ROAST CHICKEN AND CAR­ROTS WITH MUS­TARD AND THYME

Condé Nast House & Garden - - TRAVEL -

SERVES 4

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.

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