Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to prepare a special 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 unique. This is gonna smell and look delicious.
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In a small bowl, combine garlic, mustard, honey, thyme and cayenne. Pour reserved mustard mixture over chicken and peppers, toss to coat. Sprinkle with almonds and parsley and serve. If you're looking for recipes idea to cook today, look no further!
To get started 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 can achieve it.
The ingredients needed to make Baked Honey-Mustard Chicken Thighs with Roasted Peppers:
- Prepare 2 large cloves garlic, minced
- Take 1/2 c Dijon mustard
- Prepare 7 T honey
- Prepare 1/2 tsp dried thyme
- Take pinch ground cayenne pepper
- Make ready 2 lbs chicken thighs, boneless and skinless
- Get 2 green bell peppers
- Take 2 red bell peppers
- Make ready olive oil cooking spray
- Get 2 T sliced unsalted almonds, toasted
- Get 2 T fresh parsley, chopped
Baked Honey-Mustard Chicken Thighs with Roasted Peppers Jump to: Recipe Weight Loss Tips Before you jump to Baked Honey-Mustard Chicken Thighs with Roasted Peppers recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Must Eat. 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.
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.
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. Heat a cast iron pan over medium-high heat. Core bell peppers and slice into thick strips.
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