Step-by-Step Guide to Make Any-night-of-the-week Baked Honey-Mustard Chicken Thighs with Roasted Peppers
Hey everyone, it's Louise, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, Step-by-Step Guide to Make Perfect Baked Honey-Mustard Chicken Thighs with Roasted Peppers. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
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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 must 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:
- 2 large cloves garlic, minced
- 1/2 c Dijon mustard
- 7 T honey
- 1/2 tsp dried thyme
- pinch ground cayenne pepper
- 2 lbs chicken thighs, boneless and skinless
- 2 green bell peppers
- 2 red bell peppers
- olive oil cooking spray
- 2 T sliced unsalted almonds, toasted
- 2 T fresh parsley, chopped
Steps to make Baked Honey-Mustard Chicken Thighs with Roasted Peppers
- 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.
- 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.
- 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.
- 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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