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

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, Step-by-Step Guide to Make Homemade Baked Honey-Mustard Chicken Thighs with Roasted Peppers. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Baked Honey-Mustard Chicken Thighs with Roasted Peppers, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Baked Honey-Mustard Chicken Thighs with Roasted Peppers delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Baked Honey-Mustard Chicken Thighs with Roasted Peppers is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

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 can achieve that.

8 net carbs Recipe from Clean Eating Magazine **This was a lot of prep...just saying.

Ingredients and spices that need to be Take to make Baked Honey-Mustard Chicken Thighs with Roasted Peppers:

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

Instructions to make 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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