Recipe of Ultimate Baked Honey-Mustard Chicken Thighs with Roasted Peppers

Hey everyone, it is Louise, welcome to my recipe page. Today, we're going to make a distinctive dish, Simple Way to Make Speedy Baked Honey-Mustard Chicken Thighs with Roasted Peppers. One of my favorites food recipes. This time, I'm gonna make it a bit unique. This is gonna smell and look 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 begin with this recipe, we must first prepare a few ingredients. You can cook Baked Honey-Mustard Chicken Thighs with Roasted Peppers using 11 ingredients and 4 steps. Here is how you can achieve it.

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

Ingredients and spices that need to be Make ready 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

Steps 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.

While that is in no way the end all be guide to cooking fast and simple lunches it is excellent food for thought. The expectation is that this will get your own creative juices flowing so you can prepare excellent lunches for the own family without needing to accomplish too terribly much heavy cooking at the practice.

So that is going to wrap this up with this special food Recipe of Award-winning Baked Honey-Mustard Chicken Thighs with Roasted Peppers. Thanks so much for your time. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!