# 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 - 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 fresh chives, chopped (optional)
# Method:
01 - Preheat oven to 400°F. 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 in a bowl, then rub over chicken.
03 - Place chicken thighs skin-side up on the prepared baking sheet and bake for 25 minutes.
04 - Whisk together BBQ sauce, honey, apple cider vinegar, and Dijon mustard in a bowl.
05 - Brush chicken thighs with the honey BBQ glaze and bake 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, bring to a boil, and cook until tender, about 15-18 minutes.
07 - Drain potatoes and garlic thoroughly. Return to the pot and add warm milk, butter, salt, and black pepper. Mash until smooth and creamy. Stir in chives if desired.
08 - Plate honey BBQ chicken thighs alongside garlic mashed potatoes while hot.
