|Tasty Baked Chicken on a bed of onions and leeks and topped with a mustard mixture|
My only issue with this recipe was that I just couldn't wait to for cooler weather to try this recipe; therefore, having the oven on for an hour made for a steamy apartment in the middle of summer!
I was apparently in a cooking mood last night because I cooked two new dishes! Along with the chicken, I made an Asparagus & Mushroom Succotash from The Washington Post Food Section and the succotash was also incredibly tasty! I did cut out the red pepper flakes and hot sauce because I don't like my dishes spicy and it still had a great amount of flavor.
|A few ingredients for the Asparagus & Mushroom Succotash|
Baked Chicken with Onion & Leeks
Courtesy Eatingwell.com and delish.com
- 2 cups thinly sliced onions
- 1 cup thinly sliced leeks (washed, use white and light green part only)
- 4 garlic cloves, thinly sliced
- 3 TBS olive oil, divided
- 2 tsp fresh thyme leaves
- 1/4 teaspoon salt
- 2.5 lbs. bone-in chicken pieces (thighs, drumsticks, and/or breasts), skin removed, trimmed
- 1/4 cup Dijon mustard
- 2 tsp minced shallot
- 1.5 tsp chopped fresh rosemary
- 1 tsp soy sauce
- 3/4 tsp freshly ground pepper
Preheat oven to 400ºF. 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 9x13-inch baking dish. Place the chicken pieces on the vegetables. Bake for 10 minutes.
Meanwhile, 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°F, 30 to 45 minutes more. Serve the chicken with the vegetables.