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

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, baked honey-mustard chicken thighs with roasted peppers. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Baked Honey-Mustard Chicken Thighs with Roasted Peppers is one of the most popular of current trending meals on earth. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions daily. Baked Honey-Mustard Chicken Thighs with Roasted Peppers is something which I’ve loved my entire life. They are fine and they look wonderful.

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 can achieve it.

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

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