Simple Way to Make Super Quick Homemade Baked Honey-Mustard Chicken Thighs with Roasted Peppers

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, baked honey-mustard chicken thighs with roasted peppers. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Baked Honey-Mustard Chicken Thighs with Roasted Peppers is one of the most favored of current trending foods on earth. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. Baked Honey-Mustard Chicken Thighs with Roasted Peppers is something which I’ve loved my whole life. They’re fine and they look wonderful.

Pour reserved mustard mixture over chicken and peppers, toss to coat. Sprinkle with almonds and parsley and serve. In a small bowl, combine garlic, mustard, honey, thyme and cayenne. Baked Honey-Mustard Chicken Thighs with Roasted Peppers Hello everybody, hope you're having an amazing day today.

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 can achieve it.

The ingredients needed to make Baked Honey-Mustard Chicken Thighs with Roasted Peppers:

1. Get 2 large cloves garlic, minced
2. Prepare 1/2 c Dijon mustard
3. Get 7 T honey
4. Make ready 1/2 tsp dried thyme
5. Take pinch ground cayenne pepper
6. Get 2 lbs chicken thighs, boneless and skinless
7. Make ready 2 green bell peppers
8. Prepare 2 red bell peppers
9. Prepare olive oil cooking spray
10. Take 2 T sliced unsalted almonds, toasted
11. Prepare 2 T fresh parsley, chopped

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. Heat a cast iron pan over medium-high heat. Core bell peppers and slice into thick strips.

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.

Heat a cast iron pan over medium-high heat. Core bell peppers and slice into thick strips. Thinly slice shallots and quarter lemon. The Best Baked Chicken Thighs With Peppers Recipes on Yummly Add Recipes Clear Meal Plan Print Taste Preferences Make Yummly Better.

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