Baked Chicken Legs with Onions and Leeks

Ingredients

• 2 cups thinly sliced onions
• 1 cup thinly sliced and washed leek, white and light green part only
• 4 cloves garlic, thinly sliced
• 3 tbsp extra-virgin olive oil, divided
• 2 tsp fresh thyme leaves
• 1/4 tsp salt
• 3 lbs. Wholesome Farms Direct Source-Verified chicken legs
• 1/4 cup Dijon mustard
• 2 tsp minced shallot
• 1 1/2 tsp chopped fresh rosemary
• 1 tsp reduced-sodium soy sauce
• 3/4 tsp freshly ground pepper

Directions

1. Preheat oven to 400 degrees F.
2. Toss onions, leek, garlic, 2 tablespoons oil, thyme, and salt in a bowl.
3. Spread the well-coated mixture in a 9x13-inch glass baking dish.
4. Place the chicken legs on the vegetables
5. Bake for 10 minutes.
6. Meanwhile, whisk mustard, shallot, rosemary, soy sauce, and pepper in a bowl.
7. Slowly stir in 1 tablespoon oil.
8. After the 10 minutes, brush the chicken with the glaze.
9. Continue baking 30 to 45 minutes more until an instant-read thermometer inserted into the thickest part of a leg or breast registers 165 degrees F.