# 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 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 chopped fresh chives (optional)
# How-To:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or foil. Pat chicken thighs dry. Combine olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper; rub over chicken.
02 - Arrange chicken thighs skin side up on baking sheet. Bake for 25 minutes.
03 - Whisk together BBQ sauce, honey, apple cider vinegar, and Dijon mustard in a bowl.
04 - Brush chicken with honey BBQ sauce. Return to oven and bake for 15 more minutes until temperature reaches 165°F and sauce is caramelized.
05 - Place potatoes and garlic in large pot; cover with cold salted water. Bring to boil and cook until tender, about 15–18 minutes.
06 - Drain well and return potatoes and garlic to pot. Add warmed milk, butter, salt, and pepper. Mash until creamy. Stir in chives if desired.
07 - Plate honey BBQ chicken thighs alongside creamy garlic mashed potatoes and serve immediately.
