Save Succulent oven-baked chicken thighs glazed in a sticky honey BBQ sauce served with creamy garlic mashed potatoes for a comforting and flavorful meal.
I first made this recipe on a chilly weekend when everyone craved something hearty and sweet. The honey BBQ chicken was such a hit, especially with the creamy potatoes soaking up all the sauce.
Ingredients
- Bone-in, skin-on chicken thighs: 8 pieces
- Olive oil: 1 tbsp
- Smoked paprika: 1 tsp
- Garlic powder: 1 tsp
- Onion powder: 1 tsp
- Salt: 1/2 tsp
- Black pepper: 1/2 tsp
- BBQ sauce (gluten-free if needed): 1/2 cup
- Honey: 3 tbsp
- Apple cider vinegar: 1 tbsp
- Dijon mustard: 1 tsp
- Yukon Gold potatoes (peeled and cut into chunks): 2 lbs (900g)
- Garlic cloves (peeled): 4
- Whole milk (warmed or dairy-free alternative): 1/2 cup
- Unsalted butter or olive oil (for dairy-free): 1/4 cup
- Salt (for potatoes): 1/2 tsp
- Black pepper (for potatoes): 1/4 tsp
- Chopped fresh chives (optional): 2 tbsp
Instructions
- Prepare Oven:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
- Season Chicken:
- Pat chicken thighs dry. In a small bowl mix olive oil smoked paprika garlic powder onion powder salt and black pepper. Rub mixture over chicken thighs.
- Bake Chicken:
- Arrange chicken thighs skin side up on baking sheet. Bake for 25 minutes.
- Mix BBQ Sauce:
- In a bowl whisk BBQ sauce honey apple cider vinegar and Dijon mustard together.
- Glaze Chicken:
- After 25 minutes brush chicken thighs with honey BBQ sauce. Bake for another 15 minutes or until chicken is cooked through (internal temperature 165°F/74°C) and sauce is caramelized.
- Prepare Potatoes:
- Place potatoes and garlic cloves in a large pot. Cover with cold salted water and bring to a boil. Cook until potatoes are fork-tender about 15-18 minutes.
- Mash Potatoes:
- Drain potatoes and garlic well. Return to pot add warm milk butter salt and black pepper and mash until smooth and creamy. Stir in chopped chives if using.
- Serve:
- Serve honey BBQ chicken thighs hot with creamy garlic mashed potatoes.
Save This meal brings everyone together at our table and usually sparks a discussion about who gets the last spoonful of mashed potatoes. It has become a family favorite for Sunday dinners.
Required Tools
Baking sheet mixing bowls large pot potato masher or ricer brush for glazing knife and cutting board.
Allergen Information
Contains dairy (milk butter) and mustard. BBQ sauce may contain gluten or soy. Use gluten-free or soy-free versions if needed and check labels for hidden allergens.
Nutritional Information
Calories: 520 Total Fat: 25 g Carbohydrates: 44 g Protein: 31 g per serving.
Save Finish with a sprinkle of fresh chives and a drizzle of extra honey BBQ sauce for added flair. Enjoy every bite!
Recipe FAQs
- → How do I get crispy skin on the chicken thighs?
Pat the chicken dry and bake skin side up at a high temperature (400°F/200°C). Optionally, broil briefly for added crispiness.
- → Can I make the mashed potatoes dairy-free?
Yes, substitute whole milk with a plant-based alternative and use olive oil instead of butter for a creamy dairy-free result.
- → Is it possible to use boneless chicken thighs?
Absolutely. Use boneless thighs, adjusting the cooking time to prevent overcooking—typically reduce by 5-10 minutes.
- → What sides complement this meal?
Steamed green beans, coleslaw, or a crisp salad make excellent companions, adding freshness and balance.
- → How should I store leftovers?
Cool leftovers promptly and refrigerate in airtight containers for up to three days. Reheat gently before serving.
- → Can I make the BBQ sauce spicier?
Add a pinch of cayenne pepper or a splash of hot sauce when mixing the glaze ingredients for extra heat.