Creamy Herb Chicken Thighs with Roasted Carrots & Mashed Potatoes

step 1 Preheat the oven to 400°F (200°C).
step 2 Toss carrots with olive oil, salt, and pepper. Place on a baking sheet and roast for 25-30 minutes until tender and caramelized.
step 3 Season chicken thighs with salt, pepper, garlic powder, thyme, and rosemary.
step 4 Heat olive oil in a large skillet over medium-high heat. Sear chicken thighs skin-side down for 5-6 minutes until golden brown. Flip and sear the other side for 4-5 minutes. Remove and set aside.
step 5 In the same skillet, add garlic and sauté until fragrant.
step 6 Pour in chicken broth, scraping up the browned bits. Stir in heavy cream and Dijon mustard. Simmer for 5 minutes.
step 7 Add the cornstarch slurry and stir until the sauce thickens.
step 8 Return chicken to the skillet, reduce heat to low, cover, and simmer for 15-20 minutes until chicken is cooked through.
step 9 Serve chicken with creamy sauce over mashed potatoes and roasted carrots.
step 10 Garnish with chopped parsley before serving.

Storage and Reheating Tips:
Store everything separately in airtight containers in the refrigerator for up to 4 days. Reheat the chicken and sauce gently on the stovetop or microwave. Reheat mashed potatoes and carrots in the microwave or oven until warmed through. Add a splash of cream or broth if the sauce thickens too much when reheated.