BBQ Glazed Chicken with Honey-Roasted Carrots and Garlic Mashed Potatoes

Step 1: Prepare the Chicken

Preheat the oven to 400°F. Pat the chicken thighs dry with paper towels and season them with salt and pepper.

• 8 pieces chicken thighs
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Step 2: Make the BBQ Glaze

In a small saucepan, combine the barbecue sauce, honey, and 2 tablespoons of the butter. Heat over medium, stirring frequently, until the mixture is warm and well combined.

• 0.5 cup barbecue sauce
• 0.25 cup honey
• 2 tablespoons unsalted butter

Step 3: Roast the Carrots

Toss the carrot halves with 2 tablespoons of olive oil, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Spread them on a baking sheet and roast for 25-30 minutes, until tender.

• 2 pounds carrots, peeled and halved
• 2 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Step 4: Make the Garlic Mashed Potatoes

Place the potato quarters and garlic in a large pot and cover with cold water. Bring to a boil and cook until the potatoes are tender, about 15-20 minutes. Drain and return the potatoes and garlic to the pot. Add the milk, cream, and remaining 6 tablespoons of butter. Mash until smooth and creamy.

• 1 pound Yukon Gold potatoes, peeled and quartered
• 6 cloves garlic, minced
• 0.5 cup milk
• 1 cup heavy cream
• 6 tablespoons unsalted butter

Step 5: Bake the Chicken

Place the chicken thighs in a baking dish and brush them generously with the BBQ glaze. Bake for 25-30 minutes, basting the chicken with the glaze halfway through, until the chicken is cooked through and the glaze is caramelized.

• Chicken thighs from Step 1
• BBQ glaze from Step 2

Step 6: Finish the Dish

Serve the BBQ Glazed Chicken with the Honey-Roasted Carrots and Garlic Mashed Potatoes.