Honey Garlic Chicken with Naan (Print View)

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

# Components:

→ 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

→ Serving

15 - 4 garlic naan breads
16 - 2 tablespoons fresh cilantro, chopped
17 - Lemon wedges for serving

# Directions:

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, 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 half.
04 - Roast in the oven for 20 minutes.
05 - Remove the pan from the oven. 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.

# Expert Advice:

01 -
  • The chicken thighs stay impossibly tender while the skin gets crispy, all because you're letting the sauce do the heavy lifting.
  • One pan means one cleanup, which is honestly the most underrated kitchen victory.
  • It feels fancy enough to serve guests but casual enough that nobody suspects you made it in under an hour.
02 -
  • If your sauce looks thin after cooking, don't panic—it thickens slightly as it cools, and the chicken releases moisture that helps create a glaze anyway.
  • Opening the oven door before the twenty-minute mark drops the temperature and extends cooking time; trust the process and keep that door closed.
03 -
  • Pat the chicken dry before seasoning it; even a little surface moisture keeps the skin from crisping the way you want.
  • The cornstarch slurry is your secret weapon for restaurant-quality glaze, but only mix it right before you use it or it'll separate.
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