Hey everyone, it’s Brad, welcome to our recipe page. Today, we’re going to make a distinctive dish, baked honey-mustard chicken thighs with roasted peppers. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Baked Honey-Mustard Chicken Thighs with Roasted Peppers is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They are fine and they look fantastic. Baked Honey-Mustard Chicken Thighs with Roasted Peppers is something which I have loved my whole life.

To get started with this particular recipe, we have to first 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 cook it.

The ingredients needed to make Baked Honey-Mustard Chicken Thighs with Roasted Peppers:

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

Steps 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.

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