Baked Chicken with Onions & Leeks

 

Baked Chicken with Onions & Leeks

 Fixings:

•     2 cups meagerly cut onions
•     1 cup meagerly cut and washed leek, white and light green part as it were
•     4 cloves garlic, meagerly cut
•     3 tablespoons extra-virgin olive oil, separated
•     2 teaspoons new thyme leaves
•     ¼ teaspoon salt
•     2½-3 pounds bone-in chicken pieces (thighs, drumsticks as well as bosoms), skin eliminated, managed
•  ¼ cup Dijon mustard
•     2 teaspoons minced shallot
•     1½ teaspoons hacked new rosemary
•     1 teaspoon diminished sodium soy sauce
•     ¾ teaspoon newly ground pepper

Planning:

    Preheat broiler to 400F.

    Throw onions, leek, garlic, 2 tablespoons oil, thyme and salt in an enormous bowl until the vegetables are very much covered. Spread the combination in a nonreactive 9-by-13-inch baking dish (see Tip). Put the chicken pieces on the vegetables. Heat for 10 minutes.Macaroni-and-beef-casserole.l

    Whisk mustard, shallot, rosemary, soy sauce and pepper in a little bowl; steadily speed in the leftover 1 tablespoon oil.

    Following 10 minutes, brush the chicken with the mustard coat. Keep baking until a moment read thermometer embedded into the thickest piece of a leg or bosom (without contacting bone) registers 165°F, 30 to 45 minutes more. Serve the chicken with the vegetables. Appreciate it !!!

Baked Chicken with Onions & Leeks VIDEO