1. Pat chicken thighs dry and season with salt and pepper. Heat olive oil and 1 tablespoon butter in a large skillet. Sear chicken thighs skin-side down until golden, about 5–6 minutes per side. Remove and set aside.

2. In the same skillet, melt remaining 1 tablespoon butter and add minced garlic, rosemary, thyme, and parsley. Cook until fragrant, about 30 seconds.

3. Deglaze the pan with chicken broth, scraping up browned bits. Stir in Dijon mustard and heavy cream. Simmer for 5–7 minutes until slightly thickened.

4. Return chicken to the skillet, skin-side up. Add baby carrots around the chicken. Cover and simmer for 20–25 minutes until the chicken is cooked through and carrots are tender.

5. Meanwhile, boil potatoes in salted water until fork-tender, about 15–18 minutes. Drain and mash with milk, butter, salt, and pepper until smooth and creamy.

6. To serve, spoon mashed potatoes onto plates. Top with chicken and carrots, then ladle herb cream sauce over everything. Garnish with parsley.