Sheet Pan Honey Garlic Chicken Naan (Print)

Tender chicken thighs glazed in honey garlic sauce, roasted with bell peppers and served with warm naan bread.

# Components:

→ 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

→ Serving

15 - 4 garlic naan breads
16 - 2 tablespoons fresh cilantro, chopped
17 - Lemon wedges, optional

# Directions:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly grease with oil.
02 - Arrange chicken thighs, bell peppers, and red onion on prepared 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 sauce over chicken and vegetables. Reserve remaining sauce.
04 - Roast in preheated oven for 20 minutes until chicken begins to cook through.
05 - Remove pan from oven. Brush chicken with reserved honey garlic sauce. Place naan breads on edge of sheet pan or directly on oven rack. Return to oven for 8 to 10 minutes until chicken is fully cooked and naan is warm.
06 - If desired, bring any remaining sauce to a boil in a small saucepan. Whisk in cornstarch slurry and simmer until thickened. Drizzle over finished dish.
07 - Garnish with chopped cilantro. Serve with lemon wedges on the side.

# Expert Advice:

01 -
  • One-Pan Simplicity: By roasting everything on a single sheet pan, you minimize dishes while maximizing flavor.
  • Perfect Flavor Balance: The sweet honey and tangy apple cider vinegar create a glaze that pairs beautifully with the savory, garlicky naan.
  • Kid-Friendly: The mild sweetness and fun format make it a hit for diners of all ages.
02 -
  • High Heat: Roasting at 425°F is key for getting those charred edges on the bell peppers and red onion wedges.
  • The Naan Trick: Placing the naan directly on the oven rack for the last few minutes gives it a slight crisp while keeping the center soft and pillowy.
  • Fresh Garnish: Always use fresh cilantro at the very end to provide a burst of color and a fresh herbaceous finish.
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