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Baked Chicken Legs with Onions and Leeks

Total Time:  1 hour
Prep Time: 5 minutes
Cook Time: 40 to 55 minutes
Servings: 6


  • 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


  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.

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