How to Prepare Perfect Baked Honey-Mustard Chicken Thighs with Roasted Peppers

Baked Honey-Mustard Chicken Thighs with Roasted Peppers. Pour reserved mustard mixture over chicken and peppers, toss to coat. Sprinkle with almonds and parsley and serve. 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.

Sheet pan meals are becoming more and more popular because you can have a well-rounded meal without dirtying a bunch of pots and pans. 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. Place vegetables in a roasting pan. You can have Baked Honey-Mustard Chicken Thighs with Roasted Peppers using 11 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Baked Honey-Mustard Chicken Thighs with Roasted Peppers

1. You need 2 of large cloves garlic, minced.
2. You need 1/2 c of Dijon mustard.
3. You need 7 T of honey.
4. You need 1/2 tsp of dried thyme.
5. It's pinch of ground cayenne pepper.
6. You need 2 lbs of chicken thighs, boneless and skinless.
7. Prepare 2 of green bell peppers.
8. It's 2 of red bell peppers.
9. Prepare of olive oil cooking spray.
10. You need 2 T of sliced unsalted almonds, toasted.
11. Prepare 2 T of fresh parsley, chopped.

The perfect weeknight chicken dinner - Easy Juicy Oven Baked Honey Mustard Chicken Thighs Recipe. Made with boneless skinless chicken thighs and baked in the oven and a great dipping sauce. One of my favorite boneless skinless chicken thigh recipes. Find more easy chicken supper recipes here!.

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

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..

Vitamin C is a water-soluble nutrient that helps keep your immune system functioning optimally while also working to prevent free radical damage in the body. I have shared so many fantastic roasted or grilled chicken recipes over the years, from Honey Soy Baked Chicken Thighs to Coconut Milk Baked Chicken, plus one of our all-time favorites for cooking wings, thighs or a whole chicken cut-up, Sweet and Spicy Grilled Chicken. Add to the list this Honey Mustard Baked Chicken Thighs recipe. The chicken is cut into strips and simmered in a rich, tangy honey mustard sauce along with carrots, onions and garlic to make a fragrant and flavorful dinner. Line a rimmed baking pan with parchment paper for easy clean up.