Honey Garlic Chicken & Naan (Printable version)

Tender honey garlic chicken thighs roasted with colorful vegetables and warm naan bread for an easy family dinner.

# What You Need:

→ Chicken & Vegetables

01 - 4 boneless, skinless chicken thighs
02 - 2 tablespoons olive oil
03 - 1 red bell pepper, sliced
04 - 1 yellow bell pepper, sliced
05 - 1 red onion, cut into wedges
06 - 1 teaspoon smoked paprika
07 - 1 teaspoon ground cumin
08 - Salt and black pepper to taste

→ Honey Garlic Sauce

09 - ⅓ cup honey
10 - 3 tablespoons soy sauce
11 - 2 tablespoons barbecue sauce
12 - 3 cloves garlic, minced
13 - 1 tablespoon apple cider vinegar
14 - 1 teaspoon cornstarch mixed with 1 tablespoon water

→ Serving

15 - 4 garlic naan breads
16 - 2 tablespoons fresh cilantro, chopped
17 - Lemon wedges, optional

# How to Make It:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly grease with cooking spray.
02 - Arrange chicken thighs, bell peppers, and red onion on the prepared sheet pan. Drizzle with olive oil, then sprinkle with smoked paprika, cumin, salt, and pepper. Toss vegetables to coat evenly.
03 - In a small mixing bowl, whisk together honey, soy sauce, barbecue sauce, minced garlic, and apple cider vinegar. Pour half of the sauce over chicken and vegetables, reserving the remaining sauce.
04 - Roast in preheated oven for 20 minutes until chicken begins to cook and vegetables start to char.
05 - Remove sheet pan from oven. Brush chicken with reserved honey garlic sauce. Return pan to oven and place naan breads on the edge of the sheet pan or directly on the oven rack. Continue roasting for 8 to 10 minutes until chicken is cooked through and naan is warmed.
06 - If desired, bring any remaining sauce to a boil in a small saucepan over medium heat. Add cornstarch slurry and simmer until thickened, approximately 1 to 2 minutes. Drizzle over finished dish.
07 - Garnish with chopped cilantro and serve with lemon wedges on the side.

# Expert Advice:

01 -
  • Everything cooks on one pan, which means less cleanup and more time actually enjoying your meal instead of scrubbing dishes.
  • The honey garlic glaze caramelizes just enough to make chicken thighs taste like you fussed for hours when you really didn't.
  • Naan bread cooked right there on the edge of the pan gets this perfect chewy-crispy texture you can't replicate otherwise.
02 -
  • Don't skip the parchment paper—it prevents the honey glaze from caramelizing into an impossible crust on the pan, and your future self will thank you during cleanup.
  • If your naan is frozen, add an extra minute or two to the roasting time and keep an eye on it so it gets warm but not overdone and hard.
03 -
  • Pat your chicken thighs dry before seasoning—this helps them brown better and the glaze adheres more effectively instead of sliding off.
  • If your garlic looks like it's burning during roasting, move the naan to the second rack or cover the pan loosely with foil for the first 15 minutes to protect it from direct heat.
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