Cilantro lime roasted chicken with creamy mashed potatoes and pan gravy is a comforting, flavorful dish that brings together zesty herbs, juicy chicken, and rich, buttery sides. I love making this meal when I want something that feels hearty and homey but still has a fresh, vibrant twist. It’s a complete dinner that’s perfect for family nights, meal prep, or impressing guests.
Why You’ll Love This Recipe
I love this recipe because it balances freshness and richness so well. The cilantro and lime brighten up the roasted chicken, while the mashed potatoes and pan gravy keep everything cozy and satisfying. The pan gravy pulls everything together, soaking into the creamy potatoes and chicken for the kind of meal that makes me slow down and savor every bite.
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:
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Bone-in, skin-on chicken thighs or whole chicken pieces
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Fresh cilantro (chopped)
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Lime juice and zest
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Garlic (minced)
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Olive oil
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Ground cumin
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Paprika
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Salt and pepper
For the Creamy Mashed Potatoes:
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Russet or Yukon Gold potatoes
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Butter
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Milk or cream
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Salt and pepper
For the Pan Gravy:
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Chicken drippings from the roasting pan
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All-purpose flour
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Chicken broth
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Salt and pepper
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Optional: a splash of cream or a squeeze of lime juice
Directions
1. Roast the Chicken:
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I preheat the oven to 400°F (200°C).
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I make a marinade by mixing olive oil, lime juice and zest, garlic, cilantro, cumin, paprika, salt, and pepper.
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I rub the marinade all over the chicken and let it sit for at least 30 minutes (or overnight in the fridge if I plan ahead).
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I place the chicken in a roasting dish and roast for 35–45 minutes, or until golden and fully cooked (internal temp should be 165°F or 75°C).
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I transfer the chicken to a plate and keep the drippings in the pan for gravy.
2. Make the Mashed Potatoes:
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While the chicken roasts, I boil the peeled, chopped potatoes in salted water until tender (about 15–20 minutes).
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I drain them and mash with butter, warm milk or cream, and a generous pinch of salt and pepper until smooth and fluffy.
3. Make the Pan Gravy:
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Using the same pan I roasted the chicken in, I place it over medium heat and whisk in a spoonful of flour into the drippings to make a roux.
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I slowly whisk in chicken broth, letting it simmer and thicken.
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I season to taste and add a splash of cream or lime juice if I want a little extra richness or brightness.
4. Serve:
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I plate the mashed potatoes, top with the cilantro lime chicken, and pour the warm pan gravy over everything. A sprinkle of extra fresh cilantro finishes it perfectly.
Servings and timing
This recipe serves 4–6 people.
Prep time: 20 minutes
Marinate time (optional): 30 minutes or overnight
Cook time: 45 minutes
Total time: Around 1 hour 15 minutes (including marination)
Variations
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I sometimes swap chicken thighs for a spatchcocked whole chicken or drumsticks.
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For a dairy-free mash, I use olive oil and almond or oat milk.
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I’ve added roasted garlic or chopped herbs to the mashed potatoes for extra flavor.
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To make it spicier, I mix in chili flakes or jalapeños to the marinade.
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I occasionally add a bit of lime zest to the pan gravy for a citrusy kick.
Storage/Reheating
I store the chicken, potatoes, and gravy separately in airtight containers in the fridge for up to 4 days. To reheat, I warm the chicken in the oven or air fryer to crisp the skin, and I microwave or reheat the potatoes and gravy on the stovetop with a splash of milk or broth to keep them smooth. This dish also freezes well if I store each part in individual portions.
FAQs
Can I use boneless chicken?
Yes, I’ve used boneless thighs or breasts, but I reduce the roasting time and make sure they don’t dry out.
How do I keep the mashed potatoes creamy when reheating?
I stir in a splash of milk or cream while reheating to bring back the original texture.
Can I skip the gravy?
You can, but I love how the gravy ties the whole dish together. It’s easy to make using the pan drippings, so I usually go for it.
What herbs can I substitute for cilantro?
If I’m not a fan of cilantro, I use parsley or a little basil—they give a different flavor, but still taste great.
Is this dish good for meal prep?
Yes, I prep the chicken and potatoes ahead of time, store everything in containers, and reheat portions throughout the week.
Conclusion
Cilantro lime roasted chicken with creamy mashed potatoes and pan gravy is one of those meals that feels both fresh and comforting. I love how the bold flavors of lime and herbs play against the rich, buttery potatoes and savory gravy. It’s simple enough for a weeknight, but impressive enough for company—one of those recipes I keep coming back to.
