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Cilantro Lime Roasted Chicken with Creamy Mashed Potatoes and Pan Gravy

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Cilantro Lime Roasted Chicken with Creamy Mashed Potatoes and Pan Gravy is a vibrant and comforting meal featuring zesty, herb‑infused roasted chicken paired with buttery mashed potatoes and a rich, savory gravy made from the pan drippings.

Ingredients

  • For the cilantro lime roasted chicken:
    • 4 bone‑in, skin‑on chicken thighs or breasts
    • 2 tablespoons olive oil
    • 2 limes (zest and juice)
    • 3 garlic cloves, minced
    • 1/4 cup fresh cilantro, chopped
    • 1 teaspoon ground cumin
    • Salt and black pepper, to taste
  • For the creamy mashed potatoes:
    • 2 lbs Yukon gold or russet potatoes, peeled and cubed
    • 4 tablespoons butter
    • 1/2 cup heavy cream or warm milk
    • Salt and black pepper, to taste
    • 2 tablespoons sour cream or cream cheese (optional)
  • For the pan gravy:
    • Pan drippings from roasted chicken
    • 2 tablespoons all‑purpose flour
    • 1 1/2 cups chicken broth
    • Salt and black pepper, to taste
    • 1 tablespoon butter (optional, for richness)

Instructions

  1. Marinate & Roast the Chicken: In a bowl, whisk together olive oil, lime zest, lime juice, garlic, chopped cilantro, cumin, salt, and pepper. Coat chicken pieces in the marinade and let sit at least 30 minutes (or refrigerate up to overnight).
  2. Preheat oven to 400°F (200°C). Place chicken skin‑side up in a baking dish or cast‑iron skillet. Roast for 35–45 minutes, or until golden and cooked through (internal temp 165°F). Transfer chicken to a plate to rest and reserve pan drippings.
  3. Make the Mashed Potatoes: While chicken roasts, boil potatoes in salted water until fork‑tender, about 15–20 minutes. Drain and return to the pot. Mash with butter, warm cream or milk, salt, and pepper. Stir in sour cream or cream cheese if using for extra creaminess.
  4. Make the Pan Gravy: Place the roasting pan with drippings over medium heat. Add butter if needed. Whisk in flour and cook 1–2 minutes to form a roux. Gradually pour in chicken broth while whisking to avoid lumps, scraping up browned bits. Simmer until thickened and season to taste. Strain for a smoother gravy if desired.
  5. Serve: Plate the creamy mashed potatoes with roasted chicken on top or alongside. Drizzle with pan gravy and garnish with extra cilantro or lime wedges if desired.

Notes

  • Use boneless chicken (thighs or breasts) for quicker cooking—reduce roast time to about 20–25 minutes.
  • Add jalapeño or chili flakes to the marinade for a spicy kick.
  • Mix roasted garlic or parmesan into the mashed potatoes for extra flavor.
  • Leftover gravy can be thinned with broth when reheating.
  • Serve with steamed green beans, roasted veggies, or a simple side salad.

Nutrition

Find it online: http://recipesbyliza.com/cilantro-lime-roasted-chicken-with-creamy-mashed-potatoes-and-pan-gravy/