How to Prepare Tasty Baked Honey-Mustard Chicken Thighs with Roasted Peppers

Baked Honey-Mustard Chicken Thighs with Roasted Peppers. Ingredients of Baked Honey-Mustard Chicken Thighs with Roasted Peppers. You need pinch of ground cayenne pepper. Pour reserved mustard mixture over chicken and peppers, toss to coat.

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. You can cook 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 2 of large cloves garlic, minced.
2. Prepare 1/2 c of Dijon mustard.
3. You need 7 T of honey.
4. It's 1/2 tsp of dried thyme.
5. Prepare pinch of ground cayenne pepper.
6. It's 2 lbs of chicken thighs, boneless and skinless.
7. It's 2 of green bell peppers.
8. You need 2 of red bell peppers.
9. You need of olive oil cooking spray.
10. It's 2 T of sliced unsalted almonds, toasted.
11. Prepare 2 T of fresh parsley, chopped.

Combine Dijon mustard, grainy mustard, honey, soy sauce, tarragon, and ginger in a large bowl. Rinse chicken thighs under cold water and pat dry with paper towels. Add chicken thighs to the bowl and toss to coat. Transfer to a baking pan and spoon sauce over the thighs.

Baked Honey-Mustard Chicken Thighs with Roasted Peppers instructions

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..

Place vegetables in a roasting pan. Prepare sauce: In another bowl, whisk together the olive oil, both mustards, honey, garlic, and red pepper flakes until well incorporated. 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.