Panko-Crusted Roast Chicken Thighs with Mustard and Thyme

Name: Panko-Crusted Roast Chicken Thighs with Mustard and Thyme
Total time: 47 min
Yield: 4 servings
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

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.

4 servings

47 min

Published October 4, 2025

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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