How to Make Perfect Baked Honey-Mustard Chicken Thighs with Roasted Peppers

Baked Honey-Mustard Chicken Thighs with Roasted Peppers. - Pour reserved mustard mixture over chicken and peppers, toss to coat. Cover and refrigerate remaining mustard mixture. Rinse chicken thighs under cold water and pat dry with paper towels.

Put the chicken pieces, plums, and thyme sprigs on a rimmed baking pan. Add onions, spreading them out around the chicken and plums. Season plums and onions lightly with salt. Drizzle the chicken thighs with olive oil and season with salt and pepper.

We require 2 large cloves garlic, minced.
You need 1/2 c Dijon mustard.
You require 7 T honey.
We require 1/2 tsp dried thyme.
We require pinch ground cayenne pepper.
We need 2 lbs chicken thighs, boneless and skinless.
We require 2 green bell peppers.
You require 2 red bell peppers.
You require olive oil cooking spray.
You require 2 T sliced unsalted almonds, toasted.
You need 2 T fresh parsley, chopped.

Italian roasted chicken thighs, with vidalia onions, bell peppers and plenty of garlic cloves are baked in the oven slowly with big flavors. This is the fourth time in two weeks that I made these roasted chicken thighs with some variation of peppers, onions, and olives because the combination of flavors is so good. Drizzle the chicken thighs with olive oil and season with salt and pepper. Make a layer covering the sheet pan with the peppers, onions, and garlic. Pour can of diced tomatoes evenly on top.

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..

Italian roasted chicken thighs, with vidalia onions, bell peppers and plenty of garlic cloves are baked in the oven slowly with big flavors. This is the fourth time in two weeks that I made these roasted chicken thighs with some variation of peppers, onions, and olives because the combination of flavors is so good. Drizzle the chicken thighs with olive oil and season with salt and pepper. Make a layer covering the sheet pan with the peppers, onions, and garlic. Pour can of diced tomatoes evenly on top. Trim any excess fat and skin from chicken thighs. Season both sides with salt and pepper. Pour marinade over and turn to coat.

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