# 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 BBQ sauce (use gluten-free if necessary)
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 cloves garlic, peeled
14 - 1/2 cup whole milk, warmed (or dairy-free alternative)
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)
# How to Make It:
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 - Place chicken thighs skin side up on the baking sheet and bake for 25 minutes.
04 - Whisk together BBQ sauce, honey, apple cider vinegar, and Dijon mustard until well combined.
05 - Brush chicken thighs with the honey BBQ sauce. Return to oven and bake an additional 15 minutes until internal temperature reaches 165°F and sauce is caramelized.
06 - Place potatoes and garlic 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.
07 - Drain potatoes and garlic, return to pot. Add warm milk, butter, salt, and black pepper. Mash until smooth and creamy. Stir in chopped chives if desired.
08 - Plate the honey BBQ chicken thighs alongside the creamy garlic mashed potatoes while hot.
