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Cilantro Lime Chicken with Creamy Mashed Potatoes

Juicy, zesty Cilantro Lime Roasted Chicken served alongside the creamiest, dreamiest mashed potatoes, all drizzled with a luscious pan gravy.
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Prep Time 20 minutes
Cook Time 45 minutes
Servings 10 chicken thighs

Equipment

  • Mixing bowl large
  • Baking Sheet
  • Large pot for potatoes
  • Saucepan large
  • Potato Masher or electric mixer

Ingredients
  

Cilantro Lime Roasted Chicken

  • 10 bone-in, skin-on chicken thighs These beauties get so wonderfully crispy and stay super moist.
  • 1 small bunch cilantro roughly chopped
  • 1 lemon zested and juiced
  • 2 limes juiced
  • 3 tablespoons olive oil Our healthy fat to help those flavors meld.
  • 1 tablespoon herb-seasoning blend Whatever your favorite all-purpose herb mix is works perfectly here.
  • 1 tablespoon Creole-style seasoning This adds a little bit of warmth and savory depth.
  • 1 tablespoon onion powder A pantry staple for that savory, oniony goodness.
  • 1 tablespoon garlic powder Because is any savory dish complete without garlic? I think not!
  • 1 tablespoon dried oregano crushed. Adds a wonderful herbaceous note.
  • 0.5 tablespoon black pepper Just a touch of spice.
  • 0.5 tablespoon paprika For a lovely color and subtle smoky sweetness.

Creamy Mashed Potatoes

  • 5 large potatoes peeled and cut into chunks. Russets or Yukon Golds are my go-to for creamy mash.
  • 1.5 sticks unsalted butter The secret to luscious, rich potatoes.
  • 0.5 cup heavy cream Makes them extra smooth and decadent.
  • 1.5 teaspoons Creole-style seasoning A little flavor boost in every bite.
  • 1.5 teaspoons black pepper Adjust to your liking for a little kick.
  • 1.5 teaspoons garlic powder More savory goodness!
  • 1.5 teaspoons onion powder For that comforting, classic flavor.

Silky Pan Gravy

  • 3 cups beef or chicken broth low sodium. We want to control the saltiness ourselves.
  • 0.5 cup heavy cream To make it wonderfully rich and creamy.
  • 3 tablespoons all-purpose flour Our thickener for that perfect gravy consistency.
  • 2 tablespoons olive oil To start our roux.
  • 2 tablespoons butter Adds extra richness to the pan.
  • 2 teaspoons black pepper For a little depth.
  • 2 teaspoons Creole-style seasoning Tying all the flavors together.
  • 2 teaspoons garlic powder You guessed it – more savory magic!
  • 2 teaspoons onion powder Completing the flavor profile.
  • 1 dash hot sauce Optional, but it adds a lovely subtle warmth that really elevates everything.

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • In a large bowl, combine cilantro, lemon zest, lemon juice, lime juice, olive oil, herb-seasoning blend, Creole-style seasoning, onion powder, garlic powder, dried oregano, black pepper, and paprika. Whisk until combined.
    10 bone-in, skin-on chicken thighs
  • Add chicken thighs to the bowl and coat evenly with the marinade.
    10 bone-in, skin-on chicken thighs
  • Arrange chicken thighs in a single layer on a baking sheet.
    10 bone-in, skin-on chicken thighs
  • Roast for 35-45 minutes, or until chicken is cooked through and skin is crispy.
    10 bone-in, skin-on chicken thighs
  • While chicken roasts, place peeled and chunked potatoes in a large pot, cover with cold water, and add salt.
    10 bone-in, skin-on chicken thighs
  • Bring water to a rolling boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are fork-tender.
    10 bone-in, skin-on chicken thighs
  • Drain potatoes thoroughly.
    10 bone-in, skin-on chicken thighs
  • Return drained potatoes to the pot. Add butter, heavy cream, Creole-style seasoning, black pepper, garlic powder, and onion powder.
    10 bone-in, skin-on chicken thighs
  • Mash until smooth and creamy. Taste and adjust seasonings.
    10 bone-in, skin-on chicken thighs
  • For the gravy, heat olive oil and butter in a large saucepan over medium heat.
    10 bone-in, skin-on chicken thighs
  • Whisk in flour and cook for 1-2 minutes until lightly golden brown to make a roux.
    10 bone-in, skin-on chicken thighs
  • Slowly whisk in broth until smooth.
    10 bone-in, skin-on chicken thighs
  • Bring to a gentle simmer, stirring constantly until thickened.
  • Stir in heavy cream, Creole-style seasoning, black pepper, garlic powder, onion powder, and optional hot sauce.
    10 bone-in, skin-on chicken thighs
  • Simmer for another 2-3 minutes until heated through.

Notes

Leftovers can be stored in airtight containers in the refrigerator for 3-4 days and reheated gently on the stovetop or in the microwave.