Cilantro Lime Roasted Chicken with Creamy Mashed Potatoes and Pan Gravy
A bright, cozy meal featuring citrusy roasted chicken paired with creamy mashed potatoes and smooth pan gravy.
Ingredients
For the Chicken
- 10 pieces bone-in, skin-on chicken thighs
- 1 small bunch cilantro, roughly chopped
- 1 whole lemon, zested and juiced
- 2 whole limes, juiced
- 3 tablespoons olive oil
- 1 tablespoon herb-seasoning blend
- 1 tablespoon Creole-style seasoning
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon dried oregano, crushed
- ½ tablespoon black pepper
- ½ tablespoon paprika
For the Mashed Potatoes
- 5 large potatoes, peeled and cut into chunks
- 1½ sticks unsalted butter
- ½ cup heavy cream
- 1½ teaspoons Creole-style seasoning
- 1–2 teaspoons black pepper to taste
- 1–2 teaspoons garlic powder to taste
- 1–2 teaspoons onion powder to taste
For the Cream Gravy
- 3 cups beef or chicken broth, low sodium
- ½ cup heavy cream
- 3 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 teaspoons black pepper
- 2 teaspoons Creole-style seasoning
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- Dash of hot sauce
Instructions
Marinate the Chicken
- Rinse and pat dry the thighs.
- Blend cilantro, lemon zest and juice, lime juice, olive oil, oregano, paprika, garlic powder, onion powder, black pepper, and seasonings until smooth.
- Coat chicken well, lift skin to get marinade under it, cover, and chill 3 hours or overnight.
Roast the Chicken
- Preheat oven to 350°F. Grease a baking dish.
- Let chicken sit 15–20 minutes at room temp. Arrange skin-side up.
- Roast 40–50 minutes until juices run clear and internal temp is 165°F. Baste in last 20 minutes.
- Broil 5 minutes for crisp skin if you like.
Make Mashed Potatoes
- Boil peeled chunked potatoes in salted water 15–20 minutes until tender.
- Drain, return to pot, add butter, cream, and seasonings. Mash until smooth.
Prepare Cream Gravy
- Heat oil and butter, whisk in flour 1 minute to make a roux.
- Slowly whisk in broth until smooth. Add cream and seasonings.
- Simmer 5–7 minutes until thick and creamy.
Serve
- Plate chicken with mashed potatoes and spoon warm gravy over both.
Notes
Cool leftovers to room temperature within two hours and store in airtight containers. Keep chicken, potatoes, and gravy in the fridge up to 3–4 days. Freeze gravy and chicken for up to 2 months in freezer-safe containers. Thaw in the fridge overnight and reheat gently on low heat.