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!