Panko-Crusted Roast Chicken Thighs with Mustard and Thyme

Name: Panko-Crusted Roast Chicken Thighs with Mustard and Thyme
Ingredients: ¾ cup panko (Japanese breadcrumbs, read more about other ways to use them here); 4 tablespoons unsalted butter, room temperature; ¼ cup Dijon mustard; 2 tablespoons thyme leaves, plus 3 sprigs; 8 skin-on, bone-in chicken thighs, patted dry; Kosher salt, freshly ground pepper; 1 pound medium carrots, scrubbed, cut into 3-inch pieces, halved lengthwise if thick; 2 tablespoons extra-virgin olive oil

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Servings: 4

Cost: $6.78 /serving

Author : Jenny Rosenstratch

Panko-Crusted Roast Chicken Thighs with Mustard and Thyme

Ingredients

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¾ cup panko (Japanese breadcrumbs, read more about other ways to use them here)4 tablespoons unsalted butter, room temperature¼ cup Dijon mustard2 tablespoons thyme leaves, plus 3 sprigs8 skin-on, bone-in chicken thighs, patted dryKosher salt, freshly ground pepper1 pound medium carrots, scrubbed, cut into 3-inch pieces, halved lengthwise if thick2 tablespoons extra-virgin olive oil

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Instructions

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Step 1

Place a rack in highest position in oven; preheat to 450°. Place panko in a small bowl. Mash butter, mustard, and thyme leaves in another small bowl with a fork (it will be a little lumpy). Season chicken thighs on both sides with salt and pepper. Arrange skin side up a rimmed baking sheet and smear all over skin side of thighs. Working with 1 piece at a time, firmly press chicken, skin side down, into panko so crumbs adhere. Place back on baking sheet skin side up.

Step 2

Arrange carrots and thyme sprigs around chicken and drizzle with oil; season with salt and pepper. Toss to coat and bake until carrots are tender and chicken is cooked though, 25–30 minutes.

Step 3

Heat broiler. Broil chicken and carrots just until panko is golden brown and carrots are tender and browned in spots, about 2 minutes. Transfer to a platter and pour pan juices over top.