1. Season chicken with salt, pepper, and chopped herbs.

2. In a skillet, heat olive oil over medium heat. Sear chicken on both sides until golden and cooked through, about 5–7 minutes per side. Remove and set aside.

3. In the same skillet, melt butter and add minced garlic. Stir in remaining herbs and cook until fragrant. Return chicken to skillet and baste with garlic herb butter.

4. Meanwhile, boil potatoes in salted water until fork-tender. Drain and mash with butter, warm milk or cream, salt, and pepper until smooth.

5. In another pan, simmer carrots in a bit of water until just tender. Drain excess water, then add butter, brown sugar, and orange juice. Cook until the glaze thickens.

6. Plate mashed potatoes, top with chicken, and spoon over pan sauce. Add glazed carrots on the side and garnish with fresh parsley.