Honey Glazed BBQ Chicken with Creamy Mashed Potatoes and Roasted Brussels Sprouts

Step 1: Prepare the chicken

Pat the chicken thighs dry with paper towels. Season both sides with the dried thyme, rosemary, salt, and pepper.

• 8 chicken thighs
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Step 2: Make the honey BBQ glaze

In a small bowl, whisk together the honey, barbecue sauce, and 2 tablespoons of water.

• 1/2 cup honey
• 1/4 cup barbecue sauce
• 2 tablespoons water

Step 3: Bake the chicken

Preheat oven to 400°F. Place the seasoned chicken thighs on a baking sheet lined with foil or parchment paper. Bake for 25 minutes, then brush the honey BBQ glaze over the chicken. Continue baking for 15-20 minutes, until the chicken is cooked through and the glaze is caramelized.

Step 4: Prepare the mashed potatoes

Bring a large pot of salted water to a boil. Add the peeled and quartered potatoes. Simmer for 15-20 minutes, until tender. Drain the potatoes and return them to the pot. Add the heavy cream and butter, then mash until smooth and creamy.

• 2 pounds Yukon Gold potatoes, peeled and quartered
• 1 cup heavy cream
• 1/2 cup unsalted butter

Step 5: Roast the brussels sprouts

Toss the trimmed and halved brussels sprouts with the olive oil, salt, and pepper on a baking sheet. Roast at 400°F for 18-22 minutes, until tender and lightly browned.

• 1 pound brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Step 6: Sauté the onions and garlic

In a skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the diced onion and minced garlic. Cook for 5-7 minutes, until the onions are translucent.

• 1 onion, diced
• 3 cloves garlic, minced
• 2 tablespoons olive oil