Recipe Detail

Panko-Crusted Roast Chicken Thighs with Mustard and Thyme

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Number of Servings:


  1. 3/4 cups - panko (Japanese breadcrumbs)
  2. 4 tablespoons - unsalted butter at room temperature
  3. 1/4 cups - Dijon mustard
  4. 2 tablespoons - thyme leaves, plus 3 sprigs
  5. 8 - skin-on, bone-in, patted dry chicken thighs
  6. - kosher salt and freshly ground black pepper
  7. 1 pounds - medium carrots, scrubbed, cut into 3-inch pieces, halved lengthwise if thick
  8. 2 tablespoons - extra-virgin olive oil


Place a rack in the highest position in oven; preheat to 450° F.

Place panko in a small bowl. In another bowl, mash together the butter, mustard and thyme leaves with a fork (it will be a little lumpy).

Season chicken thighs on both sides with salt and pepper. Arrange skin side up on a rimmed baking sheet and smear mustard mixture 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.

Arrange carrots and thyme sprigs around chicken and drizzle with oil; season with salt and pepper. Toss to coat; bake until carrots are tender and chicken is cooked through, about 25 to 30 minutes.

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.




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