Panko-Crusted Roast Chicken Thighs With Mustard and Thyme

As someone who’s just beginning to get into cooking this recipe was easy and delicious! Tonight is my second time making it. First time instead of making the carrot as suggest in the post I air fried carrots with a honey and butter glaze, and used frozen bag chicken thighs, and defrosted them before hand. Tonight I’m skipping the carrots though and using baby potatoes chopped with olive oil and rosemary. No matter that though turned out amazing and bf rated it a 9/10!

• Anonymous

• 3/26/2024

Followed another reviewer and used my cast iron, searing the skin prior to adding butter mixture and panko. I then deglazed with a splash of white wine before putting the carrots in and resting thighs on top. Delicious!

• Jodi

• Thousand Oaks, CA

• 1/3/2024

I cut the recipe in half, and first seared the skins in a cast-iron pan with a glug of veg oil for 2 min before slathering on the butter-mustard-thyme mixture and the panko.. Added the carrots and a few baby potatoes back into the pan, followed by the chicken, and cooked at 450 for 30 min as advertised. There was no need for the broiler at the end. Absolutely delicious! A definite keeper!!

• Willie

• Dundas, ON

• 10/18/2023

This is a recipe I come back to at least every month. I like to up the dried thyme and, occasionally, throw in some garlic powder. Worth using good quality butter for the chicken, makes a big difference.

• Caddie Burr

• Nashville, TN

• 5/18/2022

The skin doesn’t crisp at all and that is a huge bummer

• Mariana Nunes

• New York

• 12/1/2021

Super quick!! Love the flavors. Thinking about trying it with boneless, skinless breasts since the skin doesn't get crispy and I hate next-day chicken skin. The carrots get AMAZINGLY charred and flavored; I might double or triple the amount next time. Heads up, I think the steps should be reversed and you should drizzle the carrots with olive oil before adding the chicken to the tray (we tossed the carrots in a separate bowl).

• JS

• Chicago, IL

• 4/19/2021

Loved this dish. Easy instructions to follow, very easy to make, and an ideal 'working from home quick lunch of 5 mins to prep and leave it in the oven for 25mins, what could be easier? I roasted some broccoli to the pan too so had multiple veg, so it became a 1 tray meal with even less washing up. Who said working from home was less productive???

• Anonymous

• Singapore

• 2/18/2021

wondering what temperature to bake at?

• Anonymous

• New York City

• 2/2/2021

seems to be missing cooking time for thighs? just 2-3 minutes?

• Anonymous

• St Augustine, FL

• 1/31/2021

We used thin cutlets (chicken breast) for this recipe, as my partner isn't a fan of thighs - it turned out perfectly! Honestly one of our new favorite recipes, and we will defnitely be making this again.

• Sara

• Denver, Colorado

• 1/28/2021

Making this for my family tonight and don’t see when I add the mustard and nutter mixture! Yikes help- looking forward to trying this

• Jane

• 11/16/2020

So so so good - savory and satisfying. Will definitely make again!

• Marissa T.

• Tempe, AZ

• 11/10/2020

Delicious meal, as I’m not into thighs, I used breast instead, turned out really well, especially the char on the carrots.

• Anonymous

• Victoria, Australia

• 8/21/2020

Great! I made it, used Emeril's seasoned panko, other than that the same. It was great!

• KitDay55

• Chicago

• 4/29/2020

....also cut the excess flapping skin off. Just needs one layer on top, not all of that extra skin hanging off the sides...

• Anonymous

• NY, NY

• 4/10/2020