Panko Herb and Dijon Roasted Chicken

Name: Panko Herb and Dijon Roasted Chicken
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: American
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

Chef Terri Wahl

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

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.