Browned Skillet-Roasted Chicken in Orange Sauce

Ingredients

• Chicken: 
  • 6 boneless skinless chicken thighs (1½ lbs.), patted dry
  • 2 teaspoons dried minced onion powder
  • 1 teaspoon garlic granules or powder 
  • ½ teaspoon salt
  • ½ teaspoon red pepper flakes
• Marinade:
  • 3 tablespoons mustard
  • 2 tablespoons honey
  • ¼ cup squeezed orange juice
  • 2 tablespoons apple cider vinegar
  • ½ cup sunflower oil 
• Cook Off:
  
  • 2 cups mini sweet bell peppers, seeded
  • 1 tablespoon olive oil    
    
    

Directions

1. Combine onion, garlic, salt and pepper flakes; rub over chicken; transfer to a dish.
2. Whisk marinade ingredients; pour half of it over the chicken; reserve other half. 
3. Marinate chicken covered in fridge 4 hours or overnight.
4. Preheat oven to 375º.
5. Core and seed peppers; cut into 1-inch pieces; place in a bowl, tossing with the olive oil; set aside.
6. In a large oven-proof skillet with Teflon ™ nonstick coating, pour 2 tablespoons of the fresh marinade in bottom of skillet; heat pan over medium high heat.
7. Place chicken (discard marinade) in pan top-side down. Cook 4 minutes.
8. Cook until beginning to brown; golden in color. Turn thighs up.
9. Pour reserved half of the fresh marinade atop chicken.
10. Scatter pepper slices overtop.
11. Bake 15 minutes or until chicken temp is 165º. Rest a few minutes and serve.