Pat the chicken thighs dry with paper towels. Generously season both sides with salt, pepper, paprika, and Italian seasoning. Toss baby carrots with olive oil and salt.

Spread seasoned carrots on a baking sheet and roast at 425°F for 20 minutes. Heat olive oil in a large skillet over medium-high heat. Place chicken thighs skin-side down and cook undisturbed for 6-7 minutes until skin is golden. Flip and cook another 4-5 minutes until browned. Remove to a plate.

In the same skillet with drippings, melt butter over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Pour in chicken broth and simmer for 1 minute, scraping up browned bits. Add heavy cream and stir gently. Return chicken to skillet, nestling it into the sauce.

Lower heat to medium and simmer for 8-10 minutes until chicken is cooked through. Spoon sauce over chicken while simmering. Ensure internal temperature reaches 165°F. Let simmer longer if you prefer a thicker sauce.

Warm mashed potatoes gently or prepare fresh. Pull roasted carrots from oven when caramelized and tender. Divide mashed potatoes between plates, top with a chicken thigh, and spoon creamy garlic sauce around and over. Arrange roasted carrots alongside and sprinkle with fresh parsley.