Ingredients
Equipment
Method
- Preheat your oven to 475°. This high temperature is crucial for achieving that gorgeous golden crust.
- In a small bowl, whisk together 2 teaspoons of the Dijon mustard with 2 teaspoons of the olive oil and the thyme leaves. This mixture will become a flavorful base for the chicken.
- Season the chicken thighs with salt and pepper. Be generous but not overwhelming; you want to enhance the natural flavors of the chicken.
- Brush the mustard mixture all over the seasoned chicken. Ensure every inch is coated to lock in moisture and flavor.
- In a separate bowl, combine ½ cup of pecorino cheese with ¼ cup of Gruyère cheese. Pat this cheese mixture evenly over the mustard-coated chicken thighs. This will form the crust as it bakes.
- Transfer the chicken to a rimmed baking sheet lined with aluminum foil. This makes cleanup easier and prevents sticking.
- Bake the chicken on the top shelf of the oven for about 15 to 18 minutes. Look for the cheese to be bubbling and golden brown, while the chicken should be cooked through and its juices run clear.
- While the chicken is baking, prepare the salad. In a bowl, combine the remaining 1 tablespoon of olive oil, the last teaspoon of Dijon mustard, and stir in ½ teaspoon of water to loosen the dressing.
- Next, add the mixed baby greens and the halved cherry tomatoes to the bowl. Season with salt and pepper, then toss well to coat.
- Once the chicken is done, remove it from the oven and let it rest for a few minutes. This helps to retain its juices.
- Spoon the salad onto plates, top with the crispy chicken, and serve immediately. Enjoy the harmony of flavors!
Notes
Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven to retain the crispiness. You can freeze uncooked, coated chicken for up to two months. Let it thaw in the fridge before baking.