Panko-Crusted Roast Chicken Thighs with Mustard & Thyme

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
  1. Place a rack in highest position in oven; preheat to 425°, preferably on convection roast.
  2. 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.)
  3. Place panko in a shallow bowl.
  4. Mash butter, mustard, and thyme leaves in another small bowl with a fork (it will be a little lumpy).
  5. Season chicken thighs on both sides with salt and pepper. Arrange “skin side up” over the partially roasted carrots on the rimmed baking sheet.
  6. Smear mustard-butter all over the top of the thighs.
  7. 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.
  8. 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.)
  9. Heat broiler. Broil chicken and carrots just until panko is golden brown and carrots are tender and browned in spots, about 2 minutes.
  10. Transfer to a platter and pour pan juices over top, as desired.
Two Years Ago: Chicken Meunière
Three Years Ago: Chicken with Mustard
Five Years Ago: Chicken in Tomatoes

Chicken Pot Pie with Drop Biscuit Topping

This chicken pot pie was really elevated by the inclusion of fresh herbs. Even the biscuits had arugula in them. I loved it!

This was our Valentine’s Day dinner. ❤ The recipe was adapted from My Paris Kitchen, by David Lebovitz. I increased the amount of onions, garlic, peas, and chicken. I also used arugula instead of watercress in the biscuits.

I chose the “Americanized” version of his Chicken Pot Parmentier by using the biscuit topping rather than the potato topping. According to Lebovitz, the fresh tarragon in the filling still makes this dish decidedly French. Fancy comfort food. 🙂

Yield: Serves 6 to 8

For the Chicken Filling:

  • 4 cups (1 quart/1 liter) chicken stock (I used my homemade turkey stock)
  • 3 carrots, peeled and diced
  • 2 ribs celery, diced
  • 25 peeled pearl onions (I used frozen pearl onions, thawed)
  • 6 T (3 oz/85 g) unsalted butter
  • 6 T (60 g) all-purpose flour
  • 2 cloves of garlic, peeled and minced
  • 2 T dry white wine
  • 4 to 5 cups shredded or diced cooked chicken (I used rotisserie chicken meat)
  • 1 1/2 cups frozen peas or shelled fava beans, thawed
  • 2 T finely chopped fresh tarragon
  • 2 T finely chopped fresh flat-leaf parsley
  • 1 tsp coarse salt, plus more as needed
  • 1/2 tsp freshly ground black pepper

For the Drop Biscuit Topping:

  • 2 cups (280 g) all-purpose flour
  • 1/2 tsp coarse salt
  • 3/4 tsp freshly ground black pepper
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 8 T (4 oz/115 g) unsalted butter, chilled and cubed
  • 1/2 cup packed (50 g) finely chopped arugula or watercress
  • 1 cup (250 ml) buttermilk

To Make the Chicken Filling:

  1. Heat the stock in a saucepan over medium heat with the carrots, celery, and onions. Let simmer until the vegetables are almost tender, about 10 to 15 minutes. Turn off the heat and set aside.
  2. Melt the butter in a large pot or Dutch oven over medium heat. Stir in the flour, and cook, stirring constantly, for 2 minutes.
  3. Whisk a few ladlefuls of the warm stock into the flour mixture, which will appear lumpy at first but will smooth out as you go. Gradually add all the stock, including the vegetables, stirring as you go.
  4. Cook for about 9 minutes, until thickened.
  5. Add the garlic and wine and cook for 1 additional minute.
  6. Remove the pot from the heat and stir in the chicken, peas, tarragon, parsley, salt and pepper. Taste and adjust seasoning, if necessary.
  7. Transfer the mixture to a shallow 2 1/2 to 3 quart baking dish. Set the baking dish on a rimmed baking sheet to catch any drippings.
  8. Preheat the oven to 400 degrees, preferably on convection.

