INGREDIENTS

4 bone-in, skin-on chicken thighs

1 tbsp olive oil

1 tsp garlic powder

1 tsp dried thyme

Salt & pepper

MUSHROOM CREAM SAUCE:

1 tbsp butter

1 cup sliced mushrooms

2 garlic cloves, minced

½ cup chicken broth

½ cup heavy cream

1 tsp Dijon mustard

1 tsp fresh thyme (or ½ tsp dried)

Salt & pepper

1 tbsp chopped parsley

For the Mashed Potatoes:

4 large potatoes, peeled and chopped

3 tbsp butter

½ cup milk (warm)

Salt & pepper to taste

Chopped parsley (optional)

For the Glazed Carrots:

400g carrots, peeled

1 tbsp butter

1 tsp honey

Salt & pepper

INSTRUCTIONS

Preheat oven to 200°C (390°F).

Sear Chicken: Season thighs with garlic powder, thyme, salt, and pepper. Sear skin-side down in an oven-safe pan with oil until golden (5–6 minutes). Flip, then transfer to oven. Bake 20–25 minutes until internal temp hits 75°C (165°F).

Make Mashed Potatoes: Boil potatoes until fork-tender (15–20 minutes). Drain and mash with butter, warm milk, salt, and pepper until smooth.

Glaze Carrots: Steam or boil carrots for 6–8 minutes. Drain, then toss with butter, honey, salt, and pepper. Cook over low heat for 2 minutes.

Make the Sauce: In the chicken pan or fresh skillet, sauté mushrooms in butter until browned. Add garlic, cook 1 min. Pour in broth and simmer. Stir in cream, mustard, thyme, and season. Simmer 4–5 minutes until slightly thick.

Plate mashed potatoes, glazed carrots, and chicken. Spoon mushroom sauce generously over the chicken and mushrooms.