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Panko-Crusted Roast Chicken Thighs with Mustard and Thyme

Panko-Crusted Roast Chicken Thighs with Mustard and Thyme

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This panko-crusted roast chicken with mustard and thyme is a wonderful way to bring professional flavours to your midweek dinner table. By using bone-in thighs, the meat remains succulent and juicy while the panko breadcrumbs provide a satisfying crunch that contrasts perfectly with the tender roasted carrots. The combination of pungent Dijon mustard and earthy thyme creates a sophisticated savoury profile without the need for heavy sauces.

As a diabetes-friendly main course, this dish focuses on lean protein and fibre-rich vegetables, making it both nutritious and filling. The carrots caramelise beautifully in the oven alongside the chicken, meaning you can prepare a complete, balanced meal on a single baking tray. Serve it as a wholesome family lunch or a simple, healthy supper that requires minimal clean-up.

Ingredients for Panko-Crusted Roast Chicken Thighs with Mustard and Thyme

80g 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
Koshersalt, nymalen peppar
450g medium carrots, scrubbed, cut into 3" pieces, halved lengthwise if thick
2 matskedar extra jungfruolivolja

How to make Panko-Crusted Roast Chicken Thighs with Mustard and Thyme

Place a rack in highest position in oven; preheat to 232°C. 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 grill. Grill 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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