Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, baked honey-mustard chicken thighs with roasted peppers. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Pour reserved mustard mixture over chicken and peppers, toss to coat. Sprinkle with almonds and parsley and serve. 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 well liked of recent trending meals on earth. It’s simple, it is quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Baked Honey-Mustard Chicken Thighs with Roasted Peppers is something which I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have baked honey-mustard chicken thighs with roasted peppers using 11 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Baked Honey-Mustard Chicken Thighs with Roasted Peppers:
- Get 2 large cloves garlic, minced
- Prepare 1/2 c Dijon mustard
- Prepare 7 T honey
- Get 1/2 tsp dried thyme
- Make ready pinch ground cayenne pepper
- Get 2 lbs chicken thighs, boneless and skinless
- Take 2 green bell peppers
- Prepare 2 red bell peppers
- Take olive oil cooking spray
- Make ready 2 T sliced unsalted almonds, toasted
- Take 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.
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. Italian roasted chicken thighs, with vidalia onions, bell peppers and plenty of garlic cloves are baked in the oven slowly with big flavors. Season both sides with salt and pepper.
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