# 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 black pepper
→ Honey BBQ Glaze
08 - 1/2 cup BBQ sauce (select 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 (dairy-free alternative as needed)
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)
# Steps to Follow:
01 - Set the oven to 400°F (200°C) and line a baking sheet with parchment paper or foil.
02 - Pat chicken thighs dry using paper towels. In a mixing bowl, combine olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper. Evenly coat the chicken thighs with the mixture.
03 - Arrange chicken thighs skin side up on the prepared baking sheet. Bake for 25 minutes.
04 - In a separate bowl, whisk together BBQ sauce, honey, apple cider vinegar, and Dijon mustard until smooth.
05 - After the initial 25 minutes of baking, brush chicken thighs generously with honey BBQ sauce. Return to oven and bake for an additional 15 minutes, or until internal temperature reaches 165°F (74°C) and glaze caramelizes.
06 - While chicken bakes, place potato chunks and garlic cloves into a large pot. Cover with cold, salted water and bring to a boil. Cook for 15 to 18 minutes, until potatoes are fork-tender.
07 - Drain potatoes and garlic thoroughly, then return them to the pot. Add warmed milk, butter, salt, and black pepper. Mash until silky and lump-free. Fold in chopped chives if desired.
08 - Plate chicken thighs hot from the oven alongside the creamy garlic mashed potatoes.
