Steps to Make Perfect Baked Honey-Mustard Chicken Thighs with Roasted Peppers

Baked Honey-Mustard Chicken Thighs with Roasted Peppers.

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to make 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.

Baked Honey-Mustard Chicken Thighs with Roasted Peppers is one of the most well liked of recent trending foods on earth. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. Baked Honey-Mustard Chicken Thighs with Roasted Peppers is something which I have loved my whole life. They're nice and they look fantastic.

To get started with this particular recipe, we must 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 cook that.

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

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

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..

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