Hi, I’m Jane. Today, I will show you a way to make baked honey-mustard chicken thighs with roasted peppers recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I am going to make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Baked Honey-Mustard Chicken Thighs with Roasted Peppers Recipe
Baked Honey-Mustard Chicken Thighs with Roasted Peppers is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It’s easy, it is fast, it tastes yummy. They’re fine and they look wonderful. Baked Honey-Mustard Chicken Thighs with Roasted Peppers is something which I’ve loved my whole life.
To begin 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 can achieve it.
The ingredients needed to make Baked Honey-Mustard Chicken Thighs with Roasted Peppers:
- Get 2 large cloves garlic, minced
- Prepare 1/2 c Dijon mustard
- Make ready 7 T honey
- Get 1/2 tsp dried thyme
- Take pinch ground cayenne pepper
- Get 2 lbs chicken thighs, boneless and skinless
- Make ready 2 green bell peppers
- Get 2 red bell peppers
- Get olive oil cooking spray
- Take 2 T sliced unsalted almonds, toasted
- Make ready 2 T fresh parsley, chopped
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.
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