Description
Enjoy a flavorful and comforting meal featuring juicy Cilantro Lime Roasted Chicken paired with creamy mashed potatoes and a rich, savory pan gravy. This dish combines zesty herbs and spices with classic Southern-inspired Creole seasoning to create a satisfying dinner perfect for family gatherings or weeknight dinners.
Ingredients
For the Chicken
- 10 bone-in, skin-on chicken thighs
- 1 small bunch cilantro, roughly chopped
- 1 lemon, zested and juiced
- 2 limes, juiced
- 3 tablespoons olive oil
- 1 tablespoon herb-seasoning blend
- 1 tablespoon Creole-style seasoning
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon dried oregano, crushed
- ½ tablespoon black pepper
- ½ tablespoon paprika
For the Mashed Potatoes
- 5 large potatoes, peeled and cut into chunks
- 1½ sticks unsalted butter (about 12 tablespoons)
- ½ cup heavy cream
- 1½ teaspoons Creole-style seasoning
- 1–2 teaspoons black pepper
- 1–2 teaspoons garlic powder
- 1–2 teaspoons onion powder
For the Cream Gravy
- 3 cups beef or chicken broth, low sodium
- ½ cup heavy cream
- 3 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 teaspoons black pepper
- 2 teaspoons Creole-style seasoning
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- Dash of hot sauce
Instructions
- Marinate the Chicken: Rinse and pat the chicken thighs dry. In a blender, combine cilantro, lemon zest and juice, lime juice, olive oil, oregano, paprika, garlic powder, onion powder, black pepper, herb-seasoning blend, and Creole seasoning. Blend until smooth to create a thick, aromatic marinade. Place the chicken in a large dish or freezer bag and coat thoroughly on all sides — gently lift the skin to spread the marinade underneath for deeper flavor. Cover and refrigerate for at least 3 hours or overnight for best results.
- Roast the Chicken: Preheat the oven to 350°F and lightly grease a baking dish or roasting pan. Remove the chicken from the refrigerator and let it come to room temperature for 15–20 minutes. Arrange the chicken thighs skin-side up in a single layer. Roast for 40–50 minutes until juices run clear and internal temperature reaches 165°F. During the last 20 minutes, baste with pan juices for extra moisture. For crisp, golden skin, broil for 5 minutes at the end.
- Make the Mashed Potatoes: While the chicken roasts, place peeled and cubed potatoes in a large pot of salted water. Bring to a boil and cook for 15–20 minutes, or until fork-tender. Drain and return potatoes to the pot. Add butter, heavy cream, Creole seasoning, garlic powder, onion powder, and black pepper. Mash until smooth and creamy, adjusting seasoning as needed. Keep warm until serving.
- Prepare the Cream Gravy: In a saucepan over medium heat, heat olive oil and butter. Whisk in flour and cook for about a minute to form a light roux. Gradually add broth while whisking continuously to avoid lumps. When the mixture thickens, stir in heavy cream, black pepper, garlic powder, onion powder, and Creole seasoning. Add a dash of hot sauce for depth if desired. Simmer for 5–7 minutes until smooth and creamy.
- Serve: Plate the roasted chicken with a generous portion of mashed potatoes. Drizzle the warm cream gravy over both and garnish with fresh cilantro or parsley. Serve immediately and enjoy a cozy, flavor-packed dinner.
Notes
- Marinate chicken overnight for the best flavor penetration.
- Use low sodium broth to control the saltiness of the gravy.
- Adjust seasoning in mashed potatoes to your taste preference.
- Broiling at the end crisps the skin, but watch carefully to avoid burning.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
