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Panko-Crusted Roast Chicken Thighs with Mustard and Thyme

Jenny Rosenstrach
  • minutes
  • Serves 4

INGREDIENTS

8

Chicken thighs, skin-on bone-in

1 lb

Carrots, medium

2 tbsp

Thyme, leaves

1/4 cup

Dijon mustard

1

Kosher salt

2 tbsp

Olive oil, extra-virgin

3/4 cup

Panko

4 tbsp

Butter, unsalted