Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, baked honey-mustard chicken thighs with roasted peppers. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Pour reserved mustard mixture over chicken and peppers, toss to coat. Sprinkle with almonds and parsley and serve. In a medium bowl combine honey, dijon mustard, onion powder, garlic powder, paprika, salt and pepper. Add the chicken thighs to the prepared pan.

Baked Honey-Mustard Chicken Thighs with Roasted Peppers is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. Baked Honey-Mustard Chicken Thighs with Roasted Peppers is something which I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we have to 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:

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

Combine all the ingredients in a jar or a bowl. Place the chicken thighs onto the pan and season both sides with salt and pepper. In a bowl, combine the mustard, honey, garlic, tarragon, salt and pepper. Toss the chicken thighs in the ½ tsp. black pepper and ¼ tsp. salt, along with half of the mustard mixture.

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.

In a bowl, combine the mustard, honey, garlic, tarragon, salt and pepper. Toss the chicken thighs in the ½ tsp. black pepper and ¼ tsp. salt, along with half of the mustard mixture. Note: click on times in the instructions to start a kitchen timer while cooking. Season chicken thighs with salt and pepper. In a small bowl, combine the honey and yellow mustard.

So that’s going to wrap it up with this special food baked honey-mustard chicken thighs with roasted peppers recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!