In a small bowl, mix 1.5 tbsp olive oil, half of the minced garlic, thyme, salt, and pepper. Coat chicken breasts in the mixture and marinate for at least 30 minutes.

Preheat oven to 400°F (200°C).

Toss sliced carrots with remaining olive oil, salt, pepper, and honey if using. Spread on a baking sheet and roast for 25 to 30 minutes, turning halfway through.

While carrots roast, boil peeled and chopped potatoes in salted water until tender (15 to 20 minutes). Drain and mash with butter, warm cream, and remaining garlic. Season with salt and pepper.

Heat an oven-safe skillet with a touch of oil over medium-high. Sear marinated chicken breasts 3 to 4 minutes per side until golden.

Transfer skillet to the oven (or place chicken on a baking tray) and bake for 8 to 10 minutes, or until chicken reaches 165°F (75°C).

Let the chicken rest for 5 minutes. Optionally, deglaze the skillet with chicken broth and spoon pan juices over the meat.

Serve chicken over mashed potatoes with roasted carrots on the side. Garnish with chopped parsley.