Sheet Pan Honey Garlic Chicken & Naan (Printable)

Tender chicken in honey garlic sauce roasted with 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 Make It:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly grease with cooking spray.
02 - Arrange chicken thighs, bell peppers, and red onion on the prepared sheet pan. Drizzle with olive oil and sprinkle evenly with smoked paprika, cumin, salt, and pepper. Toss vegetables to coat thoroughly.
03 - In a small mixing bowl, whisk together honey, soy sauce, BBQ sauce, minced garlic, and apple cider vinegar until well combined. Pour half of the sauce over chicken and vegetables, reserving the remaining half.
04 - Roast in preheated oven for 20 minutes until chicken begins to cook through and vegetables start to char.
05 - Remove pan from oven. Brush chicken with reserved honey garlic sauce. Place naan breads on the edge of the sheet pan or directly on the oven rack. Return to oven and roast for 8 to 10 minutes until chicken is fully cooked and naan is warmed through.
06 - If desired, transfer any remaining sauce to a small saucepan and bring to a boil. Add cornstarch slurry and simmer until sauce reaches desired thickness. Drizzle over finished dish.
07 - Transfer roasted chicken, vegetables, and naan to serving plates. Garnish with chopped cilantro and serve with lemon wedges.

# Expert Advice:

01 -
  • Chicken thighs stay impossibly juicy while everything else caramelizes without any fuss or babysitting.
  • The honey garlic sauce tastes like it took hours to develop, but it comes together in the time it takes to preheat the oven.
  • One pan means one cleanup, which feels like its own kind of magic on a weeknight.
02 -
  • Chicken thighs are done when they reach 165°F internally, but honestly, if they look golden and the juices run clear, you're safe—don't be afraid of them.
  • The sauce will thicken slightly as everything roasts because the honey concentrates, so if you brush it on early and it looks thin, that's exactly what you want.
03 -
  • If your naan starts browning too quickly, move it to a lower rack or cover the sheet pan loosely with foil for the last few minutes.
  • Minced fresh garlic beats jarred every single time—jarred loses its pungency, and this sauce needs that sharp, alive quality to shine.
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