Easy Sheet-Pan Chicken

Name: Easy Sheet-Pan Chicken
Ingredients: 3 tablespoons whole-grain mustard; 2 teaspoons chopped thyme leaves; 2 garlic cloves, minced; 1 tablespoon unsalted butter, softened; 2 teaspoons Dijon mustard; 3 pounds bone-in chicken thighs or drumsticks (or a mixture), patted dry; 2 teaspoons kosher salt; 1 teaspoon black pepper; 23 cup plain dried bread crumbs; Olive oil, for drizzling

10 ingredients

7 steps

Ingredients

3 tablespoons whole-grain mustard
2 teaspoons chopped thyme leaves
2 garlic cloves, minced
1 tablespoon unsalted butter, softened
2 teaspoons Dijon mustard
3 pounds bone-in chicken thighs or drumsticks (or a mixture), patted dry
2 teaspoons kosher salt
1 teaspoon black pepper
23 cup plain dried bread crumbs
Olive oil, for drizzling

Directions

1

Heat oven to 425 degrees.
2

In a small bowl, combine whole-grain mustard, thyme leaves, garlic cloves, butter and Dijon mustard.
3

Season chicken with salt and pepper.
4

Rub mustard butter mixture all over chicken (some might fall off but thats O.K.).
5

Place bread crumbs in a wide, shallow bowl, then coat the chicken evenly with bread crumbs.
6

Transfer chicken to a baking sheet and drizzle with olive oil.
7

Bake until chicken is golden and no longer pink, 35 to 40 minutes.