Instructions
step 1 Preheat oven to 400°F (200°C). Line a baking dish with foil or lightly grease it.
step 2 In a small bowl, mix olive oil, melted butter, rosemary, thyme, garlic powder, salt, and pepper. Rub mixture over chicken thighs.
step 3 Place chicken thighs in the baking dish and roast for 35-40 minutes or until internal temperature reaches 165°F (74°C) and skin is golden and crispy.
step 4 While chicken roasts, boil potatoes in salted water until fork-tender, about 15 minutes. Drain and mash with butter, cream, salt, and pepper until smooth.
step 5 In a skillet or saucepan, melt butter over medium heat. Add carrots and cook for 5 minutes. Stir in honey, salt, and pepper. Cover and simmer for 8-10 minutes, stirring occasionally, until carrots are tender and glazed.
step 6 Warm the chicken gravy in a saucepan or microwave.
step 7 Plate the roasted chicken thighs with a scoop of mashed potatoes and a serving of glazed carrots. Spoon warm gravy over the chicken and potatoes, and garnish with chopped parsley.
Storage and Reheating Tips
Store leftovers in airtight containers in the refrigerator for up to 4 days. Reheat chicken and gravy in the oven or microwave until warmed through. Mashed potatoes and carrots can be reheated on the stovetop or in the microwave with a splash of milk or butter to restore texture.
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