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
Instructions
Panko-Crusted Roast Chicken Thighs With Mustard and Thyme serves 4 original recipe by Epicurious.
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