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Cook Time:35 minsAdditional Time:45 minsTotal Time:1 hr 20 minsServings:6Yield:6 servingsJump to Nutrition Facts
Cook Time:35 minsAdditional Time:45 minsTotal Time:1 hr 20 minsServings:6Yield:6 servings
Cook Time:35 mins
Cook Time:
35 mins
Additional Time:45 mins
Additional Time:
45 mins
Total Time:1 hr 20 mins
Total Time:
1 hr 20 mins
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2cupsthinly sliced onions1cupthinly sliced and washed leek, white and light green part only4clovesgarlic, thinly sliced3tablespoonsextra-virgin olive oil, divided2teaspoonsfresh thyme leaves¼teaspoonsalt2 1/2-3 pounds bone-in chicken pieces (thighs, drumsticks and/or breasts), skin removed, trimmed (see Tip)¼cupDijon mustard2teaspoonsminced shallot1 ½teaspoonschopped fresh rosemary1teaspoonreduced-sodium soy sauce¾teaspoonfreshly ground pepper
Cook Mode(Keep screen awake)
Ingredients
2cupsthinly sliced onions
1cupthinly sliced and washed leek, white and light green part only
4clovesgarlic, thinly sliced
3tablespoonsextra-virgin olive oil, divided
2teaspoonsfresh thyme leaves
¼teaspoonsalt
2 1/2-3 pounds bone-in chicken pieces (thighs, drumsticks and/or breasts), skin removed, trimmed (see Tip)
¼cupDijon mustard
2teaspoonsminced shallot
1 ½teaspoonschopped fresh rosemary
1teaspoonreduced-sodium soy sauce
¾teaspoonfreshly ground pepper
Directions
Preheat oven to 400F.
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.
Originally appeared: EatingWell Magazine, March/April 2010
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Nutrition Facts(per serving)248Calories12gFat8gCarbs26gProtein
Nutrition Facts(per serving)
- 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.
