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

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, baked honey-mustard chicken thighs with roasted peppers. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Baked Honey-Mustard Chicken Thighs with Roasted Peppers is one of the most popular of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. Baked Honey-Mustard Chicken Thighs with Roasted Peppers is something that I have loved my whole life. They’re nice and they look fantastic.

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

To begin with this recipe, we must first 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. Make ready 2 large cloves garlic, minced
  2. Take 1/2 c Dijon mustard
  3. Take 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. Get 2 red bell peppers
  9. Take olive oil cooking spray
  10. Take 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.

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. Pour can of diced tomatoes evenly on top. I found the honey-mustard flavor to be a tad watered down with that much broth.

So that is going to wrap this up for this exceptional food baked honey-mustard chicken thighs with roasted peppers recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!