Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, baked honey-mustard chicken thighs with roasted peppers. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
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.
Baked Honey-Mustard Chicken Thighs with Roasted Peppers is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. Baked Honey-Mustard Chicken Thighs with Roasted Peppers is something which I have loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we have to 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 that.
The ingredients needed to make Baked Honey-Mustard Chicken Thighs with Roasted Peppers:
- Make ready large cloves garlic, minced
- Prepare Dijon mustard
- Prepare honey
- Make ready dried thyme
- Make ready ground cayenne pepper
- Take chicken thighs, boneless and skinless
- Prepare green bell peppers
- Get red bell peppers
- Take olive oil cooking spray
- Make ready sliced unsalted almonds, toasted
- Get fresh parsley, chopped
Season chicken thighs with salt and pepper. Place onto sheet pan along with lemon slices. Drizzle the chicken thighs with olive oil and season with salt and pepper. Trim the excess skin and fat from the chicken thighs.
Steps 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.
Drizzle the chicken thighs with olive oil and season with salt and pepper. Trim the excess skin and fat from the chicken thighs. Season with salt and pepper on both sides. Place in a small baking dish and pour the dressing/marinade over chicken, turning to coat. 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.
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