Maple Bourbon Glazed Chicken Thighs with Roasted Garlic Thyme Potatoes

Ingredients

• 8 bone-in, skin-on chicken thighs
• 1/3 cup pure maple syrup
• 1/4 cup bourbon
• 2 cloves garlic, minced
• 1 tablespoon Dijon mustard
• 1 teaspoon smoked paprika
• Salt and freshly ground black pepper, to taste
• 1 pound baby Yukon Gold potatoes, halved
• 3 tablespoons olive oil
• 2 sprigs fresh thyme
• 4 cloves garlic, whole

Instructions

1. Preheat oven to 425°F (220°C).
2. In a small bowl, whisk together maple syrup, bourbon, minced garlic, Dijon mustard, smoked paprika, salt, and pepper.
3. Toss halved potatoes with 2 tablespoons olive oil, salt, pepper, fresh thyme leaves, and whole garlic cloves on a baking sheet.
4. Spread potatoes out evenly and roast in the oven for 20 minutes.
5. While potatoes roast, pat chicken thighs dry and season generously with salt and pepper.
6. Heat remaining 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat.
7. Sear chicken thighs skin-side down until golden brown and crispy, about 5-7 minutes.
8. Flip chicken thighs and brush generously with the maple bourbon glaze.
9. Transfer the skillet to the oven with the potatoes and roast everything for an additional 15 minutes or until chicken reaches an internal temperature of 165°F (74°C).
10. Halfway through roasting, brush chicken thighs once more with the glaze.
11. Remove from oven and let rest 5 minutes before serving.
12. Plate chicken thighs with roasted garlic thyme potatoes and drizzle any pan juices over the top.