Creamy Herb Chicken Thighs with Mashed Potatoes & Honey-Glazed Carrots

Instructions:
step 1 Preheat oven to 400°F (200°C). Season chicken thighs with salt, pepper, garlic powder, and onion powder.
step 2 Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken thighs skin-side down for 4-5 minutes, flip, and cook another 4 minutes. Remove and set aside.
step 3 In the same skillet, melt butter and sauté minced garlic for 1 minute. Stir in chicken broth, scraping up browned bits. Add heavy cream, thyme, parsley, and Dijon mustard. Simmer for 2-3 minutes.
step 4 Return chicken to skillet, skin-side up. Spoon some sauce over the top. Transfer skillet to oven and roast for 20-25 minutes, or until chicken reaches 165°F internally.
step 5 Meanwhile, boil potatoes until fork-tender, about 15-20 minutes. Drain and mash with butter and milk. Season with salt and pepper.
step 6 Toss baby carrots with olive oil, honey, salt, and pepper. Roast on a baking sheet at 400°F (200°C) for 20-25 minutes, stirring halfway through.
step 7 Serve chicken thighs with a generous helping of mashed potatoes and honey-glazed carrots. Drizzle sauce over everything and garnish with chopped parsley.

Storage and Reheating Tips:
Store each component in separate airtight containers in the refrigerator for up to 4 days. Reheat chicken and sauce in a skillet over low heat. Microwave mashed potatoes and carrots until warmed through, adding a splash of milk or butter as needed.