Begin by cutting your chicken in half horizontally so you have four pieces and boiling a large pot of water.
Mix together the herbs, spices, Better than Boullion, and lemon juice together for the marinade. Coat the chicken in the marinade and leave to the side to marinate while you prep the remaining ingredients, or cover and leave in the refrigerator if prepping ahead of time.
Add the potatoes to the boiling water.
Lightly coat the chicken in the flour and fry with the oil in a large frying pan set to medium-high heat until the chicken is cooked through. This should take about 4 - 5 minutes per side.
Remove the chicken and set aside. Leave the heat on the pan.
Add the onions, butter, oil, and Better than Boullion to the frying pan. Cook until the onions are fragrant and translucent.
Add the flour and cook until the flour is a light golden brown.
Slowly stir in the milk and cream and cook until it thickens. Add in the Italian seasoning and lemon juice (to taste).
Season with salt and pepper to taste.
Add the chicken.
Drain the potatoes once they are fork-tender, but still firm.
Mash the potatoes, and add in the butter.
Heat the Better than Boullion and the milk together until the milk is steaming.
Drizzle into the mashed potatoes until they are nice and creamy.
Season with salt and pepper to taste.
Serve the chicken and mashed potatoes together, using the sauce for both. Finish with lemon slices and fresh parsley, if desired.
Notes
*Add as much as you prefer. I used conservative measurements here, but I usually add more. **I prefer using the roasted garlic Better than Boullion, but any flavor works!