Add the peeled and chunked potatoes to a pot of cold salted water. Bring to a boil and cook until fork-tender, about 15 minutes. Drain, return them to the pot for a quick steam-off, then cover and set aside.

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 for 25–35 minutes until tender and lightly caramelized. In the last few minutes, melt 2 tablespoons of butter with 1 tablespoon of honey and 1 grated garlic clove for a sweet glaze. Pour over the roasted carrots.

Pat the chicken dry and season with salt, pepper, half the minced garlic, thyme, and Italian herbs, rubbing in with 1 tablespoon of olive oil.

Heat the remaining olive oil in a skillet over medium-high heat. Sear chicken for 5–6 minutes per side until golden and cooked through. Tent with foil to keep warm.

In the same skillet, sauté the shallot and remaining garlic for 1–2 minutes.

Deglaze with white wine, scraping up the browned bits, and simmer for 2–3 minutes.

Add chicken stock and simmer until thickened. Off the heat, whisk in 2 tablespoons of cold butter for that silky touch. Season with salt and pepper to taste.

Mash the potatoes to your desired consistency. In a small saucepan, warm 4 tablespoons of butter, cream cheese (if using), and milk until melted. Stir into the potatoes until smooth and creamy. Don’t forget to season with salt and pepper!

Serve hot, with golden chicken on a bed of creamy mashed potatoes, complemented by glazed carrots.