For mash, place potatoes in a medium saucepan half filled with cold water and place over a high heat. Bring to the boil then reduce heat to simmer for 10-15 minutes or until tender. Drain well and push through a ricer. Add milk, butter and cream, season with salt and pepper and beat to combine.
Rub chicken skin with sea salt and cracked black pepper.
Heat butter and oil in a medium frying pan over a high heat, add seasoned chicken, seal on all sides and pan fry skin side down until skin is crispy. Remove from the pan, place in a medium baking paper-lined roasting dish and add garlic, rosemary and thyme. Bake for 5-7 minutes.
Remove chicken from roasting dish and pour pan juices into a small saucepan. Place saucepan over a high heat, add butter and flour and mix to combine. Cook for 1-2 minutes, stirring continuously and pour in stock, whisking to combine. Cook for 3-4 minutes or until sauce thickens and boils. Stir in cream and season with salt and pepper.
Steam beans and carrots in a vegetable steamer over a saucepan of boiling water until tender.
To serve, place spoonfuls of mash in the centre of a serving plate, arrange chicken on top with carrots and beans and a drizzle of sauce.