# Ingredients:
→ Chicken Preparation
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 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 cloves garlic, peeled
14 - 1/2 cup whole milk, warmed (substitute dairy-free alternative if necessary)
15 - 1/4 cup unsalted butter (substitute 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 oven to 400°F. Line a baking sheet with parchment paper or foil.
02 - Pat chicken thighs dry using paper towels. Combine olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper in a small bowl. Rub seasoning mixture thoroughly over the chicken.
03 - Arrange seasoned chicken thighs skin-side up on prepared baking sheet. Bake for 25 minutes.
04 - While chicken bakes, whisk together BBQ sauce, honey, apple cider vinegar, and Dijon mustard in a mixing bowl until smooth.
05 - After 25 minutes, brush chicken thighs generously with honey BBQ glaze. Return to oven and bake an additional 15 minutes, or until cooked through and sauce is caramelized. Ensure internal temperature reaches 165°F.
06 - Simultaneously, add potato chunks and garlic cloves to a large pot. Cover with cold salted water and bring to a boil. Simmer until potatoes are fork-tender, about 15 to 18 minutes.
07 - Drain potatoes and garlic completely. Return to pot, add warmed milk, butter, salt, and black pepper. Mash until smooth and creamy; incorporate chives if desired.
08 - Plate honey BBQ chicken thighs hot alongside creamy garlic mashed potatoes.
