Steps to Make Jamie Oliver Baked Honey-Mustard Chicken Thighs with Roasted Peppers

Hello everybody, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, baked honey-mustard chicken thighs with roasted peppers. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Pour reserved mustard mixture over chicken and peppers, toss to coat. Sprinkle with almonds and parsley and serve. In a small bowl, combine garlic, mustard, honey, thyme and cayenne. Baked Honey-Mustard Chicken Thighs with Roasted Peppers Hello everybody, hope you're having an amazing day today.

Baked Honey-Mustard Chicken Thighs with Roasted Peppers is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. Baked Honey-Mustard Chicken Thighs with Roasted Peppers is something that I’ve loved my entire life. They are nice and they look wonderful.

To get started with this recipe, we have to 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.

The ingredients needed to make Baked Honey-Mustard Chicken Thighs with Roasted Peppers:

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

Start by combining honey, dijon mustard, onion powder, garlic powder, paprika, salt and pepper in a medium bowl, set aside. Brush the honey mustard sauce evenly onto the chicken. Heat a cast iron pan over medium-high heat. Core bell peppers and slice into thick strips.

Steps 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.

Heat a cast iron pan over medium-high heat. Core bell peppers and slice into thick strips. Thinly slice shallots and quarter lemon. The Best Baked Chicken Thighs With Peppers Recipes on Yummly Add Recipes Clear Meal Plan Print Taste Preferences Make Yummly Better.

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