Pin Experience the ultimate weeknight dinner with this Sheet Pan Honey Garlic Chicken & Naan. This recipe delivers tender chicken thighs coated in a luscious, sticky glaze of honey and soy, roasted alongside vibrant peppers and red onions that caramelize to perfection. It is a fusion-inspired meal that brings together bold American flavors and the comforting warmth of Indian-style garlic naan for a family-friendly feast that is as easy to clean up as it is to eat.
Pin The secret to this dish lies in the two-stage roasting process. By reserving half of the sauce to brush on later, you ensure the chicken stays moist and flavorful, developing that desirable charred edge on the vegetables. Warming the naan directly on the sheet pan at the end allows it to soak up a bit of the aromatic oils, transforming it into the perfect vessel for every bite.
Ingredients
- 4 boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, cut into wedges
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- Salt and black pepper, to taste
- 1/3 cup honey
- 3 tablespoons soy sauce
- 2 tablespoons BBQ sauce
- 3 cloves garlic, minced
- 1 tablespoon apple cider vinegar
- 1 teaspoon cornstarch (mixed with 1 tablespoon water)
- 4 garlic naan breads
- 2 tablespoons fresh cilantro, chopped
- Lemon wedges (optional)
Instructions
- 1. Prep the Oven and Pan
- Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.
- 2. Season Chicken and Vegetables
- 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 veggies to coat evenly.
- 3. Prepare the Glaze
- 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 rest.
- 4. Initial Roast
- Roast in the oven for 20 minutes.
- 5. Glaze and Add Naan
- Remove the pan, 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 8–10 minutes, until chicken is cooked through and naan is warm.
- 6. Optional Sauce Thickening
- If desired, bring any remaining sauce to a boil in a small saucepan with cornstarch slurry until thickened, then drizzle over the finished dish.
- 7. Garnish and Serve
- Garnish with chopped cilantro and serve with lemon wedges.
Zusatztipps für die Zubereitung
For the best results, ensure your chicken thighs are spread out evenly so they roast rather than steam. If you want a thicker, more restaurant-style glaze, definitely take the extra minute to boil the reserved sauce with the cornstarch slurry before serving.
Varianten und Anpassungen
You can easily substitute chicken thighs with chicken breasts; just be sure to adjust the cooking time as needed to keep them juicy. For extra nutritional value, feel free to add zucchini or cherry tomatoes to the pan. If you enjoy heat, try using a spicy BBQ sauce for a fiery kick.
Serviervorschläge
Serve this meal alongside a fresh cucumber salad for a refreshing contrast to the rich honey garlic glaze. Don't forget the lemon wedges; a bright squeeze of acidity at the table really makes the flavors of the cumin and paprika pop.
Pin This Sheet Pan Honey Garlic Chicken & Naan is the perfect solution for busy nights when you want a home-cooked meal without the hassle. The combination of sweet, savory, and smoky flavors ensures it will be a requested favorite in your household. Enjoy the simplicity and deliciousness of a perfectly roasted one-pan meal!
Recipe Questions
- → Can I use chicken breasts instead of thighs?
Yes, boneless chicken breasts work well. Reduce the roasting time by 5–7 minutes since breasts cook faster than thighs. Check for an internal temperature of 165°F.
- → What can I substitute for naan bread?
Pita bread, roti, or even crusty bread work as alternatives. For a lighter option, serve over basmati rice or with roasted potatoes instead.
- → Is this dish spicy?
No, the honey garlic sauce is sweet and tangy rather than spicy. If you prefer heat, add red pepper flakes or use a spicy BBQ sauce in the glaze.
- → Can I make this gluten-free?
Use gluten-free naan or serve with rice instead. Verify that your soy sauce and BBQ sauce are labeled gluten-free, and the dish becomes fully gluten-free.
- → How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10–15 minutes, or microwave until warmed through. The naan is best reheated in the oven or toaster.
- → Can I prep this ahead of time?
Yes, slice the vegetables and whisk the sauce up to a day in advance. Store them separately in the refrigerator. When ready to cook, assemble and roast as directed.