# Components:
→ Chicken
01 - 8 bone-in, skin-on chicken thighs
02 - 1 tablespoon olive oil
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1/2 teaspoon salt
07 - 1/2 teaspoon black pepper
→ Honey BBQ Sauce
08 - 1/2 cup BBQ sauce (use gluten-free if needed)
09 - 3 tablespoons honey
10 - 1 tablespoon apple cider vinegar
11 - 1 teaspoon Dijon mustard
→ Garlic Mashed Potatoes
12 - 2 pounds Yukon Gold potatoes, peeled and cut into chunks
13 - 4 cloves garlic, peeled
14 - 1/2 cup whole milk, warmed (or dairy-free alternative)
15 - 1/4 cup unsalted butter (or olive oil for dairy-free option)
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon black pepper
18 - 2 tablespoons chopped fresh chives (optional)
# Method:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or foil.
02 - Pat chicken thighs dry. Combine olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper in a small bowl; rub mixture evenly over chicken.
03 - Arrange chicken thighs skin side up on prepared baking sheet. Bake for 25 minutes.
04 - Whisk together BBQ sauce, honey, apple cider vinegar, and Dijon mustard in a bowl.
05 - Brush chicken with honey BBQ glaze and return to oven. Bake an additional 15 minutes until internal temperature reaches 165°F and sauce caramelizes.
06 - Place potatoes and garlic cloves in a large pot, cover with cold salted water, and bring to a boil. Simmer until potatoes are tender, about 15-18 minutes.
07 - Drain potatoes and garlic thoroughly. Return to pot and add warmed milk, butter, salt, and black pepper. Mash until creamy and smooth. Stir in chives if desired.
08 - Plate honey BBQ chicken thighs alongside garlic mashed potatoes while hot.
