In a large bowl, combine 1 cup of buttermilk with ¼ cup of dijon mustard, then add salt and pepper to taste. Add the chicken thighs and marinate for at least 2 hours in the refrigerator.

Preheat your oven to 400°F (200°C). Pulse together 2 cups of fresh bread crumbs, 2 minced garlic cloves, the zest of one lemon, and 1 tablespoon of fresh thyme until combined.

Remove the marinated chicken and let it sit at room temperature for about 15 minutes. Coat each piece of chicken with the seasoned bread crumb mixture, pressing gently.

Place the coated chicken on a baking sheet and roast for about 35–40 minutes, until golden brown and the internal temperature reaches at least 165°F (75°C).

Once roasted, let the chicken rest for about 5–10 minutes before serving to allow juices to redistribute.