Crunchy Pan Roasted Dijon Chicken Thighs

A quick, inexpensive and delicious entree.

Servings: 4

3 tablespoons Dijon mustard
2 teaspoons chopped fresh thyme leaves or 1 teaspoon dried,
2 teaspoons smoked paprika
2 cloves minced garlic
2 tablespoons unsalted butter at room temperature
2 teaspoons whole-grain mustard
Approximately 3 pounds bone-in chicken thighs one large thigh per person, or 2 small,
2 teaspoons kosher salt
1 teaspoon black pepper
1 cup plain dried bread crumbs or Panko

Put a sheet pan in the oven and pre- heat to 425 degrees.
In a small bowl, combine both mustards, thyme, paprika, garlic and butter. Use a fork or your hands to mash the butter and stir until all is well combined.
Season the chicken all over with salt and pepper. Using your hands, rub the mustard mixture all over chicken even getting a little under the skin if it's loose.
Place the bread crumbs or Panko in a wide, shallow bow. Again using your hands, dredge each piece of chicken through the crumbs to coat it evenly with crumbs on both sides.
Carefully remove the hot sheet pan from the oven and lay the chicken on it. Return the pan to the oven and roast until the chicken is golden and no longer pink, 35 to 40 minutes.

It's okay if you don't preheat your sheet pan, just know that it will take about 5 - 10 minutes longer for the chicken to cook.

Adapted from from Melissa Clark