3 tablespoons grainy mustard
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 garlic clove, finely grated
½ teaspoon cayenne pepper
¾ cup plain dried bread crumbs
3 tablespoons unsalted butter, melted
2 tablespoons finely chopped flat-leaf parsley
1 teaspoon finely grated lemon zest
6 skinless, boneless chicken thighs (2 pounds)
Kosher salt and freshly ground black pepper
Lemon wedges, for serving

Preheat the oven to 450 degrees. Set a wire rack on a rimmed baking sheet.



In a large bowl, mix the mustards with the Worcestershire sauce, garlic and cayenne. In a large, shallow dish, toss the breadcrumbs with the butter, parsley and lemon zest.



Season the chicken with salt and black pepper. Add to the mustard mixture and turn to coat. Dredge 1 chicken thigh in the bread crumb mixture and transfer to the rack. Repeat with the remaining chicken.



Transfer the chicken to the oven and bake for 30 minutes, until the crumbs are golden brown and the chicken is cooked through. Serve with lemon wedges.