Easiest Way to Make Any-night-of-the-week Baked Honey-Mustard Chicken Thighs with Roasted Peppers

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, baked honey-mustard chicken thighs with roasted peppers. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Cover and refrigerate remaining mustard mixture. Pour reserved mustard mixture over chicken and peppers, toss to coat. Sprinkle with almonds and parsley and serve. Season the chicken thighs with salt and black pepper.

Baked Honey-Mustard Chicken Thighs with Roasted Peppers is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes yummy. They’re fine and they look fantastic. Baked Honey-Mustard Chicken Thighs with Roasted Peppers is something which I have loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can cook baked honey-mustard chicken thighs with roasted peppers using 11 ingredients and 4 steps. Here is how you can achieve that.

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

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

Salt + Pepper; How to make Baked Honey Mustard Chicken. Start by combining honey, dijon mustard, onion powder, garlic powder, paprika, salt and pepper in a medium bowl, set aside. Brush the honey mustard sauce evenly onto the chicken. The honey mustard sauce is made with Dijon mustard, honey, salt, pepper, oregano and olive oil.

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.

Brush the honey mustard sauce evenly onto the chicken. The honey mustard sauce is made with Dijon mustard, honey, salt, pepper, oregano and olive oil. I've already shared with you a recipe for One Pan Sumac Chicken Thighs, that everyone seems to love! We provide you only the perfect Baked Honey-Mustard Chicken Thighs with Roasted Peppers recipe here. We also have wide variety of recipes to try.

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