# 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 as 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 substitute dairy-free milk)
15 - 1/4 cup unsalted butter (or olive oil for dairy-free option)
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.
02 - Pat chicken thighs dry. Combine olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper in a bowl. Rub mixture evenly over chicken thighs.
03 - Arrange chicken thighs skin-side up on prepared baking sheet. Bake for 25 minutes.
04 - While chicken bakes, whisk BBQ sauce, honey, apple cider vinegar, and Dijon mustard together in a bowl until smooth.
05 - Brush chicken thighs thoroughly with honey BBQ glaze. Return to oven and bake an additional 15 minutes, or until internal temperature reaches 165°F and glaze is caramelized.
06 - While chicken finishes, place potato chunks and garlic cloves in a large pot. Cover with cold salted water and bring to a boil. Boil until potatoes are fork-tender, 15 to 18 minutes.
07 - Drain potatoes and garlic thoroughly. Return to pot, 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 with a side of creamy garlic mashed potatoes.
