Herb Chicken with Creamy Gravy, 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 While carrots roast, season chicken thighs with thyme, rosemary, garlic powder, salt, and pepper.
step 3 Heat olive oil in a large skillet over medium-high heat. Sear chicken thighs skin-side down for 5-6 minutes until golden, then flip and cook for another 5-6 minutes. Transfer to a plate and keep warm.
step 4 In the same skillet, melt butter and whisk in flour to make a roux. Cook for 1 minute.
step 5 Slowly add chicken broth, whisking constantly until smooth. Stir in cream and parsley. Simmer until thickened. Season to taste.
step 6 Boil potatoes in salted water until fork-tender, about 15-20 minutes. Drain and mash with butter, milk, salt, and pepper until creamy.
step 7 Return chicken to the skillet with gravy and simmer for 5 minutes until heated through.
step 8 Plate mashed potatoes, top with chicken and gravy, and serve with roasted carrots. Garnish with fresh parsley.

Storage and Reheating Tips:
Store leftovers in airtight containers in the fridge for up to 4 days. Reheat chicken and gravy together on the stove over low heat. Warm mashed potatoes and carrots separately in the microwave or oven for best texture.