Cilantro Lime Roasted Chicken with Creamy Mashed Potatoes and Pan Gravy

Cilantro Lime Roasted Chicken with Creamy Mashed Potatoes and Pan Gravy is a flavorful, comforting meal that brings together zesty, herb-marinated chicken with buttery mashed potatoes and a rich, savory gravy made right from the pan. I love how the bright lime and fresh cilantro infuse the chicken with bold flavor, while the mashed potatoes and pan gravy balance everything with cozy, classic comfort.

Why You’ll Love This Recipe

I love this recipe because it brings together vibrant and comforting elements in one dish. The chicken is juicy and roasted to golden perfection, the mashed potatoes are ultra-creamy, and the gravy ties it all together with depth and richness. It’s an ideal weekend dinner or special meal that feels both fresh and hearty at the same time. And since the pan drippings do double duty for the gravy, there’s no waste—just more flavor.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cilantro lime roasted chicken:

• Bone-in, skin-on chicken thighs or breasts

• Fresh cilantro, chopped

• Lime juice and zest

• Garlic, minced

• Olive oil

• Ground cumin

• Salt and black pepper

For the creamy mashed potatoes:

• Yukon gold or russet potatoes, peeled and cubed

• Butter

• Heavy cream or milk

• Salt and black pepper

• Sour cream or cream cheese (optional, for extra creaminess)

For the pan gravy:

• Pan drippings from roasted chicken

• All-purpose flour

• Chicken broth

• Salt and pepper

• Butter (optional, for a richer finish)

Directions

1. Marinate and roast the chicken:

1. I mix olive oil, lime juice, lime zest, garlic, chopped cilantro, cumin, salt, and pepper in a bowl.

2. I coat the chicken pieces in the marinade and let them sit for at least 30 minutes (or up to overnight in the fridge).

3. I preheat the oven to 400°F (200°C), place the chicken skin-side up in a baking dish or cast iron skillet, and roast for 35–45 minutes, or until golden and fully cooked (internal temp 165°F).

4. I transfer the chicken to a plate and tent it with foil to rest, while keeping the pan drippings for gravy.

2. Make the mashed potatoes:

1. I boil the peeled and cubed potatoes in salted water until fork-tender, about 15–20 minutes.

2. I drain them, return to the pot, and mash with butter, warm cream, and salt and pepper. I stir in sour cream or cream cheese if I want them extra smooth and rich.

3. Make the pan gravy:

1. I place the pan with the chicken drippings on the stove over medium heat. If needed, I add a bit of butter to loosen the drippings.

2. I whisk in the flour and cook for 1–2 minutes to form a roux.

3. I slowly pour in the chicken broth while whisking, scraping up any browned bits.

4. I simmer the gravy until thickened, season to taste, and strain it if I want a smoother texture.

Servings and timing

This recipe serves 4 people and takes about 1 hour total—30 minutes of prep (including marinating) and 30 minutes of cooking. It’s a great Sunday dinner or impressive weeknight meal.

Variations

• I swap lime for lemon when I want a different citrus note.

• For a spicier version, I add chopped jalapeño or a dash of chili flakes to the marinade.

• I use boneless thighs or breasts when I want a faster-cooking option.

• I flavor the mashed potatoes with roasted garlic or parmesan for extra depth.

storage/reheating

Leftovers can be stored in airtight containers in the fridge for up to 3 days. I reheat the chicken in the oven at 350°F until warmed through, and reheat mashed potatoes and gravy in the microwave or on the stove with a splash of milk or broth to keep everything smooth.

FAQs

Can I use boneless chicken?

Yes, I use boneless thighs or breasts for quicker cooking—just reduce the roasting time to 20–25 minutes and watch for doneness.

How do I get crispy chicken skin?

I roast the chicken uncovered at a high temperature (400°F), and avoid adding too much marinade on top so the skin crisps up instead of steaming.

What potatoes are best for mashed potatoes?

I like using Yukon gold for creamy, buttery texture, or russets for a fluffier mash.

Can I make the gravy ahead of time?

Yes, I make the gravy and reheat it gently with a splash of broth or water to loosen it if it thickens too much.

What can I serve on the side?

I often serve a side of steamed green beans, roasted veggies, or a light salad to balance the richness of the dish.

Conclusion

Cilantro Lime Roasted Chicken with Creamy Mashed Potatoes and Pan Gravy is the perfect balance of bright, bold flavor and rich, comforting textures. I love how the citrus and herbs elevate the roasted chicken, while the potatoes and gravy keep it grounded and cozy. It’s a satisfying, well-rounded meal that’s sure to impress without being complicated to make.

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