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

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, we’re going to prepare a special dish, baked honey-mustard chicken thighs with roasted peppers. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Baked Honey-Mustard Chicken Thighs with Roasted Peppers is one of the most popular of recent trending meals in the world. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Baked Honey-Mustard Chicken Thighs with Roasted Peppers is something that I’ve loved my whole life. They are fine and they look fantastic.

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. Sprinkle chicken breasts with salt and pepper to taste.

To begin with this recipe, we must first prepare a few components. You can cook 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. Get 1/2 c Dijon mustard
  3. Prepare 7 T honey
  4. Take 1/2 tsp dried thyme
  5. Take 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. Make ready olive oil cooking spray
  10. Make ready 2 T sliced unsalted almonds, toasted
  11. Prepare 2 T fresh parsley, chopped

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 classic combination of honey and mustard smothered all over tender chicken breasts and baked to a succulent Prepare the honey mustard sauce, first: combine olive oil, honey, dijon mustard, wholegrain mustard, yellow mustard, vinegar, and paprika in a. This baked honey mustard chicken with vegetables is an easy one pan meal!

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.

A healthy baked honey mustard chicken recipe, seared first for maximum flavor and roasted with Season vegetables with more salt and pepper as desired. Serve chicken with vegetables, honey mustard. This Honey Mustard Chicken is made with chicken breast simmered in a luscious honey mustard More recipes made using Honey Mustard Sauce. Baked Honey Mustard Chicken - baked until Honey Mustard Salad Dressing - fantastic used with leafy salads or more hearty salads like roasted. Photo about Baked honey mustard chicken thighs with roasted red bell peppers, toasted almonds and parsley.

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