# What You'll Need:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs, approximately 1.5 pounds
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - 0.5 teaspoon black pepper
→ Honey Garlic Sauce
05 - 0.25 cup honey
06 - 2 tablespoons soy sauce
07 - 2 tablespoons barbecue sauce
08 - 4 cloves garlic, minced
09 - 1 tablespoon apple cider vinegar
10 - 0.5 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 unsalted butter, melted
16 - 1 clove garlic, minced
17 - 2 tablespoons fresh cilantro, chopped
# How To:
01 - Preheat oven to 425 degrees Fahrenheit. Line a large sheet pan with parchment paper or aluminum foil for convenient cleanup.
02 - In a small mixing bowl, whisk together honey, soy sauce, barbecue sauce, minced garlic, apple cider vinegar, and smoked paprika until fully combined.
03 - Position chicken thighs on the prepared sheet pan. Drizzle with olive oil, season with salt and pepper, then apply half of the honey garlic sauce generously to each piece.
04 - Place sliced red and yellow bell peppers and red onion wedges around the chicken on the sheet pan in an even distribution.
05 - Roast in the preheated oven for 20 minutes until chicken begins to develop color.
06 - Remove sheet pan from oven, brush remaining honey garlic sauce over chicken pieces. Arrange garlic naan breads on the pan, positioning on a separate rack if space constraints exist.
07 - Combine melted butter with minced garlic, then brush mixture evenly over naan surfaces.
08 - Return pan to oven and roast for 8 to 10 minutes until chicken reaches an internal temperature of 165 degrees Fahrenheit and naan achieves golden color.
09 - Remove from oven and sprinkle fresh cilantro over naan. Serve chicken with roasted vegetables and warm garlic naan immediately.
