Description
Juicy roasted chicken infused with cilantro and lime, served over creamy mashed potatoes and topped with a rich pan gravy.
Ingredients
Scale
- For the Chicken:
- 1 whole chicken (about 4–5 lbs)
- 4 cloves garlic, minced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground cumin
- For the Mashed Potatoes:
- 2 lbs Yukon Gold potatoes, peeled and cubed
- 1/2 cup heavy cream
- 4 tablespoons butter
- Salt and pepper to taste
- For the Pan Gravy:
- 2 tablespoons pan drippings
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
Instructions
- Preheat oven to 425°F (220°C).
- In a small bowl, mix garlic, cilantro, lime juice, olive oil, salt, pepper, and cumin to make a paste.
- Pat the chicken dry and rub the paste all over, including under the skin where possible.
- Place the chicken on a rack in a roasting pan and roast for 60-70 minutes, until internal temperature reaches 165°F.
- While chicken roasts, place potatoes in a pot of salted water. Bring to a boil and cook until tender, about 15 minutes.
- Drain potatoes, return to pot, and mash with cream, butter, salt, and pepper until smooth. Keep warm.
- Remove chicken from pan and let rest. Pour pan drippings into a measuring cup, skim fat, and return 2 tablespoons to pan.
- Whisk flour into drippings over medium heat until golden, then gradually whisk in broth. Cook until thickened, about 2-3 minutes.
- Serve chicken over mashed potatoes with gravy on top.
Notes
For extra flavor, add a pinch of lime zest to the cilantro paste.
Nutrition
- Calories: 650
- Sugar: 3g
- Fat: 38g
- Carbohydrates: 35g
- Protein: 42g