Panko-Crusted Roast Chicken Thighs with Mustard and Thyme

Name: Panko-Crusted Roast Chicken Thighs with Mustard and Thyme
Prep time: 1 min
Cook time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons unsalted butter, room temperature; 1 pound medium carrots, scrubbed, cut into 3-inch pieces, halved lengthwise if thick; ¼ cup Dijon mustard; Kosher salt, freshly ground pepper; 2 tablespoons extra-virgin olive oil; ¾ cup panko (Japanese breadcrumbs, read more about other ways to use them here); 8 skin-on, bone-in chicken thighs, patted dry; 8 skin-on, bone-in chicken thighs, patted dry; 2 tablespoons thyme leaves, plus 3 sprigs

Ready: 45 min

Servings: 4 servings

Calories: 1532.29

Ingredients

1 1 pound medium carrots, scrubbed, cut into 3-inch pieces, halved lengthwise if thick
2 ¼ cup Dijon mustard
3 Kosher salt, freshly ground pepper
4 2 tablespoons extra-virgin olive oil
5 ¾ cup panko (Japanese breadcrumbs, read more about other ways to use them here)
6 2 tablespoons thyme leaves, plus 3 sprigs
7 8 skin-on, bone-in chicken thighs, patted dry
8 8 skin-on, bone-in chicken thighs, patted dry
9 4 tablespoons unsalted butter, room temperature

Directions

1
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, 2530 minutes.

Nutrition per serving

1532.29 Calories

22.16g Carbs

97.41g Protein

115.82g Fat

Allergens

milk egg fish tree nuts wheat soy sesame

Panko-Crusted Roast Chicken Thighs with Mustard and Thyme

Directions

Nutrition per serving

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Allergens