- 4 garlic cloves
- 1 tablespoon minced fresh thyme leaves
- Kosher salt and freshly ground black pepper
- 2 cups panko (Japanese bread flakes)
- 1 tablespoon grated lemon zest (2 lemons)
- 2 tablespoons good olive oil
- 2 tablespoons unsalted butter, melted
- 1/2 cup Dijon mustard, such as Grey Poupon
- 1/2 cup dry white wine
- 8 bone in, skinless chicken thighs
Preheat the oven to 400 degrees.
Place the garlic, thyme, 2 teaspoons salt, and 1 teaspoon pepper in a food processor fitted with the steel blade and process until the garlic is finely minced. Add the panko, lemon zest, olive oil, and butter and pulse a few times to moisten the bread flakes. Pour the mixture onto a large plate. In a shallow bowl, whisk together the mustard and wine.
Pat the chicken dry with paper towels. Sprinkle generously all over with salt and pepper. Dip each piece in the mustard mixture to coat on all sides, and then place into the crumb mixture, pressing gently to make the crumbs adhere to both sides. Place the chicken on a sheet pan lined with parchment paper. You can also place the chicken onto a raised rack on the sheet pan.
Bake the chicken for 30 minutes. Flip the chicken over and bake for another 15-20 minutes, until the crumbs are browned and the chicken is cooked through. Serve hot, warm, or at room temperature.