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panko-crusted mustard-thyme roast chicken thighs

March 18, 2019

Easy weeknight chicken! What could be better? I’m including the original, from epicurious, and my own (way better) crispy-skinned version!

MY VERSION:
– preheat oven to 450
– rub chicken thighs with black pepper
– on the stovetop, brown chicken thighs on a smokin’ hot cast iron, skin-side down, til the skin is crispy
– flip thighs, sprinkle with thyme and a little bit of salt, and place in oven til done (about 25 min for small thighs)
– remove thighs, put smoking hot cast iron onto the stovetop on medium heat, and add white wine and mustard to deglaze the pan, maybe some thyme to taste.
– turn off heat, add fresh lemon juice to taste, and pour pan sauce out into another container so the acidity doesn’t mess with your cast iron. serve chicken with pan sauce. great served with a honey mustard dressed salad, or some roasted veggies like orange carrots with tahini drizzle, or even just toss potatoes in the pan sauce and roast them on the side! also great with veggies sautéed in tarragon mustard citrus butter.

ORIGINAL RECIPE:
•3/4 cup panko (Japanese breadcrumbs)
•4 tablespoons unsalted butter, room temperature
•1/4 cup Dijon mustard
•2 tablespoons thyme leaves, plus 3 sprigs
•8 skin-on, bone-in chicken thighs, patted dry
•Kosher salt, freshly ground pepper
•1 pound medium carrots, scrubbed, cut into 3″ pieces, halved lengthwise if thick
•2 tablespoons extra-virgin olive oil

Place a rack in highest position in oven; 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 though, 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.

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first recipe adapted by friedsig from the second recipe, which is by epi and bon appetit

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I found the panko crust didn’t get crispy and brown, even when I broiled the thighs for six or seven minutes. My version is way better! You still get that nice mustard and thyme flavor, with a little more depth of flavor from the wine and lemon. Also, instead of the carrots absorbing all that great chicken fat, you get a huge quantity of pan sauce and you can use that to flavor a ton of different roasted veggies throughout the week! Try the Bon Appetit version if you want, but if you want a nice crispy skin, try my version! Tagged “rotation” because I make this all the time.

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