# What You'll Need:
→ 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 ground black pepper
→ Honey BBQ Sauce
08 - 1/2 cup BBQ sauce (gluten-free if required)
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 - 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 ground black pepper
18 - 2 tablespoons chopped fresh chives (optional)
# Directions:
01 - Preheat oven to 400°F (200°C) and 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. Evenly rub mixture onto each chicken thigh.
03 - Place chicken, skin side up, on the prepared baking sheet and bake for 25 minutes.
04 - While chicken bakes, whisk together BBQ sauce, honey, apple cider vinegar, and Dijon mustard in a bowl.
05 - After initial baking, brush thighs generously with honey BBQ sauce. Return to oven and bake for 15 more minutes, ensuring chicken reaches 165°F (74°C) internally and glaze is caramelized.
06 - While chicken cooks, add potatoes and garlic cloves to a large pot, cover with salted water, and bring to a boil. Cook until potatoes are fork-tender, about 15-18 minutes.
07 - Drain potatoes and garlic, then return to pot. Add warm milk, butter, salt, and black pepper. Mash together until silky and smooth. Stir in chives if desired.
08 - Plate honey BBQ chicken thighs alongside garlic mashed potatoes. Serve hot.
