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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