Herb Gravy Chicken with Creamy Mash & Glazed Carrots

Instructions:
step 1 Preheat oven to 400°F (200°C). Season chicken thighs with salt, pepper, garlic powder, onion powder, and chopped parsley.
step 2 Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken thighs skin side down until golden, about 4-5 minutes per side. Transfer skillet to oven and bake for 20-25 minutes until cooked through.
step 3 Remove chicken and set aside. In the same skillet, melt 2 tablespoons butter. Stir in flour and cook for 1 minute.
step 4 Gradually whisk in chicken broth, thyme, and rosemary. Simmer until thickened. Return chicken to skillet, spoon gravy over top, and keep warm.
step 5 Meanwhile, boil potatoes in salted water until tender, about 15-20 minutes. Drain and mash with butter, milk, salt, and pepper until creamy.
step 6 In a separate skillet, melt butter for carrots over medium heat. Add carrots and cook for 5-7 minutes, stirring occasionally. Add honey, salt, and pepper, and cook for another 2-3 minutes until glazed and tender.
step 7 Plate the chicken with a scoop of creamy mash and a serving of glazed carrots. Spoon extra gravy over the mash and garnish with parsley.

Storage and Reheating Tips:
Store each component in separate airtight containers for up to 4 days. Reheat chicken and gravy in a skillet over medium heat, and mash and carrots in the microwave or stovetop until hot and ready to serve.