2 tablespoons thyme leaves, plus 3 sprigs1 pound medium carrots, scrubbed, cut into 3-inch pieces, halved lengthwise if thickPlace a rack in highest position in oven; preheat to 450°. Place panko in a small bowl. Mash butter, mustard, and thyme leaves in another small bowl with a fork . Season chicken thighs on both sides with salt and pepper. Arrange skin side up a rimmed baking sheet and smear all over skin side of thighs.
Arrange carrots and thyme sprigs around chicken and drizzle with oil; season with salt and pepper. Toss to coat and bake until carrots are tender and chicken is cooked though, 25–30 minutes. Heat broiler. Broil chicken and carrots just until panko is golden brown and carrots are tender and browned in spots, about 2 minutes. Transfer to a platter and pour pan juices over top.
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