Ingredients for Panko-Crusted Roast Chicken Thighs with Mustard and Thyme

• 80g 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

• 450g 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 232°C. 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 grill. Grill 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.