Sticky Roasted Red Pepper Chicken Thighs



A one-pan meal that is loaded with flavor and great for busy weeknights or relaxing weekends. Prep the glaze ahead of time for extra ease. Crispy, sticky juicy thighs are browned on the stove top and finished in the oven and double coated in a delicious glaze using our Roasted Red Pepper & Onion Sauce. Enjoy with mashed potatoes and asparagus, creamy pasta and side salad, or simply pair with roasted vegetables for a delicious and flavorful homemade meal. 


 Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
 Serves: 8 chicken thighs




8 Chicken thighs, bone-in, approximately 3 pounds
1/2 cup Robert Rothschild Farm Roasted Red Pepper & Onion Sauce
1 cup Honey
2 Tbsp. Soy sauce
2 Tbsp. Apple cider vinegar
8 Garlic cloves, minced
2 Tbsp. Olive oil
Red pepper slices and chopped parsley, to garnish (if desired)




Preheat oven to 375° F. In a small sauce pan, whisk together Roasted Red Pepper & Onion Sauce, honey, soy sauce, vinegar and garlic. Place chicken thighs in 9 x 13 dish and pour approximately 1/4 cup of roasted red pepper mixture on thighs, coating each on both sides. Season both sides with salt and pepper to taste. In a large sauce pan, heat oil over medium heat. Place chicken thighs skin side down and cook until brown, approximately five minutes. Flip chicken and brown on second side. Remove chicken from heat and pour 1/2 cup of roasted red pepper mixture over chicken thighs and place in the oven. Cook for 30 minutes until chicken is cooked through and juices run through. Meanwhile, heat roasted red pepper mixture over low heat and simmer until thickened. Pour over chicken after removing from oven. If desired, garnish with red pepper slices and chopped parsley.