Panko-Crusted Roast Chicken with Mustard and Thyme

Breaded and baked chicken is nothing new, admittedly (though if you like them breaded in crushed in cereal and are tired of the typical Corn Flakes, lemme recommend Cap’n Crunch – you’re welcome). The recipe below was created by Jenny Rosenstrach for Bon Appétit, so it’s a great family meal. Plus, it’s all cooked on a sheet pan, very hands-off. I used boneless, skinless chicken breast because that’s what we prefer, and it turned out great. And I’m glad to report that not only was this delicious, but both kids ate their entire plate (and the Little Prince did so even though there was no ketchup to go with his chicken!).

¾ cup panko (Japanese breadcrumbs)
4 Tbsp. lactose-free butter or margarine, at room temperature
¼ cup Dijon mustard
2 Tbsp. thyme leaves, plus 3 sprigs
8 skin-on, bone-in chicken thighs, patted dry (I used boneless, skinless chicken breasts)
kosher salt, freshly ground pepper
1 lb. medium carrots, scrubbed, cut into 3-inch pieces, halved lengthwise if thick
2 Tbsp. extra-virgin olive oil

Place a rack in highest position in oven (I did second highest); preheat to 450 °F. Place panko in a small bowl. Mash butter, mustard, and thyme leaves in another small bowl with a fork (it will be a little lumpy). 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, 25–30 minutes.

Heat broiler. Broil chicken and carrots just until 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.