Soulful Honey-Mustard Glazed Chicken with Roasted Garlic Mashed Potatoes

Preheat your oven to 400°F (200°C) to prepare for roasting the chicken. In a small bowl, whisk together 1/4 cup of honey, 2 tablespoons of Dijon mustard, 1 tablespoon of apple cider vinegar, and a pinch of salt and pepper to create the glaze.

Pat 4 chicken thighs dry with paper towels and season both sides with salt and pepper. Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat.

Once the oil is hot, add the chicken thighs skin-side down and sear for 5-7 minutes until golden brown.

Flip the chicken thighs over and pour the honey-mustard glaze over them, ensuring they are well coated.

Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).

While the chicken is roasting, prepare the mashed potatoes by boiling 2 pounds of peeled and chopped Yukon Gold potatoes in salted water for 15-20 minutes until tender.

In the last 10 minutes of boiling, add 4 cloves of garlic (peeled) to the pot to roast them. Drain the potatoes and garlic, then return them to the pot.

Add 1/2 cup of heavy cream, 4 tablespoons of unsalted butter, and salt and pepper to taste. Mash until creamy and smooth.

Once the chicken is done, let it rest for 5 minutes before serving. Plate the chicken with a generous scoop of roasted garlic mashed potatoes and drizzle any remaining glaze from the skillet over the top for extra flavor.

Garnish with fresh parsley for a pop of color and serve warm.