# What You'll 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 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 - 1/2 cup whole milk, warmed
15 - 1/4 cup unsalted butter
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon black pepper
18 - 2 tablespoons chopped fresh chives (optional)
# Step-by-Step Guide:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or foil. Pat chicken thighs dry and rub evenly with olive oil and spices: smoked paprika, garlic powder, onion powder, salt, and black pepper.
02 - Arrange chicken thighs skin side up on the baking sheet and bake for 25 minutes.
03 - Combine BBQ sauce, honey, apple cider vinegar, and Dijon mustard in a bowl, whisking until smooth.
04 - Brush chicken thighs generously with the honey BBQ sauce. Return to oven and bake an additional 15 minutes or until internal temperature reaches 165°F, and the sauce caramelizes.
05 - Place potatoes and garlic cloves in a large pot. Cover with cold, salted water and bring to a boil. Simmer until potatoes are fork-tender, approximately 15 to 18 minutes.
06 - Drain potatoes and garlic thoroughly. Return to pot and mash with warm milk, butter, salt, and pepper until creamy. Fold in chopped chives if desired.
07 - Serve the honey glazed chicken thighs hot alongside the creamy garlic mashed potatoes.
