Roasted Chicken Thighs with Mustard and Thyme (Panko)

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.

¾ cup panko (Japanese breadcrumbs)
4 Tbsp. unsalted butter, room temperature
¼ cup Dijon mustard
2 Tbsp. thyme leaves, plus 3 sprigs
8 chicken thighs, skin-on, bone-in, patted dry
sea salt
black pepper, freshly ground
1 lb medium carrots, scrubbed, cut into 3" pieces, halved lengthwise if thick
2 Tbsp. extra-virgin olive oil

Place a rack in highest position in oven; preheat to 450°F (230°C/210°C fan, Gas Mark 8).

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 through, 25-30 minutes.

Preheat an oven 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.

Makes 4 servings.