Name: Cilantro Lime Roasted Chicken with Creamy Mashed Potatoes and Pan Gravy
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American with Latin influence
Ingredients: 4–6 bone-in, skin-on chicken thighs (or mixed chicken parts); ¼ cup fresh cilantro, chopped; 3 cloves garlic, minced; Juice and zest of 2 limes; 2 tbsp olive oil; 1 tsp salt; ½ tsp black pepper; ½ tsp smoked paprika (optional); 2 lbs russet or Yukon gold potatoes, peeled and chopped; 4 tbsp butter; ½ cup heavy cream or milk (warmed); ¼ cup sour cream (optional); Salt and pepper, to taste; Pan drippings from roasted chicken; 1 tbsp flour; ½–1 cup chicken broth (depending on consistency); 1 tbsp butter (if needed); Salt and pepper, to taste

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Cilantro Lime Roasted Chicken with Creamy Mashed Potatoes and Pan Gravy is one of those complete, satisfying meals I make when I want dinner to feel special without spending hours in the kitchen. The chicken is marinated in zesty lime and fresh cilantro, then roasted until juicy and golden. I serve it over fluffy mashed potatoes with a rich, savory pan gravy made from all those delicious roasted drippings.

Why You’ll Love This Recipe

I love this recipe because it’s packed with fresh flavor from the lime and herbs, but still delivers that comforting roast chicken vibe. The mashed potatoes soak up the tangy, savory gravy like a dream, and the whole dish feels like a fresh twist on a classic Sunday dinner. It’s great for family meals, meal prep, or when I want to impress without too much stress.

Ingredients

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

For the Cilantro Lime Chicken:

bone-in, skin-on chicken thighs or whole chicken parts
fresh cilantro, chopped
garlic, minced
lime juice and lime zest
olive oil
salt and black pepper
smoked paprika (optional, for depth)

For the Creamy Mashed Potatoes:

russet or Yukon gold potatoes, peeled and chopped
butter
heavy cream or milk
sour cream (optional for extra creaminess)
salt and pepper

For the Pan Gravy:

pan drippings from the roasted chicken
flour
chicken broth
butter (if needed)
salt and pepper

Directions

I start by marinating the chicken with lime juice, zest, garlic, cilantro, olive oil, salt, pepper, and paprika. I let it sit for at least 30 minutes, or overnight in the fridge.
I preheat the oven to 400°F (200°C) and place the marinated chicken in a roasting pan.
I roast it for 35–45 minutes (depending on the cut) until golden and fully cooked — internal temp of 165°F.
While the chicken roasts, I boil the potatoes in salted water until tender, then mash them with butter, warm cream, and sour cream until smooth and fluffy.
Once the chicken is done, I remove it from the pan and place the roasting pan over medium heat on the stove.
I add a tablespoon of flour to the drippings, whisking to make a roux, then slowly stir in chicken broth.
I simmer the gravy until thickened, seasoning with salt and pepper to taste.
I serve the chicken over a bed of mashed potatoes, with a generous spoonful of the pan gravy on top.

Servings and Timing

This recipe makes about 4 servings. It takes me 20 minutes to prep, 40 minutes to cook, and about 1 hour total to get everything on the table.

Variations

Sometimes I swap the mashed potatoes for roasted garlic mashed cauliflower for a lighter version. I’ve also added a dash of cumin or chili powder to the chicken marinade for a smoky touch. When I want even more herb flavor, I blend the marinade into a smooth paste and baste the chicken while it cooks. And if I’m short on time, I make the chicken with boneless thighs and cook everything in a cast iron skillet.

Storage/Reheating

I store leftovers in airtight containers in the fridge for up to 4 days. I reheat the chicken and mashed potatoes gently in the microwave or in a skillet with a splash of broth to keep everything moist. The gravy thickens as it chills, so I loosen it with a bit of broth or water when reheating. Everything also freezes well — I just portion it out first.

FAQs

Can I use boneless chicken?

Yes, boneless thighs or breasts work well — they cook faster, so I reduce the oven time to about 25–30 minutes.

Can I make this ahead of time?

I often marinate the chicken a day ahead and prep the mashed potatoes early. I just reheat everything and make the gravy fresh when I’m ready to serve.

How do I keep the chicken skin crispy?

I roast the chicken uncovered and let the skin brown naturally. For extra crispness, I finish it under the broiler for 2–3 minutes.

What’s the best potato for creamy mash?

Yukon golds give the creamiest texture, but russets work great too — especially when I want that classic fluffy mash.

Can I skip the gravy?

You can, but I wouldn’t — the pan gravy adds so much flavor and ties the whole dish together beautifully.

Conclusion

Cilantro Lime Roasted Chicken with Creamy Mashed Potatoes and Pan Gravy is a fresh and comforting meal that always hits the mark. I love how the citrus and herbs brighten up the roast chicken, and how the creamy mash and savory gravy balance everything out. It’s a simple dish with bold flavor — perfect for both everyday dinners and special occasions.