MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Crispy Mustard Chicken w/Bread Crumbs
Categories: Poultry, Breads, Herbs, Chilies, Citrus
Yield: 5 servings

3 lb Bone-in, skin-on chicken
- thighs
3/4 ts Kosher salt; more to
- sprinkle
1/4 c (57 g) unsalted butter;
- melted
1 1/4 c Panko bread crumbs
1/4 c Dijon mustard
2 cl Garlic; grated
1 1/2 tb Fresh thyme leaves; chopped
1 tb Extra-virgin olive oil; more
- for drizzling
1 ts Worcestershire sauce
1 ts Fine grated lemon zest
Lemon wedges to serve
1/2 ts Red-pepper flakes
1/4 ts Fresh ground black pepper

Set oven @ 400-|F/205-|C.

Line a rimmed baking sheet with parchment paper.
Sprinkle chicken thighs lightly with salt.

In a small bowl, stir together the melted butter, panko
and 1/4 teaspoon salt until the panko is well coated.

In a medium bowl, combine the mustard, garlic, thyme,
olive oil, Worcestershire sauce, lemon zest, red-pepper
flakes, black pepper and remaining 1/2 teaspoon salt.

Lightly brush the thighs all over with the Dijon mixture
and place them on the prepared baking sheet, skin sides
up. Top evenly with the panko mixture and drizzle
lightly with oil.

Bake for 35 to 45 minutes, or until the chicken is
cooked through and the panko topping is golden brown. If
you want more color on the thighs, broil on high for 30
seconds to 1 minute, watching closely. Serve with lemon
wedges.

By: Melissa Clark

Yield: 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

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