Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to prepare a special dish, baked honey-mustard chicken thighs with roasted peppers. It is 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 recent trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. Baked Honey-Mustard Chicken Thighs with Roasted Peppers is something which I have loved my entire life.
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 first 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:
- Prepare 2 large cloves garlic, minced
- Make ready 1/2 c Dijon mustard
- Prepare 7 T honey
- Prepare 1/2 tsp dried thyme
- Make ready pinch ground cayenne pepper
- Make ready 2 lbs chicken thighs, boneless and skinless
- Make ready 2 green bell peppers
- Take 2 red bell peppers
- Prepare olive oil cooking spray
- Take 2 T sliced unsalted almonds, toasted
- Make ready 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:
- 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.
- 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.
- 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.
- 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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