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

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Composition - Baked Honey-Mustard Chicken Thighs with Roasted Peppers:
  1. You need 2 large cloves garlic, minced
  2. You need 1/2 c of Dijon mustard
  3. Give 7 T - honey
  4. You need 1/2 tsp of dried thyme
  5. You need pinch of ground cayenne pepper
  6. Make ready 2 lbs for chicken thighs, boneless and skinless
  7. Provide 2 green bell peppers
  8. Make ready 2 of red bell peppers
  9. Give of olive oil cooking spray
  10. Need 2 T for sliced unsalted almonds, toasted
  11. Prepare 2 T for fresh parsley, chopped
Baked Honey-Mustard Chicken Thighs with Roasted Peppers making:
  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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