For the Chicken:

• 4 bone-in, skin-on chicken thighs (or breasts if preferred)

• 2 tablespoons olive oil

• 4 cloves garlic, minced

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 tablespoon lemon juice

• 1 tablespoon Dijon mustard

• 1 teaspoon paprika

• 1 tablespoon fresh rosemary, chopped (or 1 tsp dried)

• 1 tablespoon fresh thyme, chopped (or 1 tsp dried)

• 1 teaspoon onion powder

For the Roasted Carrots:

• 1 pound whole carrots, peeled

• 1 tablespoon olive oil

• Salt and pepper to taste

• 1 teaspoon dried thyme or parsley

For the Mashed Potatoes:

• 4 large russet or Yukon gold potatoes, peeled and chopped

• ½ cup whole milk (or substitute with cream or plant milk)

• 4 tablespoons butter

• Salt and pepper to taste

• Fresh parsley for garnish

Substitutions for Dietary Needs:

• Use skinless chicken breasts for a leaner version

• Dairy-free butter and oat milk for mashed potatoes

• Replace carrots with green beans or squash if preferred