Crispy Chicken Thighs with Dijon and Dill

Yield: 4 servings

For the chicken:

1 1/4 lb chicken thighs

1 tbsp Dijon mustard

1 tbsp chopped fresh dill

1/2 cup panko bread crumbs

1 tsp olive oil

1/4 tsp salt

1/4 tsp pepper

For the vegetables:

1 1/2 lb radishes, washed and halved

1 lb green beans

2 tbsp olive oil

1/4 tsp salt, more to taste

1/4 tsp pepper, more to taste

2 sprigs dill

1. Preheat oven to 425F. Line 2 baking sheets with parchment paper.

2. Divide vegetables onto two prepared baking sheets. Toss with 2 tablespoons olive oil (one tablespoon for each baking sheet). Sprinkle with salt and pepper.

3. Arrange chicken on sheet pans amongst the vegetables. Rub with Dijon mustard.

4. In a small bowl, mix together panko, 1 teaspoon olive oil, salt, pepper, and 1 tablespoon fresh dill. Divide evenly on top of chicken, pressing down to adhere crumbs to chicken.

5. Sprinkle remaining dill over vegetables.

6. Place in preheated oven and bake for 15 minutes. Carefully stir the vegetables without disturbing the chicken. Cook for 10 more minutes or until chicken is cooked through.

7. Garnish with additional fresh dill and serve immediately.

https://www.rachelcooks.com/2016/06/01/crispy-chicken-thighs-dijon-dill-sheet-pan-dinner/