1. Season the chicken breasts with salt, pepper, oregano, and thyme.

2. In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and cook for 5–7 minutes on each side until golden brown and cooked through. Remove from skillet and set aside.

3. In the same skillet, add minced garlic and cook for about 1 minute until fragrant. Pour in chicken broth and lemon juice, scraping the bottom of the skillet to deglaze. Return the chicken to the skillet and simmer for an additional 5 minutes.

4. In a large pot, bring salted water to a boil. Add the cubed potatoes and cook until tender, about 15–20 minutes. Drain well.

5. Return the potatoes to the pot and add milk, butter, salt, and pepper. Mash until smooth and creamy.

6. In a separate pan, melt butter over medium heat. Add the carrot sticks and sauté for about 5 minutes.

7. Sprinkle brown sugar over the carrots, stirring to coat. Cook for an additional 5 minutes until the carrots are tender and glazed. Season with salt and pepper.