ROAST CHICKEN AND CARROTS WITH MUSTARD AND THYME
3/4 cup panko crumbs 4T unsalted butter, at room temperature
1/4 cup Dijon mustard
2T thyme leaves
8 skin-on, bone-in chicken thighs salt and pepper, for seasoning olive oil, for drizzling
450g medium carrots
3 thyme sprigs
1. Place a rack in the highest position in the oven; preheat to 230°c. 2. Place panko in a small bowl. 3. Mash 4T room-temperature unsalted butter, 1/4 cup dijon mustard and 2T thyme leaves in another small bowl with a fork. 4. Pat chicken thighs dry and place on a rimmed baking sheet; season both sides with salt and pepper.
5. smear butter mixture all over skin side of thighs and, working with 1 piece at a time, firmly press chicken, skin side down, into panko
so crumbs adhere. 6. set back on baking sheet skin side up. 7. arrange carrots, scrubbed, cut into 10cm pieces, halved if large, and thyme sprigs around chicken. drizzle with 2T olive oil, season with salt and pepper, and toss to coat. 8. Bake until carrots are tender and chicken is cooked through, 25 to 30 minutes. 9. heat broiler. Broil chicken and carrots just until panko is golden brown and carrots are tender and browned in spots, about 2 minutes. 10. Transfer to a platter and pour pan juices over carrots.