# Ingredients:
→ For the 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
→ For the Honey BBQ Sauce
08 - 1/2 cup BBQ sauce (gluten-free if preferred)
09 - 3 tablespoons honey
10 - 1 tablespoon apple cider vinegar
11 - 1 teaspoon Dijon mustard
→ For the Garlic Mashed Potatoes
12 - 2 pounds Yukon Gold potatoes, peeled and cut into chunks
13 - 4 garlic cloves, 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)
# Directions:
01 - Set oven to 400°F (200°C). 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 in a small bowl. Rub mixture over chicken thighs.
03 - Arrange chicken thighs skin side up on prepared baking sheet. Bake for 25 minutes.
04 - In a bowl, whisk BBQ sauce, honey, apple cider vinegar, and Dijon mustard until smooth.
05 - Once initial baking is complete, brush thighs generously with honey BBQ glaze. Bake for another 15 minutes or until internal temperature reaches 165°F (74°C) and glaze is caramelized.
06 - While chicken bakes, place potatoes and garlic cloves in a large pot. Cover with salted cold water and bring to a boil. Cook 15–18 minutes until potatoes are fork-tender.
07 - Drain potatoes and garlic thoroughly. Return to pot. Add warm milk, butter, salt, and black pepper. Mash until smooth and creamy. Stir in chives, if using.
08 - Plate hot chicken thighs with creamy garlic mashed potatoes.
