# 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 required)
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 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 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 evenly over chicken.
03 - Place chicken on baking sheet skin side up and bake for 25 minutes.
04 - Whisk together BBQ sauce, honey, apple cider vinegar, and Dijon mustard until blended.
05 - Brush chicken thighs generously with the honey BBQ sauce and return to oven. Bake an additional 15 minutes until cooked through and sauce caramelizes.
06 - While chicken bakes, place potatoes and garlic in a pot. Cover with cold salted water and bring to a boil. Cook until tender, about 15 to 18 minutes.
07 - Drain potatoes and garlic. Return to pot and add warm milk, butter, salt, and pepper. Mash until smooth and creamy. Fold in chives if desired.
08 - Serve hot honey BBQ chicken thighs alongside garlic mashed potatoes.
