Creating Herb Roasted Chicken in Creamy White Sauce with Mushroom and Potatoes is simple. Just follow these steps:

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Prepare Chicken: Season the chicken thighs with salt, pepper, and paprika. Heat olive oil in a large oven-safe skillet over medium heat and sear the chicken skin-side down until golden brown, about 5-7 minutes. Flip and cook for another 5 minutes. Remove and set aside.
3. Sauté Vegetables: In the same skillet, add the garlic and mushrooms. Sauté for 3-4 minutes until the mushrooms soften. Add the baby potatoes and cook for an additional 5 minutes.
4. Make Sauce: Pour in the chicken broth and heavy cream. Stir in thyme and rosemary. Bring to a simmer.
5. Combine and Bake: Return the chicken to the skillet, skin-side up. Cover the skillet with a lid or aluminum foil and transfer to the oven. Bake for 40-45 minutes, or until the chicken is cooked through and potatoes are tender.