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

 Here's a cooking guide for the Honey Glazed BBQ Chicken with Creamy Mashed Potatoes and Roasted Brussels Sprouts: This delicious and satisfying dinner for 4 people can be prepared in about 1 hour. Start by seasoning the chicken thighs, then make the honey BBQ glaze while the chicken bakes. Meanwhile, boil the potatoes for the creamy mashed potatoes and roast the brussels sprouts. The active prep time is minimal, allowing you to easily pull off this impressive homemade meal. Enjoy the tender, juicy chicken with the rich mashed potatoes and crispy roasted veggies - a perfect comforting dinner!

Meat, Eggs, & Dairy

• 8 pieces chicken thigh
• 1 cup heavy cream
• 1/2 cup unsalted butter

Fresh Produce & Herbs

• 2 pounds Yukon Gold potato
• 1 pound brussels sprout
• 1 piece onion

Seasonings & Spices

• 3 pieces garlic
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Pantry Items

• 1/2 cup honey
• 1/4 cup barbecue sauce
• 2 tablespoons olive oil

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