# 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 - 1/2 teaspoon salt
07 - 1/2 teaspoon black pepper
→ Honey BBQ Sauce
08 - 1/2 cup gluten-free BBQ sauce (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 cloves garlic, peeled
14 - 1/2 cup whole milk, warmed (or dairy-free alternative)
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 oven to 400°F. Line a baking sheet with parchment paper or foil. Pat chicken thighs dry with paper towels. In a small bowl, combine olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper; rub evenly over chicken thighs.
02 - Arrange chicken thighs skin side up on the baking sheet. Bake for 25 minutes.
03 - While chicken bakes, whisk together BBQ sauce, honey, apple cider vinegar, and Dijon mustard in a bowl.
04 - Brush chicken thighs generously with the honey BBQ sauce, return to oven and bake for an additional 15 minutes until chicken reaches internal temperature of 165°F and the sauce caramelizes.
05 - Place potatoes and garlic cloves in a large pot; cover with cold salted water and bring to a boil. Cook until fork-tender, about 15–18 minutes.
06 - Drain potatoes and garlic thoroughly. Return to pot, add warm milk, butter, salt, and black pepper. Mash until smooth and creamy. Stir in chopped chives if desired.
07 - Plate honey BBQ chicken thighs with garlic mashed potatoes while hot.
