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

1. Preheat the Oven: Preheat your oven to 400°F (200°C), ensuring it’s ready for roasting.

2. Prepare Chicken: Pat the chicken thighs dry with paper towels. Season both sides generously with salt and pepper.

3. Sear Chicken: In a large oven-safe skillet, heat olive oil over medium-high heat. Add the chicken thighs, skin side down, and sear for 5-7 minutes until golden brown. Flip and cook for another 3-4 minutes. Remove from the skillet and set aside.

4. Sauté Aromatics: In the same skillet, add minced garlic and cook for 30 seconds until fragrant.

5. Add Mushrooms: Stir in sliced mushrooms and cook for 3-5 minutes until they soften and begin to brown.

6. Prepare Potatoes: Add halved baby potatoes to the skillet. Season with salt, pepper, thyme, and rosemary. Stir to combine everything well.

7. Make the Sauce: Pour in the heavy cream and lemon juice, bringing it to a gentle simmer.

8. Combine Everything: Nestle the seared chicken thighs back into the skillet, skin side up, among the potatoes and mushrooms.

9. Roast in Oven: Transfer the skillet to the oven and roast for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C).

10. Rest the Meat: Once finished, remove the skillet from the oven. Let the chicken rest in the sauce for about 10-15 minutes.

11. Garnish: Before serving, sprinkle fresh parsley on top if desired for a pop of color.

These steps will guide you in preparing an unforgettable dish that will have everyone asking for seconds.