Baked Honey-Mustard Chicken Thighs with Roasted Peppers

Hello everybody, it is Jim, welcome to my recipe site. Today, we’re going to make a distinctive dish, baked honey-mustard chicken thighs with roasted peppers. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really 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 favored of recent trending meals in the world. It is easy, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look wonderful. Baked Honey-Mustard Chicken Thighs with Roasted Peppers is something which I’ve loved my entire life.

To get started with this particular recipe, we must 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 can achieve that.

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

In a medium saucepan, combine. juice, Worcestershire, salt, mustard, peppers, paprika and parsley; heat just until hot. Arrange chicken thighs in a single layer. mixture. Crispy Baked Chicken Thighs - The most amazing oven baked chicken thighs! These chicken thighs come out crispy on the outside and amazingly tender and juicy on the inside.

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.

Crispy Baked Chicken Thighs - The most amazing oven baked chicken thighs! These chicken thighs come out crispy on the outside and amazingly tender and juicy on the inside. Baked chicken thighs are so easy to make with only a few ingredients and one pan! Trim the excess skin and fat from the chicken thighs. Season with salt and pepper on both sides.

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