To Make the Drop Biscuit Topping:

  1. In a large bowl, whisk the flour, salt, pepper, baking soda, and baking powder to combine.
  2. Add the butter and, using a pastry cutter, combine until the butter is broken into pea-size pieces.
  3. Add the arugula, and then the buttermilk, mixing just until the dough holds together.
  4. Using a spring-loaded cookie scoop, distribute the dough evenly over the chicken filling. (I made 3 rows of 6 biscuits.)

To Finish:

  1. Bake the chicken potpie for 25 to 30 minutes, or until the topping is deep golden brown and the filling is bubbling and hot.

One Year Ago: Chicken Stew with Biscuits

Two Years Ago: Fried Chicken Thighs & Cheesy Grits

Four Years Ago: Fried Chicken Biscuits

Five Years Ago: Slow Cooker Barbecue Pulled Pork and Popovers

Turkey à la King

Is it okay to make a comfort food dish using leftovers from a comfort food meal? Hope so! 😉

This dish reminds me of a chicken dish that I used to make –long ago– for my husband served over waffles. No wonder he loved this upgraded version! It was a wonderful way to use the rest of our leftover Thanksgiving turkey. It would also be fabulous with rotisserie chicken meat.

This recipe was adapted from The New York Times, contributed by Sam Sifton. I doubled the recipe to accommodate all of my leftover turkey. We ate this creamy concoction with my favorite Sweet Potato Biscuits, but it would also be amazing served over waffles, as a crepe filling, or with noodles. My son ate some over toast. Great.

  • 1 stick (8 tablespoons) unsalted butter
  • 2-3 T olive oil
  • 1/4 cup all-purpose flour
  • 2 to 3 1/2 cups turkey or chicken stock, low-sodium if store-bought
  • 1 pound sliced mushrooms, ideally wild (I used cremini mushrooms)
  • 3 cups shredded cooked turkey or rotisserie chicken
  • cup heavy cream or half & half
  • cups frozen peas
  • tablespoons dry sherry
  • coarse salt and freshly ground black pepper, to taste
  • finely chopped parsley, for garnish
  1. Make a roux. In a small saucepan set over medium heat, melt 4 tablespoons of the butter. When it begins to foam, sprinkle the flour over it, and whisk to combine, then continue whisking until it begins to turn the color of straw, approximately 7-10 minutes.
  2. Slowly add 1 cup of the stock to this mixture, and stir to combine. Add more stock to thin the sauce. Keep warm.
  3. Set a large sauté pan over medium-high heat, and add the olive oil.
  4. Add the mushrooms, and cook, until the mushrooms have released their moisture and begun to get glossy and soft, approximately 7-10 minutes.
  5. Add the turkey (or chicken), then the warm sauce and cream, and stir to combine.
  6. Add the peas, then cook, stirring occasionally, until the mixture is hot and has thickened slightly, approximately 7-10 minutes.
  7. Stir in the sherry, adjust seasonings and serve over biscuits or toast, rice or buttered noodles, or as a crepe filling or waffle topping, garnished with the parsley.

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Sheet-Pan Chicken with Chickpeas, Cumin, & Turmeric

I love yogurt marinades because the resulting meat is always extremely tender. This dish was particularly great because it used a yogurt marinade with a short marinating time, only 30 minutes.  It was also a sheet-pan dish which made it a full-flavored weeknight meal.

This recipe was adapted from The New York Times, contributed by Alison Roman. I used boneless, skinless chicken thighs instead of bone-in, and substituted caraway seeds for the fennel seeds. We ate it garnished with the yogurt sauce and lemony red onions, with Basmati rice and roasted vegetables on the side. Perfect.

