Honey Garlic Chicken with Naan (Printable Version)

Tender chicken thighs roasted in honey garlic sauce with charred peppers and warm naan bread.

# Ingredient List:

→ 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, optional

# Directions:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly grease with oil.
02 - Place chicken thighs, bell peppers, and red onion on the prepared sheet pan. Drizzle with olive oil and sprinkle with smoked paprika, cumin, salt, and pepper. Toss vegetables to coat evenly.
03 - In a small bowl, whisk together honey, soy sauce, BBQ sauce, minced garlic, and apple cider vinegar. Pour half of the sauce over chicken and vegetables, reserving the remaining sauce for later.
04 - Roast in the oven for 20 minutes until chicken begins to cook through.
05 - Remove sheet pan from oven, brush chicken with reserved honey garlic sauce, and return to oven. Place naan breads on the edge of the sheet pan or directly on the oven rack. Roast for another 8 to 10 minutes until chicken is fully cooked and naan is warm.
06 - If desired, bring any remaining sauce to a boil in a small saucepan with cornstarch slurry over medium-high heat until thickened, stirring constantly.
07 - Transfer to serving platter, garnish with chopped cilantro and drizzle with thickened sauce if prepared. Serve with lemon wedges on the side.

# Expert Advice:

01 -
  • One sheet pan means minimal cleanup, which is honestly the best part of cooking on a weeknight.
  • The honey garlic sauce is sweet and tangy enough to make even picky eaters ask for seconds.
  • Chicken thighs stay moist and forgiving, unlike breasts that can dry out if you're not paying attention.
02 -
  • Don't skip reserving half the sauce for the second brush—that second coat is what creates that sticky, glossy finish that makes people stop and notice.
  • Chicken thighs are harder to overcook than breasts, but they're still done when they hit 165°F internally, which you can check with an instant-read thermometer.
03 -
  • Don't crowd the sheet pan—if vegetables overlap too much, they steam instead of roast and miss that caramelized edge.
  • Use your hands to arrange things the first time so you can feel the layout and make sure nothing's sitting in shadow.
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