Name: Panko-Crusted Roast Chicken Thighs With Mustard and Thyme
Yield: 4 servings
Ingredients: ¾ cup panko (Japanese breadcrumbs, read more about other ways to use them here); 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; 2 tablespoons extra-virgin olive oil

Bobbi Lin

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.

Recipe notes