  • 10 boneless, skinless chicken thighs, or 1 (3 1/2 to 4 pound) chicken, cut into parts (alternatively, 3 to 3 1/2 pounds of bone-in, skin-on chicken parts, such as breasts, thighs and legs)
  • coarse salt and freshly ground pepper
  • 1 ½ cups full-fat Greek yogurt, divided
  • 5 tablespoons fresh lemon juice, divided
  • 2 teaspoons ground turmeric, divided
  • 2 (15-ounce) cans chickpeas, drained and rinsed
  • 1 tablespoon caraway seeds or fennel seeds
  • 1 teaspoon ground cumin
  • 1 large red onion, thinly sliced, divided
  • 2 tablespoons olive oil
  • ½ cup mint or cilantro leaves, torn
  • Basmati rice, for serving
  1. Season chicken with salt and pepper.
  2. Combine 3/4 cup yogurt, 2 tablespoons lemon juice, 1 teaspoon turmeric and 2 tablespoons water in a large bowl. Season well with salt and pepper. (It should be on the salty side, as this is a marinade.) Add chicken and toss to coat evenly. Let sit at least 30 minutes at room temperature, and up to overnight in the refrigerator.
  3. Place oven rack on the top third of the oven and heat to 425 degrees, preferably on convection roast.
  4. Combine chickpeas, fennel/caraway seeds, cumin, remaining teaspoon of turmeric and half the red onion slices on a rimmed baking sheet. Drizzle with olive oil, season with salt and pepper and toss to coat.
  5. Move chickpeas to the outer edges of the baking sheet. Scrape any excess marinade off the chicken, and place the chicken parts in the center.
  6. Place baking sheet in oven and bake, tossing chickpeas occasionally, until the skin of the chicken is evenly browned and the chickpeas are golden and starting to crisp, about 30 minutes for boneless meat and up to 45 to 50 minutes for bone-in meat. Be sure to toss the chickpeas occasionally as they roast to encourage them to get coated in the chicken fat as it renders.
  7. Meanwhile, toss remaining onion slices with 2 tablespoons lemon juice and season with salt and pepper; set aside.
  8. Combine remaining yogurt with remaining 1 tablespoon lemon juice and season with salt and pepper; set aside.
  9. Once chicken is ready, scatter with lemony onions and mint or cilantro, as desired.
  10. Serve with seasoned yogurt alongside as a sauce.

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Chicken Rice Pilaf

My entire family loves one-pot chicken and rice dishes. I personally thought that I brought this one to another level by serving it with sautéed Indian-spiced CSA kale. 🙂

This recipe was adapted from Food and Wine, contributed by Asha Gomez. I used ground cardamom, chicken thighs, and increased the garlic. It was a fabulous weeknight dish!

Yield: Serves 6
  1. In a large saucepan, heat the ghee. Add the onion, cardamom, star anise and a big pinch of salt and cook over moderately high heat, stirring, until the onion is softened and browned, 8 to 10 minutes.
  2. Add the garlic and turmeric and cook, stirring, until fragrant, 2 minutes.
  3. Add the chicken and 
cook over moderate heat for 4 minutes, stirring to coat it with the aromatics.
  4. Add the stock to the pan and bring to a boil over moderately high heat.
  5. Stir in the rice and return to a boil, then cover and simmer over low heat until the water is absorbed and the rice is tender, about 15 minutes.
  6. Remove from the heat and let steam, covered, for 15 minutes.
  7. Fluff the pilaf with a fork and season with salt to taste.
  8. Transfer to a bowl, discarding the cardamom pods (if using) and star anise. (The star anise is so pretty that I left it in the dish!)
  9. Garnish with 
raisins, chopped cilantro and chopped toasted almonds, as desired. Serve.

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Peruvian Roasted Chicken with Spicy Cilantro Sauce

I have a lot of kitchen gadgets- a LOT- but until recently, I didn’t have a good pair of kitchen shears. I was thrilled to be able to halve this chicken with my new shears. Just like all of the chefs on television. 😉

This recipe was adapted from The New York Times, contributed by Melissa Clark. I used ancho chile powder instead of pasilla chile powder, used dried aji amarillo powder instead of paste, increased the amount of garlic in the marinade, and lowered the roasting temperature.

