Who isn’t looking for a quick-to-make, easy-to-love dinner for busy weeknights? This roast chicken recipe will become one of your MVPs.
- 4 servings
- 3/4 cup panko (Japanese breadcrumbs)
- 4 tablespoons unsalted butter, room temperature
- 1/4 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″ pieces, halved lengthwise if thick
- 2 tablespoons extra-virgin olive oil
- Place a rack in highest position in oven; preheat to 450°F. Place panko in a small bowl. Mash butter, mustard, and thyme leaves in another small bowl with a fork (it will be a little lumpy). Season chicken thighs on both sides with salt and pepper. Arrange skin side up a rimmed baking sheet and smear 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 and bake until carrots are tender and chicken is cooked though, 25–30 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.