Golden Panko-Crusted Chicken Thighs with Mustard, Thyme, and Carrots

Ingredients

• 8 skin-on, bone-in chicken thighs, patted dry
• 1 pound medium carrots, scrubbed, cut into 3-inch pieces and halved lengthwise if thick
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon kosher salt
• 1 tablespoon fresh thyme leaves, chopped, plus 4 whole sprigs
• 1 cup panko breadcrumbs
• 2 tablespoons extra-virgin olive oil
• 4 tablespoons unsalted butter, at room temperature
• 1/4 cup Dijon mustard