I incorporated my CSA cilantro into the incredible creamy green sauce. I served the chicken on a bed of sautéed CSA leeks and greens (collard and turnip) with roasted CSA potatoes on the side. It was a celebration of my vegetable share. 🙂 Spectacular.

Yield: 4 servings

For the Chicken:

  • 10 garlic cloves, finely grated or minced
  • 3 tablespoons light soy sauce
  • 1 tablespoon aji amarillo paste or another chile paste such as sriracha or sambal
  • 1 tablespoon lime juice (from 1/2 of a lime)
  • 1 teaspoon aji panca paste or 1 teaspoon pasilla or ancho chile powder
  • 1 teaspoon Dijon mustard
  • 1 teaspoon ground cumin
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon fine sea salt
  • 1 (3 1/2- to 4 1/2-pound) chicken, halved (see Note) or 4 pounds bone-in, skin-on chicken parts
  • extra-virgin olive oil, as needed

For the Sauce:

  • 1 cup cilantro leaves and tender stems
  • 3 to 4 jalapeños, seeded and diced
  • ¼ cup/1 ounce crumbled feta cheese (I used sheep’s milk feta)
  • 1 garlic clove, chopped
  • 1 ½ tablespoons lime juice, more to taste
  • 2 teaspoons chopped fresh oregano or basil
  • ¾ teaspoon fine sea salt, more to taste
  • ½ teaspoon Dijon mustard
  • ½ tablespoon aji amarillo or other chile paste (I used aji amarillo powder)
  • ½ teaspoon honey
  • ½ teaspoon ground cumin
  • ½ cup extra-virgin olive oil
  • lime wedges, for garnish
  1. For the marinade: In a large bowl, whisk together garlic, soy sauce, aji amarillo paste, lime juice, aji panca paste, mustard, cumin, pepper and salt.
  2. Add chicken halves, turning to coat them all over with marinade. Cover and refrigerate at least 2 hours and up to 12 hours. (I marinated the chicken for 10 hours.)
  3. Heat the oven to 425 degrees, preferably on convection roast. Remove chicken from marinade and pat dry with paper towels. Arrange skin-side up on a parchment paper-lined rimmed baking sheet and drizzle with oil.
  4. Roast until skin is golden and chicken is cooked through, tenting with foil after 30 minutes, for 35 to 45 minutes (if using chicken parts, remove the breasts after 25 to 35 minutes), or until the internal temperature is 145 degrees. Remove from oven and let sit, loosely covered with foil, for 10 minutes before serving.
  5. While chicken is roasting, make the sauce. In a blender, blend cilantro, jalapeños, feta, garlic, lime juice, oregano, salt, mustard, aji amarillo paste, honey, and cumin until smooth. With the motor running, slowly drizzle in oil until mixture is emulsified. Taste and adjust the seasonings with salt or lime juice or both.
  6. Carve the chicken and serve with the sauce and lime wedges on the side.

Note: To cut a chicken in half, use a sturdy pair of poultry shears to cut lengthwise through the breastbone. Turn over and cut again, along the backbone. If desired, cut along the other side of the backbone and remove it.

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Sheet-Pan Chicken with Sourdough & Bacon

This Food and Wine cover recipe was basically my husband’s dream dinner. He LOVED it. What’s not to like… potatoes, crispy sourdough croutons, caramelized red onions, and bacon? The chicken was just a side note. 😉 Delicious.

This recipe was adapted from Food and Wine, contributed by Justin Chapple. I used boneless, skinless chicken thighs instead of whole chicken legs. We ate it with roasted CSA broccoli and Romanesco broccoli-cauliflower. Perfect!

I’m bringing my tasty sheet pan dinner to share at Angie’s Fiesta Friday #194 this week, co-hosted by Petra @Food Eat Love and Vanitha @Curry and Vanilla. Enjoy!

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