Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, baked honey-mustard chicken thighs with roasted peppers. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really 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 favored of current trending meals on earth. It’s appreciated by millions daily. It’s simple, it is fast, it tastes delicious. Baked Honey-Mustard Chicken Thighs with Roasted Peppers is something that I’ve loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we must 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:

1. Take 2 large cloves garlic, minced
2. Take 1/2 c Dijon mustard
3. Prepare 7 T honey
4. Make ready 1/2 tsp dried thyme
5. Make ready pinch ground cayenne pepper
6. Take 2 lbs chicken thighs, boneless and skinless
7. Prepare 2 green bell peppers
8. Make ready 2 red bell peppers
9. Take olive oil cooking spray
10. Prepare 2 T sliced unsalted almonds, toasted
11. Prepare 2 T fresh parsley, chopped

In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Put the chicken pieces, plums, and thyme sprigs on a rimmed baking pan. Add onions, spreading them out around the chicken and plums. Season plums and onions lightly with salt.

Instructions to make Baked Honey-Mustard Chicken Thighs with Roasted Peppers:

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.

Place vegetables in a roasting pan. 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.

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