Panko-crusted” anything wins with me. The “Panko-Crusted Roast Chicken Thighs with Mustard and Thyme,” from the February 2018 issue of Bön Appetit, is yet another “sheet pan dinner” that does all the right things.

Easy to assemble (leave the butter out ahead of time to soften), all hands-on, I get to mash and smear and firmly press and drizzle. When the pan is in that hot oven, smell the marvelous Dijon mustard and thyme. I baked for 40 minutes.

I didn’t bother to broil the pan at the end, because the chicken and carrots browned fine enough at 450 degrees F.

The prize: moist chicken (thighs!), Dijon tang, sweet carrots. And all that thyme is fantastic.

Chicken Thighs (9) = $9.52
Carrots (1 lb.) = $2.18

PREP TIME: soften butter while oven preheats; eat after an hour of prep and baking
TASTE: Dijon and thyme with sweet carrots and crusty/moist chicken

Next time I want to cook the “Bulgur and Greens Mini Quiches,” from the March 2018 issue of Cooking Light. Come back to my site next week, to see how fresh thyme continues to shape my world.