Mashed potatoes: Preheat the oven to 200º C fan bake for the vegetables. Peel and chop 3 large potatoes. Preheat a large pot of water and bring to a boil. Add the potatoes and boil for 15-20 minutes, until softened.
Vegetables: While the potatoes boil, roughly chop 1 broccoli and 1 carrot. Lay on an oven-safe tray and coat with 1 tsp olive oil, 1 tsp salt and 1 tsp honey. Pop in the oven for 10-15 minutes, until crispy.
Chicken: Lightly pound 2 chicken thighs between baking paper to create 2 thin cutlets. Assemble 3 bowls: one with 2 tbs flour, one with 1 egg, whisked, and the other with 1 cup panko breadcrumbs, ½ cup grated cheese, 2 tbs dried oregano and 2 tbs dried thyme. Dredge each cutlet through the flour, then egg, then breadcrumbs. Set aside.
Cook chicken: Heat 4 tbs canola oil in a large pan to medium heat. Cook chicken for 3-4 minutes per side, until cooked. Remove and let rest for 2-3 minutes.
Finish off: Once chicken is removed & resting, mash the potatoes and add 4 tbs butter and 30ml cream. Mash until smooth & creamy. Prepare gravy as per packet instructions.
Serve: Lay creamy mash, top with herby chicken and cooked vegetables. Finish with gravy.