# Components:
→ Chicken
01 - 8 bone-in, skin-on chicken thighs
02 - 1 tbsp olive oil
03 - 1 tsp smoked paprika
04 - 1 tsp garlic powder
05 - 1 tsp onion powder
06 - 1/2 tsp salt
07 - 1/2 tsp black pepper
→ Honey BBQ Sauce
08 - 1/2 cup BBQ sauce (use gluten-free if needed)
09 - 3 tbsp honey
10 - 1 tbsp apple cider vinegar
11 - 1 tsp Dijon mustard
→ Garlic Mashed Potatoes
12 - 2 lbs 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 tsp salt
17 - 1/4 tsp black pepper
18 - 2 tbsp chopped fresh chives (optional)
# Directions:
01 - Preheat 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 in a bowl. Rub mixture over chicken thighs.
03 - Arrange chicken thighs skin side up on the baking sheet and bake for 25 minutes.
04 - Whisk together BBQ sauce, honey, apple cider vinegar, and Dijon mustard in a bowl.
05 - Brush chicken thighs with honey BBQ sauce and bake an additional 15 minutes 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 tender, about 15-18 minutes.
07 - Drain potatoes and garlic thoroughly. Return to pot and add warm milk, butter, salt, and black pepper. Mash until creamy. Fold in chopped chives if desired.
08 - Plate honey BBQ chicken thighs hot alongside creamy garlic mashed potatoes.
