Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, we’re going to prepare a special dish, baked honey-mustard chicken thighs with roasted peppers. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Pour reserved mustard mixture over chicken and peppers, toss to coat. Sprinkle with almonds and parsley and serve. Chicken thighs baked in a creamy honey mustard sauce just has to be my new favorite meal!
Baked Honey-Mustard Chicken Thighs with Roasted Peppers is one of the most popular of current trending foods in the world. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. Baked Honey-Mustard Chicken Thighs with Roasted Peppers is something that I have loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we must 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:
- Get 2 large cloves garlic, minced
- Take 1/2 c Dijon mustard
- Make ready 7 T honey
- Prepare 1/2 tsp dried thyme
- Get pinch ground cayenne pepper
- Take 2 lbs chicken thighs, boneless and skinless
- Prepare 2 green bell peppers
- Take 2 red bell peppers
- Get olive oil cooking spray
- Take 2 T sliced unsalted almonds, toasted
- Make ready 2 T fresh parsley, chopped
Transfer to a baking pan and spoon sauce over the thighs. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. The perfect weeknight chicken dinner - Easy Juicy Oven Baked Honey Mustard Chicken Thighs Recipe. Made with boneless skinless chicken thighs and baked in the oven and a great dipping sauce.
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.
One of my favorite boneless skinless chicken thigh recipes. Place vegetables in a roasting pan. Drizzle the chicken thighs with olive oil and season with salt and pepper. Make a layer covering the sheet pan with the peppers, onions, and garlic. Pour can of diced tomatoes evenly on top.
So that is going to wrap it up for this special food baked honey-mustard chicken thighs with roasted peppers recipe. Thank you very much for your time. I am sure you will 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 family, friends and colleague. Thank you for reading. Go on get cooking!
