Steps to Prepare Eric Ripert Baked Honey-Mustard Chicken Thighs with Roasted Peppers

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, baked honey-mustard chicken thighs with roasted peppers. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Baked Honey-Mustard Chicken Thighs with Roasted Peppers is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it is fast, it tastes yummy. Baked Honey-Mustard Chicken Thighs with Roasted Peppers is something which I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this particular recipe, we have to first 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.

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

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

Instructions 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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