Name: Golden Panko-Crusted Chicken Thighs with Mustard, Thyme, and Carrots
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 pound medium carrots, scrubbed, cut into 3-inch pieces and halved lengthwise if thick; 4 tablespoons unsalted butter, at room temperature; 1/4 cup Dijon mustard; 1 teaspoon kosher salt; 1 tablespoon fresh thyme leaves, chopped, plus 4 whole sprigs; 8 skin-on, bone-in chicken thighs, patted dry; 1 cup panko breadcrumbs; 1/2 teaspoon freshly ground black pepper; 2 tablespoons extra-virgin olive oil

Crusted Chicken

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Sink your teeth into these juicy, golden panko-crusted chicken thighs flavored with mustard and thyme, served alongside tender roasted carrots. This mouthwatering dish is perfect for weeknight dinners, and will impress everyone at the table.

Milk

Wheat

Fresh Vegetables

gram

carrot

Butter & Margarine

unsalted butter

Condiments

dijon mustard

Seasonings

salt

fresh thyme

Poultry

chicken thigh

Other Bread

panko

black pepper

Oils

milliliter

extra virgin olive oil

Water

Calories

Carbohydrates

Protein

Sugar

Cholesterol

Trans fatty acids

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Minerals

Phosphorus

Potassium

Sodium

Manganese

Selenium

Vitamin C

Vitamins

Pantothenic acid (B5)

Vitamin B6

Choline

Alpha-carotene

Vitamin A

Beta-carotene

Beta-cryptoxanthin

Lycopene

Dietary Folate Equivalents

Lutein+zeaxanthin

Dietary Fiber

Zinc

Copper

Vitamin K

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Calories from Fat

Iron

Magnesium

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Wholesome Almond Crusted Chicken Parmesan

Golden Panko-Crusted Chicken Thighs with Mustard, Thyme, and Carrots

Produce

Dairy

Condiment & Toppings

Baking Goods

Meat & Seafood

Bakery

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Preheat the oven to 450°F (230°C) and position a rack in the highest position.

Place 1 cup panko breadcrumbs in a shallow dish.

In a separate bowl, mix together 4 tablespoons of room temperature unsalted butter, 1/4 cup Dijon mustard, and 1 tablespoon chopped fresh thyme leaves until combined.

Generously season the chicken thighs with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper on both sides.

Smear the butter-mustard mixture all over the skin side of the seasoned chicken thighs.

Firmly press the chicken thighs, skin side down, into the panko breadcrumbs, ensuring the crumbs adhere to the skin.

Place the chicken thighs skin side up on a rimmed baking sheet.

Arrange the 1 pound of carrot pieces and 4 whole thyme sprigs around the chicken. Drizzle with 2 tablespoons extra-virgin olive oil and season with additional salt and pepper to taste.

Bake the chicken and carrots for 25-30 minutes, or until the chicken is cooked through and the carrots are tender.

Switch the oven to broil and broil the chicken and carrots for 2 minutes or until the panko turns golden brown and the carrots have browned spots.

Transfer the chicken and carrots to a serving platter and pour any remaining pan juices over the top before serving.

Golden Panko-Crusted Chicken Thighs with Mustard, Thyme, and Carrots

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