# 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 - 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 chopped
13 - 4 cloves garlic, peeled
14 - ½ cup whole milk, warmed
15 - ¼ cup unsalted butter
16 - ½ teaspoon salt
17 - ¼ teaspoon black pepper
18 - 2 tablespoons chopped fresh chives (optional)
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or foil. Pat chicken thighs dry with paper towels. Combine olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper; rub evenly over chicken.
02 - Place chicken thighs skin side up on the baking sheet. Bake for 25 minutes.
03 - Whisk together BBQ sauce, honey, apple cider vinegar, and Dijon mustard until smooth.
04 - Brush chicken thighs generously with honey BBQ sauce. Return to oven and bake 15 minutes more until internal temperature reaches 165°F and sauce is caramelized.
05 - Place potatoes and garlic in a large pot; cover with cold salted water. Bring to boil and cook 15–18 minutes until tender.
06 - Drain potatoes and garlic well. Return to pot; add warm milk, butter, salt, and pepper. Mash until smooth and creamy. Stir in chives if using.
07 - Plate honey BBQ chicken thighs alongside creamy garlic mashed potatoes while hot.
