Ingredients
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4-6 large chicken thighs
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2 garlic cloves
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1 1/2 teaspoons fresh thyme leaves
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1 cup panko bread crumbs
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1 tablespoon olive oil
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1 1/2 teaspoon lemon zest
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1 tablespoon unsalted butter, melted
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1/4 cup Dijon mustard, or another good quality or even a flavored mustard
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1/4 cup dry white wine
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1 pound baby Potatoes (cut in quarters) or fingerling potatoes (cut in half)
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salt and pepper, as stated and to taste
Directions
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1
Done
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Preheat oven to 375F. |
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2
Done
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Salt both sides of the chicken and allow to tenderize for a few minutes, or this can be done for a few hours. Place in refrigerator until ready to use. |
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3
Done
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In a food processor or NutriBullet, add the garlic, thyme, a teaspoon salt and a few grinds of pepper, and blitz until finely blended. |
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4
Done
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Add the panko, lemon zest, 1 tablespoon olive oil, and butter to mixture and pulse a couple of times. Pour into a medium bowl. |
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5
Done
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In another medium bowl, blend together the mustard and white wine. Set aside both mixtures. |
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6
Done
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Dip each piece of chicken in the mustard wine mixture coating entire piece. |
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7
Done
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The dip the skin side of each chicken thigh in the panko mixture, and place skin side up in a baking dish. Press extra panko onto each piece of chicken. |
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8
Done
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In a bowl, toss the potatoes with some olive oil and salt, then spread potatoes around the chicken pieces. Pour any additional mustard and wine into over the chicken. |
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9
Done
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Roast together for 40-50 minutes until the chicken reaches 160F. You may want to open oven 20 minutes into roasting time, and toss around a little. |
