stars
11/23/2013
Add mushrooms I added 4 oz. thick cut portabella mushrooms to leeks/onions--very yummy Read More
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EatingWell User
Rating: 4 stars
11/09/2013
Impressed my sister-in-law Super easy to put together. Great aroma when cooking. I substituted bits of chopped celery for the shallots and used basil in place of rosemary because that's what I had in the house. Worked out fine! My sister-in-law who is a wonderful cook chowed down and told me I'd hit to out of the ballpark with this recipe. I loved it too and loved knowing it is healthy and delicious. Pros: Very easy to make. Cons: None. Read More
EatingWell User
Rating: 5 stars
02/21/2013
This dish was very flavorful. I doubled the amount of thyme leaves as we like alot of flavor. Next time I will use more onions as well. Read More
EatingWell User
Rating: 3 stars
01/19/2013
Great for someone on a diet My daughter is on a diet and when she was in town I made it for her. It was a hit. It is hard to find ways to bake chicken and have it remain moist and very flavorful. Pros: It was a very flavorful way to make chicken. Read More
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jenniferpulka@gmail.com
Rating: 4 stars
09/20/2012
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. Read More
kdattilo9@comcast.net
Rating: 5 stars
09/10/2012
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! Read More
EatingWell User
Rating: 4 stars
01/28/2012
Very tasty Very good! I love the different flavors together. I think this would taste great over some rice pilaf. I found that (I used thighs & drums) the cooking time was less. Pros: Juicy flavorful Cons: None Read More
EatingWell User
Rating: 5 stars
10/30/2011
The combination of ingredients is a bit unusual but this came together very well. I used dried herbs (sorry not gonna spend 5-6 on fresh herbs when I'll likely throw out 90% of the package) and ended up with about 60% leeks and it was pretty tasty. I only had chicken breasts on hand which I cut up into thirds and it must have overbaked a little because they were rather dry. But overall a successful repeatable dish. Great lunch leftovers! Read More
EatingWell User
Rating: 5 stars
10/30/2011
I was skeptical about this recipe because I have never cooked with leeks before but it turned out great. The leeks and onions had amazing flavor and the chicken was very moist. It was extremely easy to make yet it tasted like a special meal. We will be making this again! Read More
EatingWell User
Rating: 5 stars
10/30/2011
Really easy to make and delicious. I was surprised at how good it was based on the simple ingredient list. Raves from my husband as well. Read More
kmbeck
Rating: 5 stars
10/30/2011
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 & 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. Read More
EatingWell User
Rating: 5 stars
10/30/2011
This is an awesome dish! Super flavorful and makes the house smell great! The first time I made this I made it exactly per the recipe - fantastic. The next time I added some sliced fennel with the leeks. Really great! Read More
EatingWell User
Rating: 5 stars
10/30/2011
I can't believe how delicious this was - and how easy it was to make. The flavor was excellent and was a real winner with the whole family! Read More
EatingWell User
Rating: 5 stars
10/30/2011
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. Read More
gaillaxen@gmail.com
Rating: 5 stars
10/30/2011
This was amazingly tasty but next time I plan to use 2-3 times as many leeks. Read More
EatingWell User
Rating: 5 stars
10/30/2011
Very tasty. I added about 4 oz of sliced portabella mushrooms (tossed with a little oil salt & thyme) on top of the leeks & put the chicken on top of that. Yummy Read More
EatingWell User
Rating: 5 stars
10/30/2011
We used boneless chicken breasts instead of bone-in and it was delicious! Not dried out at all! The only thing we'd do differently is to double the vegetables next time. Read More
EatingWell User
Rating: 5 stars
10/29/2011
I guess I'm in the minority but I did not like this--and I love leeks onions and mustard. My husband was also underwhelmed. I did use more leeks than were called for (I had no other use for them & didn't want to waste them) but I don't think that's the reason. I agree with another poster that the flavors didn't meld--the onion & leek mixture seemed mismatched with the mustard sauce. It was very easy but a big disappointment. Read More
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