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Baked Honey-Mustard Chicken Thighs with Roasted Peppers

To cook Baked Honey-Mustard Chicken Thighs with Roasted Peppers you only need 11 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Baked Honey-Mustard Chicken Thighs with Roasted Peppers :

Provide large cloves garlic, minced.

Use Dijon mustard.

Use honey.

You need to prepare dried thyme.

You need to prepare ground cayenne pepper.

Use chicken thighs, boneless and skinless.

Provide green bell peppers.

You need red bell peppers.

Use olive oil cooking spray.

You need sliced unsalted almonds, toasted.

You need fresh parsley, chopped.

Short Tips:

If a recipe says to use a certain type of pan, then use that pan. If you only own one nonstick pan, the simplest tip we can offer you is to wait for a decent sale at a kitchen store, then get yourself a stainless steel pan and a cast iron skillet. Also its sensible idea to exchange low cost nonstick pans each few years, as the coating can wear down over the years.

instructions :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..

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