Sheet Pan Honey Garlic Chicken Naan (Print View)

Tender honey garlic chicken thighs roasted with peppers and onions, served alongside warm, buttery garlic naan bread.

# Components:

→ 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, whisk together honey, soy sauce, barbecue sauce, minced garlic, apple cider vinegar, and smoked paprika.
03 - Place chicken thighs on the prepared sheet pan. Drizzle with olive oil, season with salt and pepper, and 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 the sheet pan from the oven, brush the chicken with remaining sauce, and place garlic naan breads on the pan or on a separate rack if space is limited.
07 - Mix the melted butter and minced garlic, then brush over the naan.
08 - Return the pan to the oven and roast for 8-10 minutes until chicken reaches an internal temperature of 165°F and naan is golden and warmed through.
09 - Sprinkle chopped cilantro over the naan if desired. Serve the chicken and roasted vegetables with warm garlic naan.

# Expert Advice:

01 -
  • Everything cooks on one pan, which means cleanup is barely worth mentioning and your stovetop stays clean.
  • The honey garlic glaze gets sticky and caramelized in the oven while you're doing something else, making you look like you actually planned ahead.
  • Bone-in chicken thighs stay juicy no matter what, so there's zero risk of dry, disappointing chicken.
02 -
  • Brush the chicken with the remaining sauce after the first 20 minutes—this is what builds that gorgeous caramelized exterior that looks restaurant-worthy.
  • Don't skip patting the chicken dry before seasoning; wet skin won't crisp up, no matter how hot your oven gets.
  • The naan goes in during the final stretch because it only needs a few minutes to warm through and get golden, not the full cooking time.
03 -
  • Make the sauce the night before if you're cooking for guests—it actually tastes better after the flavors meld together, and one less thing to do in the moment.
  • If you want it spicier, add chili flakes or a dash of sriracha to the sauce; if you want it milder, reduce the garlic slightly and increase the honey.
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