Hey everyone, it’s Louise, welcome to our recipe site. 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. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Pour reserved mustard mixture over chicken and peppers, toss to coat. Cover and refrigerate remaining mustard mixture. Rinse chicken thighs under cold water and pat dry with paper towels.
Baked Honey-Mustard Chicken Thighs with Roasted Peppers is one of the most popular of current trending meals in the world. It is simple, it is quick, it tastes yummy. It’s appreciated by millions every day. Baked Honey-Mustard Chicken Thighs with Roasted Peppers is something which I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this recipe, we must prepare a few components. 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:
- Get 2 large cloves garlic, minced
- Take 1/2 c Dijon mustard
- Take 7 T honey
- Take 1/2 tsp dried thyme
- Take pinch ground cayenne pepper
- Make ready 2 lbs chicken thighs, boneless and skinless
- Take 2 green bell peppers
- Get 2 red bell peppers
- Make ready olive oil cooking spray
- Prepare 2 T sliced unsalted almonds, toasted
- Get 2 T fresh parsley, chopped
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. One of my favorite boneless skinless chicken thigh recipes. Place vegetables in a roasting pan.
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.
Italian roasted chicken thighs, with vidalia onions, bell peppers and plenty of garlic cloves are baked in the oven slowly with big flavors. This is the fourth time in two weeks that I made these roasted chicken thighs with some variation of peppers, onions, and olives because the combination of flavors is so good. 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 reading. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
