# 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 black pepper
→ Honey BBQ Glaze
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 cloves garlic, peeled
14 - 1/2 cup whole milk, warmed (dairy-free alternative optional)
15 - 1/4 cup unsalted butter (substitute olive oil for dairy-free version)
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon black pepper
18 - 2 tablespoons fresh chives, chopped (optional)
# Directions:
01 - Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or foil.
02 - Pat chicken thighs dry with paper towels. In a small bowl, combine olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper. Coat chicken thighs thoroughly with the seasoning mixture.
03 - Arrange chicken thighs, skin side up, on the prepared baking sheet. Bake for 25 minutes in the preheated oven.
04 - In a medium bowl, whisk together BBQ sauce, honey, apple cider vinegar, and Dijon mustard until fully emulsified.
05 - After 25 minutes, remove chicken from the oven and brush generously with the honey BBQ sauce. Return to oven and bake an additional 15 minutes or until chicken reaches an internal temperature of 165°F (74°C) and glaze is caramelized.
06 - While chicken bakes, place potato chunks and garlic cloves in a large pot. Cover with cold, salted water and bring to a boil over high heat. Simmer until potatoes are fork-tender, approximately 15–18 minutes.
07 - Drain potatoes and garlic thoroughly. Return to the pot and add warmed milk, butter, salt, and black pepper. Mash until smooth and creamy. Stir in chopped chives if desired.
08 - Serve honey BBQ chicken thighs hot alongside creamy garlic mashed potatoes.
