# What you 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 cut into chunks
13 - 4 garlic cloves, 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)
# Steps to follow:
01 - Preheat the 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 in a small bowl. Rub evenly over chicken thighs.
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 in a bowl.
05 - Brush chicken thighs generously with the honey BBQ sauce. Return to oven and bake for an additional 15 minutes, until internal temperature reaches 165°F and sauce caramelizes.
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 to 18 minutes.
07 - Drain potatoes and garlic well. Return to pot, add warmed milk, butter, salt, and black pepper. Mash until creamy. Stir in chopped chives if desired.
08 - Plate the honey BBQ chicken thighs alongside creamy garlic mashed potatoes and serve hot.
