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

1. Preheat the Oven: Preheat your oven to 400°F (200°C). This ensures that the chicken cooks evenly and achieves a lovely golden color.

2. Prepare the Chicken: Pat the chicken dry with paper towels. Season generously with salt, pepper, rosemary, and thyme. This step enhances the flavor of the chicken.

3. Sauté the Vegetables: In a large oven-safe skillet, heat olive oil over medium heat. Add the chopped onions and garlic, cooking until softened (about 3-4 minutes). Then, add the sliced mushrooms and continue cooking until they are golden brown.

4. Add the Potatoes: Stir in the halved baby potatoes, coating them with the onion and mushroom mixture. Cook for about 5 minutes, allowing the potatoes to absorb the flavors.

5. Prepare the Creamy Sauce: Pour in the chicken broth and heavy cream. If you’re using Dijon mustard, add it now. Stir to combine and bring the mixture to a gentle simmer.

6. Add the Chicken: Nestle the seasoned chicken pieces skin-side up into the skillet. Spoon some of the sauce over the chicken, ensuring it’s well coated.

7. Roast in the Oven: Transfer the skillet to the preheated oven. Roast for 45-50 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are tender.

8. Rest and Serve: Once cooked, remove the skillet from the oven and let it rest for about 5-10 minutes. This allows the juices to redistribute, ensuring tender chicken.