Honey Garlic Chicken with Naan (Printable)

Tender honey garlic chicken thighs roasted with colorful peppers and onions, paired with warm naan for an easy one-pan 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 - 1/3 cup honey
10 - 3 tablespoons soy sauce
11 - 2 tablespoons BBQ sauce
12 - 3 cloves garlic, minced
13 - 1 tablespoon apple cider vinegar
14 - 1 teaspoon cornstarch mixed with 1 tablespoon water

→ For Serving

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

# Directions:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly grease with cooking spray.
02 - Arrange chicken thighs, sliced bell peppers, and red onion wedges on the prepared sheet pan. Drizzle with olive oil and sprinkle evenly with smoked paprika, ground cumin, salt, and black pepper. Toss vegetables to coat thoroughly.
03 - In a small bowl, whisk together honey, soy sauce, BBQ sauce, minced garlic, and apple cider vinegar until well combined. Pour half of the sauce over chicken and vegetables, reserving the remaining sauce for later application.
04 - Place sheet pan in preheated oven and roast for 20 minutes until chicken begins to caramelize and vegetables soften.
05 - Remove pan from oven. Brush reserved honey garlic sauce over chicken thighs. Place naan breads on the edge of the sheet pan or directly on the oven rack. Return to oven and roast for 8 to 10 minutes until chicken reaches internal temperature of 165°F and naan is warmed through.
06 - If desired, transfer any remaining sauce to a small saucepan and bring to boil over medium heat. Add cornstarch slurry and simmer, stirring constantly, until sauce thickens to coating consistency, approximately 1 to 2 minutes.
07 - Transfer roasted chicken, vegetables, and naan to serving platter. Garnish with chopped fresh cilantro and drizzle with thickened sauce. Serve immediately with lemon wedges.

# Expert Advice:

01 -
  • Chicken thighs never dry out, so you can actually relax instead of watching the clock obsessively.
  • One sheet pan means less cleanup, which is honestly worth the recipe all by itself.
  • The sweet and tangy glaze tastes restaurant-quality but comes together with ingredients already in your pantry.
02 -
  • Don't move the chicken around obsessively or you'll disrupt the browning, which is where all the flavor lives.
  • Chicken thighs are forgiving, but naan can dry out, so timing its entry into the oven matters more than you'd think.
03 -
  • Make the sauce the morning of and let it mellow in the fridge so flavors integrate before everything hits the pan.
  • Pat chicken thighs dry before roasting so they brown instead of steam, which changes the entire texture experience.
Go Back