Creating Herb Roasted Chicken in Creamy White Sauce with Mushroom and Potatoes is straightforward if you follow these steps:

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Sear Chicken: In a large oven-safe skillet, heat olive oil over medium-high heat. Add chicken thighs and sear for 5-7 minutes on each side until golden brown. Remove chicken and set aside.
3. Cook Potatoes: In the same skillet, add halved baby potatoes. Sauté them for about 5 minutes until slightly browned. Remove and set aside with the chicken.
4. Sauté Mushrooms: Add sliced mushrooms to the skillet and sauté for 4-5 minutes until they soften. Add minced garlic, dried thyme, and dried rosemary. Stir to combine.
5. Make Sauce: Pour in the chicken broth and heavy cream. Bring to a simmer while stirring, ensuring no lumps remain.
6. Combine & Cook: Return the chicken and potatoes to the skillet, ensuring they are evenly coated with the sauce. Cover the skillet and transfer it to the preheated oven.
7. Bake: Bake for 25-30 minutes or until the chicken is fully cooked (internal temperature should reach 165°F or 74°C).

By following these steps, you’ll create an amazing Herb Roasted Chicken dish that will delight everyone at your table!