# Components:
→ 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 ground black pepper
→ Honey BBQ Sauce
08 - 1/2 cup BBQ sauce (use gluten-free if preferred)
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 (or use dairy-free alternative)
15 - 1/4 cup unsalted butter (or substitute with olive oil for dairy-free)
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon ground black pepper
18 - 2 tablespoons chopped fresh chives (optional)
# Directions:
01 - Preheat the oven to 400°F (200°C). 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. Evenly rub the mixture over each chicken thigh.
03 - Place chicken thighs skin side up on the prepared baking sheet. Bake for 25 minutes.
04 - In a bowl, whisk together BBQ sauce, honey, apple cider vinegar, and Dijon mustard until smooth.
05 - After 25 minutes, remove the chicken from the oven and brush generously with the honey BBQ sauce. Return to the oven and bake for another 15 minutes or until the internal temperature reaches 165°F (74°C) and the glaze is caramelized.
06 - While chicken bakes, place potatoes and garlic in a large pot. Cover with cold, salted water and bring to a boil. Cook until potatoes are fork-tender, roughly 15 to 18 minutes.
07 - Drain potatoes and garlic thoroughly and return to the pot. Add warm milk, unsalted butter, salt, and black pepper. Mash until velvety and smooth. Stir in chives if desired.
08 - Present honey BBQ chicken thighs hot with creamy garlic mashed potatoes on the side.
