Preheat the oven to 375°F (190°C). Pat the chicken thighs dry with paper towels and season both sides generously with salt, pepper, and dried herbs. Let sit for 10 minutes.

Transfer the chicken to a baking dish if necessary, pour 1 cup heavy cream over the chicken, and bake for 25–30 minutes until the chicken reaches 165°F (74°C).

For a crispier finish, broil for 1–2 minutes at the end, watching closely.

While the chicken cooks, chop the potatoes into even chunks. Cover with cold water in a large pot, add salt, and bring to a boil. Cook until tender (about 15–20 minutes). Drain, return to the pot, then mash with butter and milk until creamy. Season with salt and pepper.

For ultra-smooth potatoes, use a ricer or brief immersion blending.

Slice the carrots on a bias and heat 1 tablespoon olive oil or butter in a sauté pan. Add carrots and cook for about 5 minutes until starting to soften.

Reduce heat, add honey and a pinch of salt, tossing to coat. Cook for another 3–5 minutes until glazed and tender.

Spoon mashed potatoes onto each plate, place a chicken thigh beside or on top, and spoon some creamy sauce over the chicken and potatoes. Arrange honey glazed carrots on the side.