# What you 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 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 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 option)
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon black pepper
18 - 2 tablespoons chopped fresh chives (optional)
# How to Make It:
01 - Preheat the oven to 400°F and line a baking sheet with parchment paper or foil.
02 - Pat the chicken thighs dry and rub with olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper.
03 - Place the chicken thighs skin side up on the baking sheet and bake for 25 minutes.
04 - In a bowl, whisk together BBQ sauce, honey, apple cider vinegar, and Dijon mustard until well combined.
05 - Brush the chicken thighs generously with the honey BBQ sauce and return to the oven for an additional 15 minutes until cooked through and sauce is caramelized. Ensure internal temperature reaches 165°F.
06 - Place potatoes and garlic cloves in a large pot, cover with salted cold water, and bring to a boil. Cook until tender, about 15 to 18 minutes.
07 - Drain potatoes and garlic, return to pot, and mash with warm milk, butter, salt, and pepper until creamy. Stir in chives if desired.
08 - Serve honey BBQ chicken thighs hot alongside creamy garlic mashed potatoes.
