Instructions
step 1 Preheat the oven to 400°F (200°C).
step 2 Rub chicken thighs with olive oil, salt, pepper, garlic powder, onion powder, thyme, and rosemary.
step 3 Place the chicken in a baking dish and roast for 35-40 minutes or until the skin is golden and internal temperature reaches 165°F (74°C).
step 4 While the chicken roasts, boil potatoes in salted water until fork-tender, about 15-20 minutes.
step 5 Drain the potatoes and mash them with cream, milk, butter, salt, and pepper until smooth.
step 6 For the carrots, toss them in olive oil, honey, brown sugar, and salt.
step 7 Spread carrots on a baking sheet and roast in the oven for 20-25 minutes, turning halfway through.
step 8 To make the gravy, remove the roasted chicken and set aside. In the same baking dish or in a skillet, whisk in butter and flour over medium heat.
step 9 Slowly whisk in chicken broth and simmer until thickened, about 3-5 minutes.
step 10 Plate the chicken with mashed potatoes and glazed carrots, drizzle with gravy, and garnish with chopped parsley.
Storage and Reheating Tips
Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat chicken and carrots in the oven at 350°F (175°C) for 10-15 minutes or until warmed through. Mashed potatoes can be reheated on the stovetop or microwave with a splash of milk to restore creaminess. Gravy can be gently reheated in a saucepan over low heat, stirring occasionally.
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