Honey Garlic Chicken Naan (Print)

Savory honey garlic chicken thighs roasted with peppers, paired with warm garlic naan.

# 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 until well combined.
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 until chicken begins to cook through.
06 - Remove the sheet pan from the oven. Brush chicken with remaining sauce and place garlic naan breads on the pan or on a separate rack if space is limited.
07 - Mix melted butter with minced garlic, then brush over the naan breads.
08 - Return the pan to the oven and roast for 8-10 minutes, or until chicken reaches internal temperature of 165°F and naan is golden and warmed through.
09 - Sprinkle chopped cilantro over the naan if desired. Serve chicken and roasted vegetables with warm garlic naan.

# Expert Advice:

01 -
  • One pan means one cleanup, which sounds simple until you're actually standing at the sink on a Tuesday night and realize you have your whole evening back.
  • The honey garlic glaze caramelizes in a way that makes regular roasted chicken feel like you've been cooking for hours.
  • Chicken thighs stay impossibly tender even if you accidentally overbake by a few minutes, unlike breasts which turn to cardboard.
  • Naan toasted right there on the pan absorbs all those golden, garlicky drippings from the chicken.
02 -
  • Chicken thighs need less babysitting than breasts—they forgive slight overcooking because the thighs contain more fat and connective tissue that stays moist under heat.
  • Don't brush the naan with the remaining sauce unless you want it soggy; the garlic butter keeps it crispy and prevents it from getting waterlogged.
  • If your oven runs hot, start checking the chicken at 18 minutes rather than waiting the full 20—every oven has opinions about temperature.
03 -
  • Pat your chicken completely dry before seasoning—dry skin is the only way to get that golden, crispy exterior that feels restaurant-quality.
  • Use half the sauce on the raw chicken and save the other half for the final brush, which prevents the glaze from burning while ensuring maximum flavor coverage.
  • If your naan starts browning too quickly while the chicken is still cooking, tent it loosely with foil and remove the foil for the last few minutes to finish crisping.
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