Easy Pan Chicken

This makes for a comforting home-cooked meal that’s easy to assemble and ready in less than 45 minutes.

Ingredients

Serves 4

3 tablespoons whole-grain mustard

2 teaspoons dried oregano

1 teaspoon dried thyme

1 tablespoon unsalted butter, softened

2 teaspoons Dijon mustard

3 pounds bone-in chicken thighs and drumsticks, patted dry

1⁄2 teaspoon salt

1 teaspoon freshly ground black pepper

2⁄3 cup plain gluten-free bread crumbs

4 medium carrots, peeled and halved lengthwise

1 tablespoon garlic-infused olive oil

1. Heat oven to 425°F.
2. In a small bowl, combine whole-grain mustard, oregano, thyme, butter, and Dijon mustard.
3. Season chicken with salt and pepper. Rub mustard-butter mixture all over chicken.
4. Place bread crumbs in a wide bowl and coat chicken evenly with bread crumbs.
5. Place carrots (cut side down) with chicken on a baking sheet and drizzle with olive oil.
6. Bake until chicken is golden and no longer pink, 35–40 minutes.

Per Serving

Calories: 564

Fat: 21g

Protein: 70g

Sodium: 733mg

Fiber: 3g

Carbohydrates: 20g

Sugar: 4g