Herb-Roasted Chicken Thighs with Creamy Garlic Sauce, Mashed Potatoes & Glazed Carrots

Instructions:
step 1 Preheat oven to 400°F (200°C). Pat chicken thighs dry, then rub with olive oil, thyme, rosemary, paprika, salt, and pepper.
step 2 Place chicken thighs skin-side up on a baking sheet or oven-safe skillet. Roast for 35-40 minutes until skin is golden and internal temperature reaches 165°F (74°C). Remove and let rest.
step 3 Meanwhile, boil potatoes in salted water until tender, about 15-20 minutes. Drain and mash with butter, milk, salt, and pepper until smooth.
step 4 For the carrots, steam or boil for 5-6 minutes until just tender. Drain and sauté in butter and honey for 3-4 minutes until glazed. Season with salt and pepper.
step 5 In a skillet, melt butter over medium heat. Add garlic and sauté for 1 minute. Stir in flour and cook for 1 minute more.
step 6 Whisk in chicken broth and bring to a simmer. Add heavy cream and simmer until thickened, 4-5 minutes. Stir in parsley and season with salt and pepper.
step 7 Plate chicken thighs over mashed potatoes and spoon creamy garlic sauce over the top. Serve with glazed carrots on the side and garnish with fresh parsley.

Storage and Reheating Tips:
Store components in separate airtight containers in the fridge for up to 3 days. Reheat chicken and sauce gently on the stovetop or in the microwave. Warm mashed potatoes and carrots in the microwave or oven until heated through.