Prep time: 20 minutes
Cook time: 40 minutes
Servings: 2
Calories per serving: ~720 kcal
Ingredients 
For the Chicken & Gravy:
2 bone-in, skin-on chicken thighs 
1 tbsp olive oil 
Salt & pepper to taste 
1 tsp dried thyme
1 tsp garlic powder
1 tbsp butter 
1 tbsp flour
¾ cup chicken stock
2 tbsp heavy cream (optional)
1 tbsp chopped parsley 
For the Mashed Potatoes:
400g potatoes, peeled and cubed 
2 tbsp butter
2–3 tbsp milk or cream
Salt to taste
For the Roasted Carrots:
200g baby carrots 
1 tbsp olive oil
½ tsp honey or brown sugar
Salt & pepper
Chopped parsley for garnish
Instructions 
Preheat oven to 400°F (200°C).
Roast the carrots: Toss carrots with olive oil, honey, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, turning once, until tender and caramelized.
Cook the chicken: Season chicken thighs with salt, pepper, thyme, and garlic powder. Heat olive oil in a skillet over medium-high heat. Sear chicken skin-side down for 5–6 minutes until golden. Flip and sear the other side for 4–5 minutes. Transfer to oven and roast for 20 minutes or until internal temperature hits 165°F (74°C).
Boil potatoes: Meanwhile, boil potatoes in salted water for 15–18 minutes or until fork-tender. Drain, mash with butter and milk/cream. Season to taste.
Make the gravy: In the same skillet used for chicken, melt butter over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in chicken stock and cook for 3–4 minutes until thickened. Stir in cream if using, and add chopped parsley.
Assemble & serve: Plate mashed potatoes, top with chicken thigh and spoon over gravy. Add roasted carrots on the side. Finish with a sprinkle of parsley.
Notes & Variations 
Use boneless chicken thighs if preferred—reduce oven time by 5–7 minutes.
Swap carrots for roasted parsnips or green beans.
Gravy can be made dairy-free by omitting cream and using olive oil.