Recipe: Yummy Baked Honey-Mustard Chicken Thighs with Roasted Peppers

Baked Honey-Mustard Chicken Thighs with Roasted Peppers. Pour reserved mustard mixture over chicken and peppers, toss to coat. Sprinkle with almonds and parsley and serve. Cover and refrigerate remaining mustard mixture.

Add chicken thighs to the bowl and toss to coat. Transfer to a baking pan and spoon sauce over the thighs. Salt + Pepper; How to make Baked Honey Mustard Chicken. You can have Baked Honey-Mustard Chicken Thighs with Roasted Peppers using 11 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Baked Honey-Mustard Chicken Thighs with Roasted Peppers

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

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. Place vegetables in a roasting pan. How To Make Oven Baked Chicken Thighs.

Baked Honey-Mustard Chicken Thighs with Roasted Peppers step by step

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..

Prepare sauce: In another bowl, whisk together the olive oil, both mustards, honey, garlic, and red pepper flakes until well incorporated. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. 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.