This mustard-glazed chicken is roasted on a bed of sliced onions, leeks and garlic which you can serve alongside it. It is a delectable meal in itself which you can eat with rice pasta. Add more pepper for some spice.
Makes 6 servings
2 large onions, thinly sliced
4 stalks leeks, washed and the white and green parts thinly sliced
4 cloves garlic, thinly sliced
3 tablespoons extra-virgin olive oil, divided
2 teaspoons fresh thyme leaves
1/4 teaspoon salt
2 1/2-3 pounds chicken, cut into pieces, skin removed and trimmed
1/4 cup Dijon mustard
2 teaspoons minced shallots
1 1/2 teaspoons chopped fresh rosemary
1 teaspoon reduced-sodium soy sauce
3/4 teaspoon freshly ground pepper
Preheat oven to 400Â°F and lightly grease a baking dish with oil.
Combine the onions, leeks garlic, thyme, oil and salt in a large bowl. Toss well and make sure that the vegetables are coated in oil. Transfer the mixture to the baking dish and place the chickens on top of it.
In a small bowl, combine the mustard, shallots, rosemary, soy sauce and pepper. Gradually add one tablespoon of oil. Continue to whisk until well combined.
Glaze the chicken with the mustard mixture. You may use a brush or marinate the chicken. Bake it for 20-30 minutes or until the chicken is browned and the meat is tender. Transfer it to a serving plate or individual plates. Serve with the baked onions and leeks.
Photo Courtesy Of: Â VirtualErn