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Palmer’s Direct To You Market
900 Jefferson Road, 14623

(585) 272-9470

Palmer’s Direct To You Market
900 Jefferson Road, Rochester, NY 14623
(585) 272-9470

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Honey Mustard Chicken Thighs
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Honey Mustard Chicken Thighs

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Honey Mustard Chicken Thighs

oney mustard chicken thighs with roasted red bell peppers, toasted almonds, and parsley
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Delight in the sweet and tangy flavors of Honey Mustard Chicken Thighs paired with the vibrant taste of roasted red bell peppers, toasted almonds, and fresh parsley. This dish is perfect for a comforting yet elegant meal.

  • Author: Palmer’s Direct To You Market
  • Prep Time: 15 min
  • Cook Time: 40 min
  • Total Time: 55 min
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American

Ingredients

Scale

8 chicken thighs, bone-in and skin-on

1/4 cup honey

1/4 cup Dijon mustard

2 tablespoons whole grain mustard

2 tablespoons olive oil, divided

4 red bell peppers, sliced

1/2 cup sliced almonds

Salt and pepper to taste

Fresh parsley, chopped, for garnish

Instructions

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.

Notes

Success Tips: Make sure to toast the almonds carefully, as they can burn quickly. Marinating the chicken longer will enhance the flavor.

Pairing Suggestions: Serve with a side of steamed rice or quinoa for a complete meal.

Nutrition

  • Serving Size: 2 chicken thighs with peppers and almonds
  • Calories: 450-500 calories per serving
Food Safety Notice: Always wash hands and sanitize surfaces before and after handling raw meat, poultry, or seafood. Use separate cutting boards for raw proteins and ready-to-eat foods. USDA recommends whole muscle beef and lamb reach 145°F with a 3-minute rest, fish reach 145°F, and all poultry reach 165°F. Temperatures noted for whole muscle beef, lamb, and fish reflect culinary preference and may differ from federal guidelines. Ground meat of any kind must always reach 160°F. Consuming undercooked meat, poultry, or seafood may increase your risk of foodborne illness.