# Components:
→ 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 - ½ teaspoon salt
07 - ½ teaspoon black pepper
→ Honey BBQ Sauce
08 - ½ cup gluten-free BBQ sauce
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 - ½ cup warm whole milk
15 - ¼ cup unsalted butter
16 - ½ teaspoon salt
17 - ¼ teaspoon black pepper
18 - 2 tablespoons chopped fresh chives (optional)
# Directions:
01 - Set oven to 400°F and line a baking sheet with parchment paper or foil.
02 - Dry chicken thighs with paper towels. In a bowl, combine olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper. Rub evenly over the chicken.
03 - Arrange chicken on baking sheet skin side up and bake for 25 minutes.
04 - Whisk together BBQ sauce, honey, apple cider vinegar, and Dijon mustard in a bowl.
05 - Brush chicken with honey BBQ glaze and bake for an additional 15 minutes until internal temperature reaches 165°F and sauce is caramelized.
06 - Place potatoes and garlic cloves in a large pot. Cover with cold salted water and bring to boil. Simmer until tender, approximately 15–18 minutes.
07 - Drain potatoes and garlic. Return to pot and mash with warm milk, butter, salt, and black pepper until creamy. Stir in chives if desired.
08 - Plate the honey BBQ chicken thighs alongside the garlic mashed potatoes while hot.
