Baked Honey-Mustard Chicken Thighs with Roasted Peppers
Baked Honey-Mustard Chicken Thighs with Roasted Peppers

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, baked honey-mustard chicken thighs with roasted peppers. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Baked Honey-Mustard Chicken Thighs with Roasted Peppers is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They’re nice and they look wonderful. Baked Honey-Mustard Chicken Thighs with Roasted Peppers is something that I have loved my whole life.

Pour reserved mustard mixture over chicken and peppers, toss to coat. Sprinkle with almonds and parsley and serve. Cover and refrigerate remaining mustard mixture.

To get started with this particular recipe, we must first prepare a few components. You can cook baked honey-mustard chicken thighs with roasted peppers using 11 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Baked Honey-Mustard Chicken Thighs with Roasted Peppers:
  1. Prepare 2 large cloves garlic, minced
  2. Get 1/2 c Dijon mustard
  3. Make ready 7 T honey
  4. Take 1/2 tsp dried thyme
  5. Get pinch ground cayenne pepper
  6. Take 2 lbs chicken thighs, boneless and skinless
  7. Prepare 2 green bell peppers
  8. Prepare 2 red bell peppers
  9. Get olive oil cooking spray
  10. Prepare 2 T sliced unsalted almonds, toasted
  11. Get 2 T fresh parsley, chopped

You need pinch of ground cayenne pepper. Salt + Pepper; How to make Baked Honey Mustard Chicken. Start by combining honey, dijon mustard, onion powder, garlic powder, paprika, salt and pepper in a medium bowl, set aside. Brush the honey mustard sauce evenly onto the chicken.

Instructions to make Baked Honey-Mustard Chicken Thighs with Roasted Peppers:
  1. MARINADE: In small bowl, combine garlic, mustard, honey, thyme and cayenne. Combine chicken and 2/3 c of marinade in zip-top. Refrigerate bag, turning and mixing through the bag 2-3 times, 8 hours or overnight. Cover and refrigerate remaining mustard mixture.
  2. ROAST: Arrange one oven rack in highest position. Preheat broiler to high. Line baking sheet with foil. Place peppers in sheet and broil until all sides blackened using tongs to turn. Transfer to bowl and cover tightly with plastic wrap. When cool, remove skin, stems and seeds. Slice thin and set aside.
  3. BROIL: Arrange oven rack 7-8" from top element. Line large rimmed baking sheet with foil and spray with cooking spray. Arrange chicken on sheet and diced marinade. Broil on high until tops are golden brown, 7-10 min. Turn chicken and broil until cooked through, 3-5min. Remove from oven and let cool to room temp.
  4. BAKE: In 9x13-inch baking dish, add peppers and top with chicken. Turn oven to 300°F. Pour reserved mustard mixture over chicken and peppers, toss to coat. Bake uncovered until heated through, 20-25 min. Sprinkle with almonds and parsley and serve.

Place vegetables in a roasting pan. How To Make Oven Baked Chicken Thighs. Prepare sauce: In another bowl, whisk together the olive oil, both mustards, honey, garlic, and red pepper flakes until well incorporated. Drizzle the chicken thighs with olive oil and season with salt and pepper. Make a layer covering the sheet pan with the peppers, onions, and garlic.

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