Honey Garlic Chicken & Naan (Print Version)

Sweet honey glazed chicken with roasted peppers 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, optional

# How To:

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 remainder.
04 - Roast in the oven for 20 minutes.
05 - Remove the pan, brush chicken with 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 Tips:

01 -
  • Everything happens on one sheet pan, which means minimal cleanup and maximum forgiveness if you forget about it for a few minutes.
  • The honey garlic glaze is sweet and tangy enough that even picky eaters will ask for seconds without realizing they're eating bell peppers.
  • It comes together in under an hour, making it perfect for weeknight dinners that don't feel rushed or boring.
02 -
  • Don't skip saving half the sauce to brush on at the end—the first coat gets absorbed and caramelized, but the second coat creates that sticky, glossy exterior that makes people think you actually know what you're doing.
  • If you use chicken breasts instead of thighs, check them at the 15-minute mark because they'll cook faster and dry out if you're not watching.
03 -
  • Don't crowd your sheet pan or try to cook for six people using one pan—you'll steam instead of roast, and everything will taste like it was boiled.
  • Brush the naan with a little melted garlic butter right before serving if you have time, because even warm naan is better when it's also buttery and fragrant.
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