# Ingredients:
→ 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 cloves garlic, 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 chopped fresh chives (optional)
# Instructions:
01 - Set the oven to 400°F and line a baking sheet with parchment paper or foil.
02 - Pat the chicken thighs dry. Combine olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper in a bowl, then rub evenly over the chicken.
03 - Arrange 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 the chicken thighs with the honey BBQ sauce and bake for an additional 15 minutes until cooked through and caramelized (internal temperature 165°F).
06 - Place potatoes and garlic cloves in a pot, cover with cold salted water, bring to a boil, and cook until tender, approximately 15–18 minutes.
07 - Drain potatoes and garlic, return to the pot, add warmed milk, butter, salt, and pepper, then mash until smooth. Stir in chives if desired.
08 - Serve the glazed chicken thighs hot alongside the creamy garlic mashed potatoes.
