Crispy Baked Chicken Thighs with Mustard and Thyme
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 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
  • ¾ cup bread crumbs (fresh, dried or panko all work)
  • Extra-virgin olive oil for drizzling
  • Kosher salt
  • Black pepper
  • For Sauce
  • ⅓ cup sour cream or Greek yogurt
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon chives (or scallions), minced
  • Salt
  • Pepper
  1. Heat oven to 425 degrees
  2. In a small bowl, combine the butter, both mustards. thyme leaves, and garlic. Stir to combine.
  3. 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.
  4. 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.
Recipe by Nerds with Knives at