A quick and easy-to-make crispy roast chicken dish! Pair it with spicy, sauteed greens or broccoli for a delicious go-to dinner. We will have forest-raised and organic-fed chicken, new potatoes, and carrots (along with a variety of greens and broccoli) at the market this week!
- ¾ cup panko breadcrumbs
- 4 tablespoons unsalted butter, room temperature
- ¼ 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-inch pieces, halved lengthwise if thick
- 1 pound new potatoes, cut into quarters or 1-inch pieces
- 2 tablespoons extra-virgin olive oil
Place a rack in highest position in oven; preheat to 450°. 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, potatoes, 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.
Heat broiler. Broil just until panko is golden brown and vegetables are tender and browned in spots, about 2 minutes. Transfer to a platter, pour pan juices over top, and serve.