# Ingredient List:
→ 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 Steps:
01 - Preheat 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. Rub mixture evenly over chicken.
03 - Arrange chicken thighs 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 honey BBQ sauce. Return to oven and bake for 15 more 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 and bring to boil. Cook until potatoes are fork-tender, about 15 to 18 minutes.
07 - Drain well and return potatoes and garlic to pot. Add warm milk, butter, salt, and black pepper. Mash until smooth and creamy. Stir in chives if desired.
08 - Serve hot honey BBQ chicken thighs alongside creamy garlic mashed potatoes.
