For the chicken fillets, mix the flour with the salt and turn the fillets in it. Preheat the oven to 180 °C and spread the chicken fillets on a baking paper.
Bake for 10 minutes, turn and bake for another 15 minutes.
For the potato wedges, peel the potatoes and cut them into wedges. In a bowl, mix canola oil, salt, pepper and paprika powder and toss the potato wedges in it.
Place on a baking paper so that the wedges do not touch each other and bake for 30-40 minutes at 180 °C until crispy. Open the oven from time to time to let the steam escape.
For the braised carrots, peel the carrots and cut them in half lengthwise. Put the carrots in an ovenproof dish and mix with oil, parsley and salt.
Cook at 180 °C for about 30-40 minutes until soft.
For the garlic sauce, season the sour cream with the herb salt. Peel and press the garlic and stir it in.
Arrange everything together.