Baked Chicken with Onions & Leeks


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.

Cook Time:
35 mins
Additional Time:
45 mins
Total Time:
1 hr 20 mins
6 servings


  • 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

  • 2 1/2-3 pounds bone-in chicken pieces (thighs, drumsticks and/or breasts), skin removed, trimmed (see Tip)

  • ¼ cup Dijon mustard

  • 2 teaspoons minced shallot

  • 1 ½ 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 degrees 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 Facts (per serving)

248 Calories
12g Fat
8g Carbs
26g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 248
% Daily Value *
Total Carbohydrate 8g 3%
Dietary Fiber 1g 5%
Total Sugars 3g
Protein 26g 51%
Total Fat 12g 16%
Saturated Fat 3g 13%
Cholesterol 97mg 32%
Vitamin A 302IU 6%
Vitamin C 6mg 7%
Folate 24mcg 6%
Sodium 342mg 15%
Calcium 35mg 3%
Iron 2mg 8%
Magnesium 35mg 8%
Potassium 349mg 7%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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