20ounces(1.25 pounds) Just BARE Boneless Skinless Chicken Thighs
1tablespoonchopped fresh dill
½cuppanko bread crumbs
For the vegetables:
1.5poundsfresh radishes, washed and halved
1poundfresh green beans
¼teaspoonsalt, more to taste
¼teaspoonpepper, more to taste
2sprigs dill – leaves removed
Preheat oven to 425° F.
Divide vegetables onto two sheet pans. Toss with 2 tablespoons olive oil (one tablespoon for each baking sheet). Sprinkle with salt and pepper.
Arrange chicken on sheet pans amongst the vegetables. Rub with Dijon mustard.
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.
Sprinkle remaining dill over vegetables.
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 and internal temperature measures 165° F with an instant read thermometer. Garnish with additional fresh dill and serve immediately.