Baked goods are the best. If you’re like me, you also love the convenience of having to pop something into the oven and cook. That’s how I prefer to cook my chicken dishes because they take no time to bake at all. On days when you don’t have the extra time to whip up complicated dishes, this recipe will surely help you out.
I scratch my head sometimes because I have to cook for a family that easily loses their interest in food that’s been on my dinner table one too many times this week. Besides, having pasta 4 out of 7 nights, I’d probably wonder if there was something better in store for next week too.
Personally, I don’t find anything wrong with chicken dinners every night for as long as each recipe would be different. If you’ve got to serve chicken (because my kids love them) like I do, this will surely give your taste buds a ride. The ingredients aren’t difficult to find; some may already be kitchen staples too. Have fun making this like I did.
- 1/4 to 1/3 cup smooth Dijon mustard
- 1/4 to 1/3 cup honey
- 1 Tbsp olive oil
- 2-3 pounds chicken thighs (or legs)
- Slivered Almonds
- 2 sprigs rosemary or Italian parsley
- Freshly ground black pepper
- 1 Red Bell Pepper, sliced
- Preheat the oven to 350°F. In the meantime, prepare a large bowl and throw in the honey and olive oil. Next, add a pinch of salt and pepper to taste. If the seasoning isn’t quite adequate, add more salt and the mustard until the desired flavor is achieved.
- Season the chicken thighs lightly and arrange them skin-side up in a shallow casserole dish. Massage the honey mustard sauce over the chicken. Add the rosemary sprigs in between the chicken pieces.
- Add your sliced bell pepper and silvered almonds.
- Place the casserole in the oven and bake for about 45 minutes. Insert the meat thermometer needle in one piece and watch if the temperature reaches 175 °. The juice would probably run clear once you’ve pierced the chicken. When done, remove the casserole and scoop out the excess fat.
- Sprinkle some freshly ground pepper before your serve. Best served hot.