Back to school baked chicken

Food

Audio By Carbonatix

Back to school baked chicken

*serves 4

INGREDIENTS

• 3-4 pounds bone-in chicken thighs or drumsticks (or a mixture), patted dry
• 3 tablespoons whole-grain mustard
• 2 teaspoons chopped fresh thyme leaves
• 2 garlic cloves, minced
• 1 tablespoon unsalted butter, softened
• 2 teaspoons Dijon mustard
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• ⅔ cup dried breadcrumbs (panko or Italian-seasoned, as desired)
• Olive oil, for drizzling

A few notes on making this:

• This is an easy sheet pan meal for a week night dinner—roast chicken alongside some baby potatoes and carrots or broccoli for a simple and delicious dinner. 
• I like using Italian-Seasoned breadcrumbs for this, but if you prefer a slightly crispier crust, use panko. 

Directions:

• Heat oven to 425°F. 
• In a small bowl, combine whole-grain mustard, thyme leaves, garlic, butter and Dijon mustard.
• Season chicken with salt and pepper.
• Rub mustard butter mixture all over chicken.
• Place bread crumbs in a wide, shallow bowl or large ziploc bag, then coat the chicken evenly with bread crumbs.
• Transfer chicken to a baking sheet and drizzle with olive oil.
• Bake until chicken is golden and no longer pink, (until internal temp is 165°) about 35 to 40 minutes.