Preheat your oven to 400°F (200°C).

Season the chicken breasts generously with salt, pepper, and half of the minced garlic.

Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes on each side, until golden brown.

Mix together the dried thyme, rosemary, and oregano in a small bowl.

Sprinkle the herb mixture over the chicken, and add the remaining minced garlic to the pan.

Pour in the chicken broth, then place the skillet in the oven. Roast for about 15-20 minutes, until the chicken is cooked through.

Boil the potatoes in salted water until tender, about 15-20 minutes.

Drain the potatoes and return to the pot. Add butter and milk; mash until creamy and smooth. Season with salt and pepper to taste.

Toss the carrots in a baking dish with olive oil, honey, salt, and pepper. Roast alongside the chicken for about 20-25 minutes.

Remove the skillet from the oven, transfer the chicken to a plate to rest.

Simmer the cream in the skillet over medium heat for 2 minutes, scraping any bits from the bottom.

Serve by dividing the creamy mashed potatoes and roasted carrots on plates, placing chicken on top and drizzling with sauce. Garnish with parsley.