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

Hey everyone, it is Drew, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, Recipe of Quick Baked Honey-Mustard Chicken Thighs with Roasted Peppers. It is one of my favorites. This time, I'm gonna make it a bit unique. This will be really delicious.

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

Recipe of Any-night-of-the-week Baked Honey-Mustard Chicken Thighs with Roasted Peppers is one of the most favored of recent trending foods in the world. It is enjoyed by millions daily. It's easy, it's fast, it tastes delicious. They are nice and they look fantastic. Baked Honey-Mustard Chicken Thighs with Roasted Peppers is something which I've loved my entire life.

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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 particular 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.

Ingredients and spices that need to be Prepare 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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