# Components:
→ Chicken
01 - 8 bone-in, skin-on chicken thighs
02 - 1 tbsp olive oil
03 - 1 tsp smoked paprika
04 - 1 tsp garlic powder
05 - 1 tsp onion powder
06 - 1/2 tsp salt
07 - 1/2 tsp black pepper
→ Honey BBQ Sauce
08 - 1/2 cup gluten-free BBQ sauce
09 - 3 tbsp honey
10 - 1 tbsp apple cider vinegar
11 - 1 tsp Dijon mustard
→ Garlic Mashed Potatoes
12 - 2 lbs Yukon Gold potatoes, peeled and cut into chunks
13 - 4 cloves garlic, peeled
14 - 1/2 cup whole milk, warmed
15 - 1/4 cup unsalted butter
16 - 1/2 tsp salt
17 - 1/4 tsp black pepper
18 - 2 tbsp chopped fresh chives (optional)
# Method Steps:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or aluminum foil.
02 - Pat chicken thighs dry with paper towels. Combine olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper in a small bowl, then rub the mixture evenly over the chicken thighs.
03 - Place chicken thighs skin-side up on the prepared baking sheet. Bake for 25 minutes.
04 - Whisk together BBQ sauce, honey, apple cider vinegar, and Dijon mustard in a bowl until well combined.
05 - Brush chicken thighs generously with the honey BBQ sauce. Return to the oven and bake for an additional 15 minutes or until the internal temperature reaches 165°F and the sauce is caramelized.
06 - Place potatoes and garlic cloves in a large pot. Cover with cold salted water and bring to a boil. Cook until potatoes are fork-tender, approximately 15–18 minutes.
07 - Drain potatoes and garlic thoroughly, return to the pot. Add warmed milk, butter, salt, and black pepper. Mash until smooth and creamy, then stir in chopped chives if desired.
08 - Serve honey BBQ chicken thighs hot alongside the creamy garlic mashed potatoes.
