Panko-Crusted Roast Chicken Thighs with Mustard and Thyme
Crispy panko-crusted chicken thighs flavored with Dijon mustard and fresh thyme, roasted alongside tender carrots. This delicious one-pan meal combines the crunch of Japanese breadcrumbs with the savory flavors of mustard and herbs.
Ingredients
- •¾ cup panko (Japanese breadcrumbs)
- •4 tablespoons unsalted butter
- •¼ cup Dijon mustard
- •2 tablespoons thyme leaves
- •8 pieces chicken thighs
- •to taste kosher salt and pepper
- •1 pound carrots
- •2 tablespoons extra-virgin olive oil
Cooking Instructions
- 1.
Place a rack in highest position in oven; preheat to 450°F. 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.
15 min
- 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.
30 min
- 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.
2 min
