This is a superstar weeknight dinner. I already know that I’m going to make it a million times. 😉 The preparation is actually very similar to my favorite weeknight salmon recipe.
This recipe was adapted from Bon Appétit, contributed by Jenny Rosenstrach. I used boneless, skinless chicken thighs instead of bone-in, and adapted the cooking temperature, method, as well as the cooking time. I roasted the chicken over sliced rainbow carrots and also roasted potatoes and asparagus on separate sheet pans in the same oven. Wonderful!
¾ cup panko breadcrumbs
4 tablespoons unsalted butter, room temperature
¼ cup Dijon mustard
2 tablespoons thyme leaves, plus 6 sprigs
10 boneless, skinless chicken thighs, patted dry
coarse salt and freshly ground pepper
2 pounds medium carrots, scrubbed, cut into 4-inch pieces, halved lengthwise if thick (I used rainbow carrots)
2-3 tablespoons extra-virgin olive oil
- 2 pounds tiny gold potatoes, optional
- 2 pounds asparagus, optional
- Place a rack in highest position in oven; preheat to 425°, preferably on convection roast.
- Place carrots on a parchment paper-lined rimmed baking sheet. Toss with olive oil, salt and pepper. Add the thyme sprigs and roast for 15 to 20 minutes; remove from oven and set aside. (At this point, I also began roasting the potatoes on a separate sheet pan, for about 30 minutes.)
- Place panko in a shallow 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” over the partially roasted carrots on the rimmed baking sheet.
- Smear mustard-butter all over the top of the thighs.
- Working with 1 piece at a time, firmly press chicken, skin side down, into panko so crumbs adhere. Place back on baking sheet, on top of the carrots, with the breadcrumbs facing up.
- Roast until carrots are tender and chicken is cooked though, 20-25 minutes. (I cooked the chicken to an internal temperature of 165 degrees.) (At this point, I also roasted the asparagus on a separate sheet pan, for about 15 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, as desired.
Yummy yummy Josette! What a recipe. I’d like to try the butter, mustard and thyme leaves mixture. 🙂
Love recipes such as these, that are so perfect for weeknight dinners 🙂
Thank you so much! I post all of the weeknight meals we’ve enjoyed because it’s such a great reference in the future. 🙂
Wonderful. Those thighs look so appealing!
Ok my but that looks wonderful…I agree it’s definitely a superstar meal!