Creamy Herb Chicken with Mashed Potatoes & Roasted Carrots

Instructions:
step 1 Preheat oven to 400°F (200°C). Toss carrots with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.
step 2 Boil potatoes in salted water until fork-tender, about 15-20 minutes. Drain and mash with butter, milk, salt, and pepper. Adjust consistency as needed. Set aside.
step 3 Season chicken thighs with salt and pepper.
step 4 Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. Sear chicken thighs skin-side down for 5-6 minutes until golden. Flip and cook another 5-6 minutes. Remove and set aside.
step 5 In the same skillet, add remaining butter and garlic. Sauté for 30 seconds.
step 6 Pour in chicken broth and scrape up browned bits. Stir in heavy cream, thyme, parsley, and rosemary. Simmer for 3-4 minutes.
step 7 Return chicken to the skillet and spoon sauce over. Simmer uncovered for 10-12 minutes, until chicken is cooked through and sauce is thickened.
step 8 Serve chicken with mashed potatoes and roasted carrots. Garnish with fresh chives or parsley.

Storage and Reheating Tips:
Refrigerate leftovers in airtight containers for up to 3 days. Reheat chicken gently on the stovetop with a splash of broth or cream. Mashed potatoes and carrots can be microwaved or warmed in the oven until heated through.