# 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 (gluten-free if needed)
09 - 3 tablespoons honey
10 - 1 tablespoon apple cider vinegar
11 - 1 teaspoon Dijon mustard
→ Garlic Mashed Potatoes
12 - 4 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)
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon black pepper
18 - 2 tablespoons chopped fresh chives (optional)
# Directions:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or foil.
02 - Pat chicken thighs dry with paper towels. In a small bowl, combine olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper. Rub the mixture evenly over the chicken thighs.
03 - Place chicken thighs skin side up on the prepared baking sheet and bake for 25 minutes.
04 - In a bowl, whisk together BBQ sauce, honey, apple cider vinegar, and Dijon mustard until smooth.
05 - Brush chicken thighs generously with the honey BBQ sauce. Return to the oven and bake for an additional 15 minutes or until the internal temperature reaches 165°F and the sauce is caramelized.
06 - Place potatoes and garlic cloves in a large pot. Cover with cold salted water and bring to a boil. Cook until potatoes are tender, about 15 to 18 minutes.
07 - Drain potatoes and garlic thoroughly, then return them to the pot. Add warm milk, butter, salt, and black pepper. Mash until smooth and creamy. Stir in chopped chives if desired.
08 - Plate the honey BBQ chicken thighs alongside creamy garlic mashed potatoes while hot.
