# 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 the 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, 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 remaining sauce.
04 - Roast in the oven for 20 minutes.
05 - Remove the pan, brush chicken with the reserved honey garlic sauce, and return to the 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 cooked through and naan is warm.
06 - If desired, bring any remaining sauce to a boil in a small saucepan with cornstarch slurry until thickened, then drizzle over the finished dish.
07 - Garnish with chopped cilantro and serve with lemon wedges.
