1. Pat the chicken thighs dry and season with salt and pepper. Heat oil in a large skillet and sear the thighs, skin-side down, until golden and crisp. Flip and cook for a few more minutes, then remove and set aside.

2. In the same skillet, melt butter and sauté the minced garlic until fragrant. Add chopped carrots and cook for 5 minutes to begin softening.

3. Pour in the chicken broth and bring to a simmer. Stir in heavy cream, thyme, and a pinch of salt. Return chicken thighs to the pan and simmer gently until cooked through and carrots are tender.

4. While the chicken cooks, boil the potatoes in salted water until fork-tender. Drain, then mash with butter and a splash of cream or milk. Season to taste with salt.

5. To serve, spoon mashed potatoes onto plates, top with chicken and carrots, and drizzle with the creamy herb sauce. Finish with a sprinkle of chopped parsley.