American cuisine
Medium

Panko Herb and Dijon Roasted Chicken

Panko Herb and Dijon Roasted Chicken
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the dijon butter emulsion coats the chicken and creates a great tanginess that goes so well with the honey-roasted carrots. You can make use of any herbs you may have at home already and infuse them into your crunchy crumb coating.

Recipe
PRE TIME: 20 min
COOKING TIME: 45 min
TOTAL TIME: 1 hr 5 min
4 SERVING
Ingredients:
  • 8 oz. Skin-on, bone-in chicken thighs, patted dry
  • 【Butter Mixture】
  • 4 tbsp. Butter, unsalt
  • 1/4 cup Dijon
  • 1 spring Rosemary, diced
  • 1 spring Thyme, diced
  • 1 spring Parsley, diced
  • 1/4 tsp. Freshly ground pepper
  • 1/8 tsp. Kosher salt
  • 【Panko Mix】
  • 3/4 cup Panko (Japanese Breadcrumbs)
  • 1/4 tsp. Salt
  • 1/4 tsp. Pepper
  • 【Honey Glazed Carrots】
  • 1 lb. Baby rainbow carrots, scrubbed
  • [Sauce]
  • 1 ea. Garlic, diced
  • 2 tbsp. Honey
  • 2 tbsp. Extra-virgin olive oil
  • 1/4 tsp. Salt
  • 1/4 tsp. Thyme
  • 1/4 tsp. Pepper
Directions:
Step 1
Step 1
1
Place a rack in highest position in oven; preheat to 450°F/232°C.
Step 2
Step 2
2
Mash butter and mustard in a bowl, and add rosemary, thyme, parsley, pepper, and salt.
Step 3
Step 3
3
Arrange skin side up a rimmed baking sheet and smear 【butter mixture】all over the skin side of thighs.
Step 4
Step 4
4
Place panko in a small bowl add salt and pepper.
Step 5
Step 5
5
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.
Step 6
Step 6
6
Bake for 45 minutes.
Step 7
Step 7
7
Mix all [Sauce] in a large bowl.
Step 8
Step 8
8
Add carrots and toss to coat, and add pepper.
Step 9
Step 9
9
Bake until carrots are tender, 25–30 minutes.
Step 10
Step 10
10
Enjoy!
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