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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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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

248 calories; protein 25.6g; carbohydrates 7.6g; dietary fiber 1.3g; sugars 2.9g; fat 12.3g; saturated fat 2.5g; cholesterol 96.6mg; vitamin a iu 302.2IU; vitamin c 6.3mg; folate 24.4mcg; calcium 35.2mg; iron 1.5mg; magnesium 34.6mg; potassium 349mg; sodium 341.6mg; thiamin 0.1mg.
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Reviews (7)

20 Ratings
  • 5 star values: 14
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/23/2013
Add mushrooms I added 4 oz. thick cut portabella mushrooms to leeks/onions--very yummy Read More
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
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
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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
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
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
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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
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
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