Crispy Baked Chicken Thighs with Mustard and Thyme
Servings: 4 -6
Ingredients
- 4-6 bone-in chicken thighs or drumsticks
- 3 tablespoons whole-grain mustard
- 2 teaspoons smooth Dijon mustard
- 2 teaspoons chopped thyme leaves
- 2 garlic cloves grated or minced
- 1 tablespoon unsalted butter softened
- 3/4 cup bread crumbs fresh, dried or panko all work
- Extra-virgin olive oil for drizzling
- Kosher salt
- Black pepper
- For Sauce
- 1/3 cup sour cream or Greek yogurt
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon chives or scallions, minced
- Salt
- Pepper
Instructions
- Heat oven to 425 degrees
- In a small bowl, combine the butter, both mustards. thyme leaves, and garlic. Stir to combine.
- Dry chicken well and season with salt and black pepper. Rub mustard butter all over chicken. Place bread crumbs in a wide, shallow bowl. Coat the chicken evenly with bread crumbs, pressing down to make sure it sticks. Transfer to a baking sheet and drizzle with olive oil. Bake until chicken is golden brown and no longer pink, 30 to 40 minutes.
- For the sauce: in a small bowl, combine yogurt or sour cream with lemon juice, lemon zest and chives. Season with salt and pepper to taste.
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