Honey Garlic Chicken with Naan (Printable Version)

Tender honey glazed chicken roasted with peppers and onions, served with warm garlic 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. Stir until well blended.
03 - Place chicken thighs on prepared sheet pan. Drizzle with olive oil, season with salt and pepper, then brush generously with half of the sauce.
04 - Arrange sliced bell peppers and red onion wedges around the chicken on the pan.
05 - Roast in preheated oven for 20 minutes.
06 - Remove sheet pan from oven. Brush chicken with remaining sauce. Place garlic naan breads on the pan or on a separate rack if space is limited.
07 - Mix melted butter with minced garlic. Brush mixture over naan breads.
08 - Return pan to oven and roast for 8-10 minutes until chicken reaches internal temperature of 165°F and naan is golden and warmed through.
09 - Sprinkle chopped cilantro over naan if desired. Serve chicken and roasted vegetables with warm garlic naan.

# Expert Tips:

01 -
  • Minimal cleanup since everything is prepared on one large sheet pan.
  • A perfect balance of sweet honey, savory soy, and aromatic garlic.
  • Roasting peppers and onions alongside the chicken infuses them with incredible flavor.
  • The garlic naan acts as the perfect vessel to soak up the extra honey garlic sauce.
02 -
  • Use a meat thermometer to confirm the chicken's internal temperature reaches 165°F (74°C) for food safety.
  • Always line your sheet pan to prevent the honey in the sauce from sticking and burning on the pan.
  • If your sheet pan is crowded, place the naan on the oven rack directly below the pan for the final 8 minutes to ensure it gets warm without blocking the heat for the chicken.
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