Instructions
step 1 Preheat the oven to 200°C (400°F).
step 2 Pat the chicken thighs dry and rub with olive oil, thyme, rosemary, garlic powder, salt, and pepper.
step 3 Place the thighs skin-side up on a baking tray and roast for 35–40 minutes, or until golden and fully cooked.
step 4 Meanwhile, boil the potatoes in salted water for 15–20 minutes or until fork-tender.
step 5 Drain and mash the potatoes with butter and milk. Season with salt and pepper to taste. Set aside.
step 6 In a saucepan, melt 1 tbsp butter and whisk in the flour to form a roux. Slowly add chicken broth, whisking until smooth.
step 7 Add cream if using, and simmer until the gravy thickens. Season with salt and pepper.
step 8 For the carrots, place them in a skillet with butter, honey, and salt. Cook over medium heat for 10–12 minutes, stirring often, until tender and glossy.
step 9 Plate the chicken thighs with mashed potatoes and glazed carrots. Spoon gravy over the chicken and potatoes.
step 10 Garnish with freshly chopped parsley and serve hot.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until heated through. Add a splash of milk to mashed potatoes when reheating to bring back their creaminess. Warm the gravy gently on the stovetop, adding broth if it thickens too much.
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