Baked Honey-Mustard Chicken Thighs with Roasted Peppers
Baked Honey-Mustard Chicken Thighs with Roasted Peppers

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Cover and refrigerate remaining mustard mixture. Pour reserved mustard mixture over chicken and peppers, toss to coat. Sprinkle with almonds and parsley and serve.

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Alright, don’t linger, let’s task this baked honey-mustard chicken thighs with roasted peppers formula with 11 substances which are absolutely easy to have, and we have to process them at the very least through 4 ways. You should devote a while on this, so the resulting food could be perfect.

Ingredients of Baked Honey-Mustard Chicken Thighs with Roasted Peppers:
  1. Provide 2 for large cloves garlic, minced
  2. Require 1/2 c for Dijon mustard
  3. Get 7 T of honey
  4. You need 1/2 tsp - dried thyme
  5. Need pinch - ground cayenne pepper
  6. Get 2 lbs chicken thighs, boneless and skinless
  7. Make ready 2 of green bell peppers
  8. Require 2 - red bell peppers
  9. Make ready olive oil cooking spray
  10. Need 2 T for sliced unsalted almonds, toasted
  11. Make ready 2 T for fresh parsley, chopped

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. How To Make Oven Baked Chicken Thighs.

Baked Honey-Mustard Chicken Thighs with Roasted Peppers making:
  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.

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. In a small bowl, combine the honey, mustard, basil, paprika, and parsley.

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