Instructions:
step 1: Preheat oven to 400°F (200°C). Pat chicken dry and place in a baking dish.
step 2: In a small bowl, mix olive oil, rosemary, thyme, garlic powder, onion powder, salt, and pepper.
step 3: Rub the herb mixture evenly over the chicken pieces.
step 4: Pour chicken broth into the bottom of the baking dish to keep the chicken moist.
step 5: Roast the chicken for 35-45 minutes or until golden and the internal temperature reaches 165°F (74°C).
step 6: Meanwhile, boil potatoes in salted water for 15-20 minutes or until fork-tender. Drain well.
step 7: Mash the potatoes with butter and warm milk. Season with salt and pepper to taste.
step 8: In a saucepan, add carrots, butter, brown sugar, salt, and pepper. Cook over medium heat, stirring occasionally, until carrots are tender and glazed, about 15 minutes.
step 9: Plate the roasted chicken with a serving of mashed potatoes and glazed carrots. Garnish with fresh parsley.
Storage and Reheating Tips:
Store leftovers in separate airtight containers in the refrigerator for up to 4 days. Reheat the chicken in the oven at 350°F until warmed through, and reheat the mashed potatoes and carrots in the microwave or on the stovetop with a splash of milk or water to maintain moisture.
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