# 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 garlic cloves, peeled
14 - 1/2 cup whole milk, warmed (or dairy-free substitute)
15 - 1/4 cup unsalted butter (or olive oil for dairy-free)
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon black pepper
18 - 2 tablespoons chopped fresh chives (optional)
# Directions:
01 - Preheat oven to 400°F 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; rub evenly over chicken.
03 - Arrange chicken thighs skin side up on baking sheet and bake for 25 minutes.
04 - Whisk BBQ sauce, honey, apple cider vinegar, and Dijon mustard together until smooth.
05 - Brush chicken thighs generously with sauce, return to oven, and bake 15 minutes more until internal temperature reaches 165°F and sauce caramelizes.
06 - Place potatoes and garlic in pot, cover with cold salted water, bring to boil, and cook 15 to 18 minutes until tender.
07 - Drain well, return to pot; add warm milk, butter, salt, and pepper. Mash until creamy. Stir in chives if desired.
08 - Plate the honey BBQ chicken thighs alongside the garlic mashed potatoes while hot.
