1. Start by placing the peeled and cubed potatoes in a large pot of salted water. Bring the water to a boil and cook the potatoes until they’re tender, about 15-20 minutes. Drain the potatoes and then mash them with the butter, milk, salt, and pepper until they’re smooth and creamy. Keep the mashed potatoes warm while you prepare the rest of the dish.

2. Season the chicken breasts with the oregano, thyme, salt, and pepper. Heat the olive oil in a skillet over medium-high heat, then add the seasoned chicken and cook for 5-6 minutes per side, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set it aside.

3. In the same skillet, sauté the minced garlic for about 1 minute until fragrant. Then, stir in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. Allow the sauce to simmer for 2-3 minutes to reduce slightly.

4. Return the chicken to the skillet and spoon the flavorful sauce over the top. Garnish with the chopped fresh parsley.

5. In a medium skillet, melt the butter over medium heat. Add the peeled and sliced carrots and cook for about 5 minutes, stirring occasionally. Then, stir in the brown sugar and a pinch of salt. Continue cooking the carrots, stirring occasionally, until they’re tender and coated in the sweet, caramelized glaze, about 10 minutes.