# What you need:
→ 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
# How to make it:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil for easy cleanup.
02 - In a small bowl, combine honey, soy sauce, barbecue sauce, minced garlic, apple cider vinegar, and smoked paprika. Mix until well blended.
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.
06 - Remove the sheet pan from the oven. Brush the chicken with the remaining sauce and place garlic naan breads on the pan or on a separate rack if space is limited.
07 - Mix the melted butter and minced garlic together, then brush the mixture over the naan.
08 - Return the pan to the oven and roast for 8-10 minutes, or until the chicken reaches an internal temperature of 165°F and the naan is golden and warmed through.
09 - Sprinkle chopped cilantro over the naan if desired. Serve the chicken and roasted vegetables with the warm garlic naan.
