Baked Honey-Mustard Chicken Thighs with Roasted Peppers

Hey everyone, it’s John, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, baked honey-mustard chicken thighs with roasted peppers. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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

Baked Honey-Mustard Chicken Thighs with Roasted Peppers is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. They are fine and they look wonderful. Baked Honey-Mustard Chicken Thighs with Roasted Peppers is something which I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have 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. Get 2 large cloves garlic, minced
  2. Get 1⁄2 c Dijon mustard
  3. Prepare 7 T honey
  4. Make ready 1⁄2 tsp dried thyme
  5. Take pinch ground cayenne pepper
  6. Take 2 lbs chicken thighs, boneless and skinless
  7. Take 2 green bell peppers
  8. Take 2 red bell peppers
  9. Take olive oil cooking spray
  10. Get 2 T sliced unsalted almonds, toasted
  11. Take 2 T fresh parsley, chopped

The honey mustard sauce is made with Dijon mustard, honey, salt, pepper, oregano and olive oil. Drizzle the chicken thighs with olive oil and season with salt and pepper. The Italian roasted chicken thighs become so tender, when you eat the chicken as a full bite with some of those veggies, it melts in your mouth. Roasted Chicken thighs are awesome with a medley of bell peppers, onions and garlic.

Steps 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.

The Italian roasted chicken thighs become so tender, when you eat the chicken as a full bite with some of those veggies, it melts in your mouth. Roasted Chicken thighs are awesome with a medley of bell peppers, onions and garlic. If you added nothing else, this would still be that dish you will hope has enough for leftovers! Trim the excess skin and fat from the chicken thighs. Season with salt and pepper on both sides.

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