Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, baked honey-mustard chicken thighs with roasted peppers. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Baked Honey-Mustard Chicken Thighs with Roasted Peppers is one of the most popular of current trending meals in the world. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. Baked Honey-Mustard Chicken Thighs with Roasted Peppers is something which I have loved my whole life.
Juicy chicken thighs smothered in an amazing honey mustard sauce then broiled until crispy. Start by combining honey, dijon mustard, onion powder, garlic powder, paprika, salt and pepper in Brush the honey mustard sauce evenly onto the chicken. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. This baked honey mustard chicken with vegetables is an easy one pan meal!
To begin with this recipe, we must 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 can achieve that.
The ingredients needed to make Baked Honey-Mustard Chicken Thighs with Roasted Peppers:
- Make ready 2 large cloves garlic, minced
- Take 1/2 c Dijon mustard
- Take 7 T honey
- Take 1/2 tsp dried thyme
- Take pinch ground cayenne pepper
- Make ready 2 lbs chicken thighs, boneless and skinless
- Make ready 2 green bell peppers
- Prepare 2 red bell peppers
- Take olive oil cooking spray
- Get 2 T sliced unsalted almonds, toasted
- Prepare 2 T fresh parsley, chopped
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. You just mix honey, Dijon mustard, and olive oil together and pour it over chicken thighs in a casserole dish and bake until done. Sprinkle some freshly ground black pepper over the chicken before you serve.
Instructions to make 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.
You just mix honey, Dijon mustard, and olive oil together and pour it over chicken thighs in a casserole dish and bake until done. Sprinkle some freshly ground black pepper over the chicken before you serve. Baked Honey Mustard Chicken - The creamiest honey mustard chicken ever! But when it's a honey mustard combo, well, that's my culinary heaven right there. And although I could guzzle down this honey mustard without any issues, I decided to add in some crisp oven-roasted chicken thighs.
So that’s going to wrap it up for this special food baked honey-mustard chicken thighs with roasted peppers recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
