Herb Chicken Thighs with Gravy, Buttery Mashed Potatoes & Roasted Carrots

Instructions
step 1 Preheat oven to 400°F (200°C). Toss carrots with olive oil, honey (if using), salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until tender.
step 2 Season chicken thighs with thyme, rosemary, garlic powder, salt, and pepper.
step 3 Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken thighs skin-side down for 4–5 minutes until golden, then flip and cook 3 more minutes.
step 4 Transfer skillet to the oven and bake for 20–25 minutes until chicken is fully cooked.
step 5 Meanwhile, boil potatoes in a large pot of salted water until fork-tender, about 15 minutes. Drain and return to the pot.
step 6 Add butter and warm milk to the potatoes. Mash until smooth and season with salt and pepper.
step 7 In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in chicken broth and onion powder. Simmer until thickened, about 5 minutes. Season with salt and pepper.
step 8 Plate the chicken with mashed potatoes and roasted carrots. Spoon gravy over the chicken and potatoes. Garnish with chopped parsley.

Storage and Reheating Tips
Store leftovers in separate airtight containers in the refrigerator for up to 3 days. Reheat chicken and gravy in a skillet or microwave, adding a splash of broth if needed. Mashed potatoes can be reheated with a bit of milk for creaminess. Rewarm carrots in the oven or microwave.