Baked Honey-Mustard Chicken Thighs with Roasted Peppers

Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, baked honey-mustard chicken thighs with roasted peppers. One of my favorites. This time, 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 on earth. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions daily. Baked Honey-Mustard Chicken Thighs with Roasted Peppers is something that I’ve loved my whole life. They are nice and they look fantastic.

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.

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

The ingredients needed to make Baked Honey-Mustard Chicken Thighs with Roasted Peppers:
  1. Prepare 2 large cloves garlic, minced
  2. Prepare 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. Get 2 lbs chicken thighs, boneless and skinless
  7. Make ready 2 green bell peppers
  8. Take 2 red bell peppers
  9. Prepare olive oil cooking spray
  10. Make ready 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.

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.

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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