Peel and chop the potatoes into even-sized chunks, place them in a pot of salted water, and boil for about 15 minutes until tender. Drain and mash with milk and butter until creamy.

In a large skillet, heat olive oil over medium-high heat. Season chicken thighs with salt, pepper, garlic powder, dried thyme, and rosemary. Cook skin-side down for 7-8 minutes until crispy, then flip and cook for 5-7 minutes.

In the same skillet, add butter, then heavy cream, chicken broth, and Dijon mustard, stirring. Simmer for about 5 minutes until thickened. Whisk in Parmesan cheese, adjusting seasoning with salt and pepper as needed.

Add a splash of olive oil and sauté sliced carrots for 7-10 minutes until tender and caramelized, seasoning with salt and pepper.

To serve, place mashed potatoes on each plate, top with chicken thighs, drizzle with sauce, and add sautéed carrots on the side.