1. Begin by heating the olive oil in a large skillet over medium heat. Season the garlic herb chicken breasts with the oregano, thyme, salt, and pepper. Add the chicken to the hot skillet and sear for 4-5 minutes per side until golden brown.

2. Once the chicken has a nice sear, add the minced garlic to the skillet and sauté for 1 minute until fragrant. Pour in the chicken broth and lemon juice. Cover the skillet and let the garlic herb chicken simmer on low heat for 15-20 minutes, or until the chicken is fully cooked through and tender.

3. While the chicken is simmering, bring a pot of salted water to a boil. Add the cubed potatoes and cook for 15-20 minutes until fork-tender. Drain the potatoes and return them to the pot. Add the butter and milk, then mash everything together until smooth and creamy. Season the mashed potatoes with salt and pepper to taste.

4. In a separate pan, melt the butter over medium heat. Add the carrot sticks and cook for 5 minutes. Sprinkle in the brown sugar and continue cooking for another 5-7 minutes, stirring occasionally, until the carrots are tender and beautifully glazed.

5. To serve, place a generous scoop of the creamy mashed potatoes on each plate. Top with the juicy garlic herb chicken and drizzle the skillet juices over the top. Arrange the sweet, caramelized carrots on the side. Garnish with a sprinkle of fresh chopped parsley for a vibrant finishing touch.