# 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 ground black pepper
→ Honey BBQ Sauce
08 - 1/2 cup BBQ sauce (use gluten-free if necessary)
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 garlic cloves, peeled
14 - 1/2 cup whole milk, warmed (or dairy-free substitute)
15 - 1/4 cup unsalted butter (or olive oil for dairy-free)
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon ground black pepper
18 - 2 tablespoons fresh chives, chopped (optional)
# Directions:
01 - Preheat the oven to 400°F and 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. Rub mixture over chicken thighs evenly.
03 - Place chicken thighs skin side up on the prepared baking sheet and bake for 25 minutes.
04 - Whisk together BBQ sauce, honey, apple cider vinegar, and Dijon mustard in a bowl until well combined.
05 - Brush chicken thighs generously with honey BBQ sauce. Return to oven and bake an additional 15 minutes, or until internal temperature reaches 165°F and sauce is caramelized.
06 - Place potatoes and garlic cloves in a large pot; cover with cold salted water. Bring to a boil and cook until potatoes are fork-tender, about 15 to 18 minutes.
07 - Drain potatoes and garlic. Return them to the pot and add warm milk, butter, salt, and black pepper. Mash until smooth and creamy. Fold in chopped chives if desired.
08 - Plate the honey BBQ chicken thighs with a side of creamy garlic mashed potatoes while hot.
