Baked Chicken with Onions & Leeks

18 Reviews
From: EatingWell Magazine March/April 2010

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 6 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 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
  • 1/4 teaspoon salt
  • 2 1/2-3 pounds bone-in chicken pieces (thighs, drumsticks and/or breasts), skin removed, trimmed (see Tip)
  • 1/4 cup Dijon mustard
  • 2 teaspoons minced shallot
  • 1 1/2 teaspoons chopped fresh rosemary
  • 1 teaspoon reduced-sodium soy sauce
  • 3/4 teaspoon freshly ground pepper

Preparation

  • Active

  • Ready In

  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 °F, 30 to 45 minutes more. Serve the chicken with the vegetables.
  • 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 information

  • Per serving: 248 calories; 12 g fat(2 g sat); 1 g fiber; 8 g carbohydrates; 26 g protein; 24 mcg folate; 97 mg cholesterol; 3 g sugars; 0 g added sugars; 302 IU vitamin A; 6 mg vitamin C; 35 mg calcium; 2 mg iron; 342 mg sodium; 349 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: 3 lean meat, 1 fat

Reviews 18

November 23, 2013
profile image
By: EatingWell User
Add mushrooms I added 4 oz. thick cut portabella mushrooms to leeks/onions--very yummy
November 09, 2013
profile image
By: EatingWell User
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.
February 21, 2013
profile image
By: EatingWell User
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.
January 19, 2013
profile image
By: EatingWell User
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.
September 20, 2012
profile image
By: jenniferpulka
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.
September 10, 2012
profile image
By: kdattilo9
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!
January 28, 2012
profile image
By: EatingWell User
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
November 17, 2010
profile image
By: EatingWell User
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.
August 18, 2010
profile image
By: EatingWell User
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.