Honey Garlic Chicken with Naan (Printable Version)

Tender honey garlic chicken roasted with vegetables and warm naan

# Ingredient List:

→ Chicken

01 - 4 bone-in, skin-on chicken thighs (about 1.5 lbs)
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper

→ Honey Garlic Sauce

05 - 1/4 cup honey
06 - 2 tablespoons soy sauce
07 - 2 tablespoons barbecue sauce
08 - 4 cloves garlic, minced
09 - 1 tablespoon apple cider vinegar
10 - 1/2 teaspoon smoked paprika

→ Vegetables

11 - 1 red bell pepper, sliced
12 - 1 yellow bell pepper, sliced
13 - 1 red onion, cut into wedges

→ Naan

14 - 4 garlic naan breads
15 - 1 tablespoon butter, melted
16 - 1 clove garlic, minced
17 - 2 tablespoons fresh cilantro, chopped

# Directions:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil for easy cleanup.
02 - In a small bowl, combine honey, soy sauce, barbecue sauce, minced garlic, apple cider vinegar, and smoked paprika. Whisk until well blended.
03 - Place chicken thighs on the prepared sheet pan. Drizzle with olive oil, season with salt and pepper, then brush generously with half of the honey garlic sauce.
04 - Arrange sliced bell peppers and red onion wedges around the chicken on the pan.
05 - Roast in the oven for 20 minutes.
06 - Remove sheet pan from oven. Brush chicken with remaining sauce and place garlic naan breads on the pan or on a separate rack if space is limited.
07 - Mix melted butter with minced garlic, then brush the mixture over the naan breads.
08 - Return pan to oven and roast for 8 to 10 minutes, until chicken reaches an internal temperature of 165°F and naan is golden and warmed through.
09 - Sprinkle chopped cilantro over the naan. Serve chicken and roasted vegetables with warm garlic naan.

# Expert Advice:

01 -
  • Everything cooks on one pan, which means fewer dishes and more time with your guests instead of at the sink.
  • The honey garlic glaze tastes like you spent hours developing it, but it comes together in about two minutes.
  • Chicken thighs stay so juicy and forgiving—you honestly have to try hard to dry them out.
  • The garlic naan soaks up all those caramelized pan drippings and becomes absolutely irresistible.
02 -
  • Don't skip the parchment paper or foil—I learned this the hard way with a blackened pan that took forever to clean, and it's genuinely not worth it.
  • Brush that sauce on in two stages instead of all at once; the first coat caramelizes during cooking, and the second coat at the end stays glossy and fresh.
  • Check your chicken's internal temperature with a meat thermometer rather than guessing—165°F is the magic number, and thighs stay juicy well past that point.
03 -
  • Let your chicken come to room temperature for 10 minutes before roasting—it cooks more evenly and stays juicier than cold chicken straight from the fridge.
  • If your naan starts browning too fast before the chicken is done, pull it off the pan early, keep it warm on a separate plate, then reheat it for 30 seconds right before serving.
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