# 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 substitute)
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)
# Method:
01 - Preheat the oven to 400°F. 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, then rub evenly over chicken.
03 - Place chicken thighs skin side up on the prepared sheet and bake for 25 minutes.
04 - Whisk together BBQ sauce, honey, apple cider vinegar, and Dijon mustard in a bowl.
05 - Brush chicken with the honey BBQ sauce, return to oven, and bake an additional 15 minutes until internal temperature reaches 165°F and sauce is caramelized.
06 - Place potatoes and garlic in a large pot, cover with cold salted water, bring to a boil, and cook until tender, approximately 15 to 18 minutes.
07 - Drain well and return potatoes and garlic to pot. Add warm milk, butter, salt, and pepper; mash until smooth and creamy. Stir in chives if desired.
08 - Serve the glazed chicken thighs hot alongside the creamy garlic mashed potatoes.
