Roast Chicken and Carrots with Mustard and Thyme

Course Main Course

Keyword Butter, Carrots, Chicken Thighs, Dijon Mustard, Ground Black Pepper, Kosher Salt, Panko Bread Crumbs, Thyme Leaves, Vegetable Oil

Cooking Method Oven

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 521kcal

Author Bon Appetit

3/4 cups Bread Crumbs
4 Tbsp Butter Unsalted
1/4 cup Dijon Mustard
2 Tbsp Thyme Leaves Plus 3 sprigs
8 Chicken Thighs Bone-in, patted dry
Kosher Salt To taste
Ground Black Pepper To taste
1 lb Carrots Medium, scrubbed, cut into 3-in pieces, halved lengthwise if thyick
2 Tbsp Vegetable Oil

Place rack in highest position in oven; preheat to 450 degrees.
Place panko in a small bowl. Mash butter, mustard, and thyme leaves in another small bowl with a fork.
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, 20-30 minutes.
Heat broiler. Broil chicken and carrots just untilo 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.

Calories: 521kcal | Carbohydrates: 16g | Protein: 26g | Fat: 19g | Potassium: 896mg