Don’t let people tell you chicken is a boring dinner choice. It’s versatile, and this recipe for deviled chicken thighs with a crispy and delicious caraway-herb breadcrumb coating is special enough ...

Note: A generous amount of Dijon mustard and just a little cayenne give the flavorful and moist chicken a delightfully devilish touch. Summer veggies round out this simple and easy sheet-pan dinner.

1. In a large saucepan that will hold all the chicken (it's OK if it's a tight squeeze), set the chicken skin side up. Add water to cover by 1 inch and bring to a boil. Skim the surface thoroughly.