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Bon Appétit

Panko-Crusted Roast Chicken Thighs With Mustard and Thyme

By Jenny Rosenstrach
Image may contain Food Meal and Dish
Bobbi Lin

Who isn’t looking for a quick-to-make, easy-to-love dinner for busy weeknights? This roast chicken recipe will become one of your MVPs.

Recipe information

  • Yield

    4 servings

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

Preparation

  1. 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.

TagsChicken ThighChickenPoultryCarrotRoot VegetableVegetableQuickEasySheet-Pan DinnersWeeknight MealsMainDairy FreeRoastDinnerBon Appétit
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