Honey Garlic Chicken with Naan (Printable)

Tender chicken glazed in honey garlic sauce, roasted with vegetables and warm naan bread.

# What you'll 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 serving

# Method:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly grease it.
02 - Arrange chicken thighs, bell peppers, and red onion on the 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 the chicken and vegetables, reserving the remainder.
04 - Place sheet pan in oven and roast for 20 minutes.
05 - Remove 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 an additional 8 to 10 minutes until chicken reaches internal temperature of 165°F and naan is warm.
06 - If desired, bring any remaining sauce to a boil in a small saucepan with cornstarch slurry until thickened to desired consistency.
07 - Garnish dish with chopped cilantro and drizzle with thickened sauce if prepared. Serve with lemon wedges.

# Expert Advice:

01 -
  • Everything cooks on one pan, which means your cleanup is blissfully minimal and your dinner is on the table in under an hour.
  • Chicken thighs stay impossibly tender while the glaze caramelizes into something between sweet and savory that keeps you reaching for more.
  • The warm naan soaks up every drop of sauce, turning a simple meal into something your family will actually request by name.
02 -
  • Don't crowd the pan or use undersized sheet pans, because chicken needs air circulation to develop that golden brown skin instead of steaming itself pale.
  • Applying sauce twice instead of once creates actual caramelization and glaze rather than just coating, and this small detail makes the entire dish taste more finished.
  • Chicken thighs need their skin to face up because that's where the magic happens, and flipping them defeats the whole purpose.
03 -
  • Pat your chicken dry before seasoning because surface moisture prevents browning, and browning is where flavor lives.
  • Use a meat thermometer if you're ever uncertain, pulling the pan when thighs hit 165°F internally because even a few degrees matters.
  • Make the glaze while the oven preheats so you're never waiting around, and prep all your vegetables beforehand because the actual cooking moves fast.
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