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Blend cilantro, lemon zest and juice, lime juice, olive oil, oregano, paprika, garlic powder, onion powder, black pepper, herb seasoning, and Creole seasoning. Coat chicken and refrigerate for at least 3 hours or overnight.
Preheat oven to 350°F. Arrange chicken skin-side up in a greased pan. Roast for 40–50 minutes until juices run clear and internal temperature reaches 165°F. Broil for 5 minutes for crisp skin.
Boil potatoes 15–20 minutes until tender. Drain and mash with butter, cream, garlic powder, onion powder, Creole seasoning, and black pepper until smooth.
Heat oil and butter in saucepan, whisk in flour for 1 minute. Slowly add broth, whisking constantly until thickened. Stir in cream, seasoning, and hot sauce; simmer 5–7 minutes.
Plate roasted chicken with mashed potatoes. Drizzle with warm gravy and garnish with cilantro or parsley.