# What You'll Need:
→ 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 - ½ teaspoon salt
07 - ½ teaspoon black pepper
→ Honey BBQ Sauce
08 - ½ cup BBQ sauce (gluten-free if needed)
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 - ½ cup whole milk, warmed (or dairy-free alternative)
15 - ¼ cup unsalted butter (or olive oil for dairy-free)
16 - ½ teaspoon salt
17 - ¼ teaspoon black pepper
18 - 2 tablespoons chopped fresh chives (optional)
# How to Make It:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or foil.
02 - Pat chicken thighs dry. Mix olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper in a small bowl. Rub over chicken thighs.
03 - Arrange chicken skin side up on the baking sheet and bake for 25 minutes.
04 - Whisk together BBQ sauce, honey, apple cider vinegar, and Dijon mustard in a bowl.
05 - Brush chicken thighs generously with the honey BBQ glaze. Return to oven and bake for 15 more minutes until internal temperature reaches 165°F and the sauce caramelizes.
06 - 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.
07 - Drain potatoes and garlic. Return to pot; add warm milk, butter, salt, and pepper. Mash until smooth and creamy. Stir in chopped chives if using.
08 - Serve honey BBQ chicken thighs hot alongside the creamy garlic mashed potatoes.
