Method

0
Prepare & Roast Carrots: Preheat oven to 425°F (220°C). Toss carrots with olive oil, herbs, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, until caramelized and tender.
1
Cook Chicken: In a large skillet, heat olive oil over medium heat. Add chicken thighs, season with salt, pepper, paprika, and herbs, and sear 2-3 minutes per side until golden. Set aside.
2
Sauté Aromatics: In the same skillet, add diced onion and cook until soft. Stir in garlic and cook 1 minute more.
3
Make Sauce: Deglaze skillet with chicken broth, scraping up browned bits. Stir in Dijon and lemon juice, then return chicken to the pan. Simmer for 10-12 minutes until chicken is cooked through and sauce is reduced. Garnish with fresh parsley.
4
Mash Potatoes: While chicken cooks, boil potatoes until tender, drain, and mash with Greek yogurt, olive oil or light butter, salt, pepper, and herbs until creamy.
5
Serve garlic herb chicken over a bed of mashed potatoes, spoon sauce over top, and add a generous helping of roasted carrots on the side.