Honey Mustard Chicken Thighs

1. Prepare the Marinade: In a large bowl, whisk together the honey, Dijon mustard, whole grain mustard, and 1 tablespoon of olive oil until well combined.

2. Marinate the Chicken: Add the chicken thighs to the bowl and toss to coat them evenly with the marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.

3. Preheat your oven to 400°F (200°C).

4. Prepare the Peppers: Place the sliced red bell peppers on a baking sheet. Drizzle with the remaining tablespoon of olive oil and season with salt and pepper. Toss to coat.

5. Roast the Chicken and Peppers: Remove the chicken thighs from the marinade and place them on a separate baking sheet, skin-side up. Roast the chicken and red bell peppers in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the peppers are tender and slightly charred.

6. Toast the Almonds: While the chicken and peppers are roasting, heat a small skillet over medium heat. Add the sliced almonds and toast, stirring frequently, until they are golden brown and fragrant, about 3-5 minutes. Remove from heat and set aside.

7. Garnish and Serve: Once the chicken and peppers are done, remove them from the oven. Arrange the chicken thighs and roasted peppers on a serving platter. Sprinkle with toasted almonds and fresh parsley. Serve warm.