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Baked Chicken with Onions & Leeks

  • 35 m
  • 1 h 20 m
Bruce Aidells
“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. ”


    • 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
    • 2½-3 pounds bone-in chicken pieces (thighs, drumsticks and/or breasts), skin removed, trimmed (see Tip)
    • ¼ cup Dijon mustard
    • 2 teaspoons minced shallot
    • 1½ teaspoons chopped fresh rosemary
    • 1 teaspoon reduced-sodium soy sauce
    • ¾ teaspoon freshly ground pepper


  • 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.
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