1. Begin by adding the potato chunks to a pot of cold salted water. Bring the water to a boil and cook the potatoes until they are fork-tender, about 15 minutes. Drain the potatoes, return them to the hot pot for 1–2 minutes to steam off any excess moisture, then cover and set aside.

2. Preheat your oven to 425°F. Toss the carrots with 1 tablespoon of olive oil, salt, and pepper on a parchment-lined baking sheet. Roast the carrots for 25–35 minutes, or until they are tender and lightly caramelized.

3. Near the end of the carrot roasting time, melt 2 tablespoon of butter with 1 tablespoon of honey and 1 grated garlic clove in a small pan until fragrant and bubbly, about 30 seconds. Pour this honey-butter glaze over the hot carrots and toss to coat them evenly.

4. Pat the chicken breasts dry and season them with salt, pepper, minced garlic (or half of the garlic), and the thyme/herbs, rubbing the seasoning in with 1 tablespoon of olive oil.

5. Heat the remaining 2 tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken for 5–6 minutes per side, or until it’s golden brown and cooked through (an internal temperature of 165°F). Transfer the chicken to a plate and tent it with foil to keep it warm.

6. If you’d like to add a delicious pan sauce, return the same skillet to medium heat and sauté the minced shallot and remaining garlic for 1–2 minutes. Deglaze the pan with the white wine, scraping up any browned bits from the bottom of the skillet. Simmer for 2–3 minutes to reduce the wine slightly, then add the chicken stock and simmer until the sauce has thickened slightly.

7. Off the heat, whisk in 2 tablespoon of cold butter until the sauce is silky and creamy. Season with salt and pepper to taste.

8. Mash the hot potatoes until smooth. In a small saucepan, warm the 4 tablespoon of butter, cream cheese (if using), and milk just until the ingredients are melted and combined. Stir this warm mixture into the mashed potatoes until they are smooth and creamy. Season with salt and pepper to your liking.

9. Scoop a generous portion of the creamy mashed potatoes onto each plate. Top with sliced Garlic Herb Chicken. Add a serving of the honey-butter glazed carrots on the side and spoon the pan sauce over the chicken and potatoes.