Save Succulent, oven-baked chicken thighs glazed in a sticky honey BBQ sauce, served with creamy garlic mashed potatoes for a comforting and flavorful meal.
I first made this recipe for a family gathering, and everyone loved the juicy chicken paired with creamy mashed potatoes. It's become a regular request in my house, especially when we want something cozy and satisfying.
Ingredients
- Bone-in, skin-on chicken thighs: 8 pieces
- Olive oil: 1 tbsp
- Smoked paprika: 1 tsp
- Garlic powder: 1 tsp
- Onion powder: 1 tsp
- Salt: 1/2 tsp
- Black pepper: 1/2 tsp
- BBQ sauce: 1/2 cup (use gluten-free if needed)
- Honey: 3 tbsp
- Apple cider vinegar: 1 tbsp
- Dijon mustard: 1 tsp
- Yukon Gold potatoes: 2 lbs (900g), peeled and cut into chunks
- Garlic cloves: 4, peeled
- Whole milk: 1/2 cup, warmed (or use dairy-free alternative)
- Unsalted butter: 1/4 cup (or substitute olive oil for dairy-free)
- Salt for potatoes: 1/2 tsp
- Black pepper for potatoes: 1/4 tsp
- Chopped fresh chives: 2 tbsp (optional)
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Instructions
- Prepare for baking:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
- Season chicken:
- Pat chicken thighs dry with paper towels. In a small bowl, mix olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper. Rub mixture over chicken thighs.
- Bake chicken:
- Arrange chicken thighs, skin side up, on prepared baking sheet. Bake for 25 minutes.
- Make honey BBQ sauce:
- In a bowl, whisk together BBQ sauce, honey, apple cider vinegar, and Dijon mustard.
- Glaze chicken:
- After 25 minutes, brush chicken thighs generously with honey BBQ sauce. Return to oven and bake for an additional 15 minutes, or until chicken is cooked through (internal temperature 165°F/74°C) and sauce is caramelized.
- Cook potatoes:
- While chicken is baking, place potatoes and garlic cloves in a large pot. Cover with cold, salted water and bring to a boil. Cook until potatoes are fork-tender, about 15-18 minutes.
- Mash potatoes:
- Drain potatoes and garlic well. Return to pot. Add warm milk, butter, salt, and black pepper. Mash until smooth and creamy. Stir in chopped chives if using.
- Serve:
- Serve honey BBQ chicken thighs hot, alongside creamy garlic mashed potatoes.
Save 
Save This dish brings back memories of Sunday dinners, when my kids would help mash the potatoes and sneak extra spoonfuls of sauce over their chicken.
Required Tools
Baking sheet, mixing bowls, large pot, potato masher or ricer, brush for glazing, knife and cutting board
Allergen Information
Contains dairy (milk, butter) and mustard. BBQ sauce may contain gluten or soy: use gluten-free or soy-free versions if needed. Always check labels for hidden allergens.
Nutritional Information (per serving)
Calories: 520, Total Fat: 25 g, Carbohydrates: 44 g, Protein: 31 g
Save 
Save Serve hot for the best taste, and garnish with fresh chives for a pop of color. Enjoy the leftovers as sandwiches or wraps the next day.
Recipe Help
- → What temperature should the chicken be baked at?
Bake the chicken thighs at 400°F (200°C) to achieve crispy skin and fully cooked meat.
- → Can I use boneless chicken instead?
Yes, substitute with boneless chicken pieces but adjust baking time to ensure thorough cooking.
- → How to make the mashed potatoes creamy?
Warm milk and butter are added to the cooked potatoes before mashing to create a smooth, creamy texture.
- → What adds the smoky flavor to the chicken?
Smoked paprika and optional grilling after glazing enhance the smoky profile of the dish.
- → Are there gluten-free options for the glaze?
Use gluten-free BBQ sauce to keep the dish gluten-free while maintaining its rich flavor.
