Chicken Thighs:

1. Sprinkle the chicken thighs with spices, coat them well, and let them rest in the refrigerator for 30 minutes.

2. Preheat the oven to 200°C (392°F). Place the carrots in the baking dish along with the chicken thighs, then pour some chicken broth over everything. Bake for 45 minutes.

3. Peel and sauté the shallot in olive oil. Add vinegar.

4. In a bowl, pour the cooking cream into the chicken broth, then add grated Parmesan and fresh oregano.

5. Simmer the sauce, stir it, and pour it over the chicken. Return the chicken to the oven and bake for another 10 minutes or until fully cooked.

Potatoes:

1. Boil salted potatoes for 20 minutes and transfer them to a baking dish.

2. Make 3 cuts in each potato and stuff them with slices of cheese and pancetta. Top the stuffed potatoes with cherry tomatoes.

3. In a pan, melt the butter, then add chopped parsley, garlic, and salt. Stir and pour the sauce over the potatoes.

4. Bake in the oven at 200°C (392°F) for 15 minutes.

Place the chicken thighs on the plate along with the potatoes, shallots, carrots, and sauce.