Hello everybody, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, baked honey-mustard chicken thighs with roasted peppers. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Baked Honey-Mustard Chicken Thighs with Roasted Peppers is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. They’re nice and they look fantastic. Baked Honey-Mustard Chicken Thighs with Roasted Peppers is something that I’ve loved my entire life.

To begin with this recipe, we have to 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. Make ready large cloves garlic, minced
2. Make ready Dijon mustard
3. Prepare honey
4. Prepare dried thyme
5. Make ready ground cayenne pepper
6. Make ready chicken thighs, boneless and skinless
7. Take green bell peppers
8. Take red bell peppers
9. Take olive oil cooking spray
10. Prepare sliced unsalted almonds, toasted
11. Make ready 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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