Side Dishes
This McCormick chicken and potatoes recipe delivers a one-pan masterpiece where tender chicken and crispy potatoes share a pan, all seasoned with aromatic herbs and spices.
Growing up in small-town Georgia, I learned that the secret to effortless weeknight dinners lies in simple ingredients and bold flavors—this dish proves it every time. The McCormick seasoning blend transforms ordinary chicken and potatoes into a restaurant-worthy meal with minimal effort.
The beauty of this recipe is its foolproof technique: just one pan, 30 minutes of active time, and a combination of juicy chicken thighs and golden potatoes that crisp to perfection.
I prefer using bone-in, skin-on thighs for richer flavor, but breasts work too—simply adjust the cooking time by 5 minutes. The potatoes develop a crispy exterior while staying tender inside, thanks to a high-heat roast that caramelizes their natural sugars.
What you’ll end up with is a dish that’s rich in flavor yet light enough for a weeknight dinner, with aromas of garlic, thyme, and rosemary filling your kitchen.
The chicken stays juicy, the potatoes achieve that coveted crisp-tender texture, and the McCormick seasoning ties everything together with a warm, herby depth. This is the kind of meal that feels indulgent but comes together in a fraction of the time.
Serve it with a simple green salad or steamed vegetables to balance the richness, or enjoy it as-is for a hearty, satisfying plate. The leftovers reheat beautifully, making this the ultimate make-ahead dinner. Let’s get cooking—this recipe is about to become your new go-to for effortless, flavor-packed meals.
Ingredients for mccormick chicken and potatoes
Simple ingredients, bold flavors—this one-pan dish transforms humble chicken and potatoes into a restaurant-worthy meal.
| Ingredient | Amount | Notes |
|---|---|---|
| Bone-In, Skin-On Chicken Thighs 🍗 | 1 ½ lb | Trimmed of excess fat |
| Baby Potatoes 🥔 | 2 lb | Halved, skin-on for crispiness |
| McCormick Garlic Herb Seasoning 🌿 | 2 tbsp | Or homemade blend with thyme, rosemary, garlic powder |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For crispy potatoes |
| Fresh Rosemary 🌿 | ¼ cup | Chopped, stems removed |
| Fresh Thyme 🌿 | ¼ cup | Leaves only, stems removed |
| Garlic Cloves 🧄 | 4 cloves | Minced, for extra aroma |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | For seasoning and balancing |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | For finishing |
| Unsalted Butter 🧈 | 2 tbsp | Melted, for basting |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed, for brightness |
The chicken thighs are the star here. Bone-in, skin-on gives you that rich, juicy flavor you can't get with breasts—plus, the skin crisps up beautifully. Grab them from the butcher counter if possible; they'll have fresher cuts than the pre-packaged ones. Baby potatoes are ideal (they cook faster and crisp better), but Yukon Golds cut into chunks work too. For the McCormick seasoning, I always double-check the ingredients—some blends have added salt, so you might need to adjust the kosher salt. Fresh herbs make a difference, but if you're in a pinch, dried thyme and rosemary at half the amount will do.
No McCormick seasoning? Mix 1 tbsp dried thyme, 1 tbsp dried rosemary, 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp paprika for a similar effect. The olive oil is non-negotiable for crispy potatoes—avoid vegetable oil, as it won’t brown as nicely. For extra depth, I like to add a pinch of smoked paprika to the seasoning mix. The butter basting is worth the extra minute—it keeps the chicken moist and adds richness. If you’re short on time, olive oil basting works too. The lemon juice at the end cuts through the richness and brightens everything up—don’t skip it!
This dish reheats like a dream—honestly, it’s even better the next day as the flavors meld. Store leftovers in an airtight container for up to 4 days. For meal prep, I like to portion the chicken and potatoes separately so they reheat evenly. The potatoes can be prepped ahead (halved and tossed with oil and seasoning), but hold off on roasting until you’re ready to cook. If you’ve got extra seasoning, toss it with olive oil and store in the fridge for up to 2 weeks—perfect for future roasted veggies or meats.
Why You'll Love This Recipe
- Here’s what sold me: the skin-on thighs get golden while the potatoes stay tender inside. The McCormick seasoning does all the heavy lifting—no fancy spice blends needed. Just sprinkle, bake, and enjoy that perfect contrast.
- One-Pan Magic: I swear by this recipe when I’m too tired to wash dishes. Toss everything—thighs, potatoes, rosemary—on one sheet pan, drizzle with olive oil, and let the oven do the work. That’s it. No chopping boards, no crowded stove.
- Crispy-Creamy Obsession: Here’s what sold me: the skin-on thighs get golden while the potatoes stay tender inside. The McCormick seasoning does all the heavy lifting—no fancy spice blends needed. Just sprinkle, bake, and enjoy that perfect contrast.
- Leftovers That Don’t Suck: Between us, most chicken-and-potato leftovers are sad. Not this. The flavors actually deepen overnight, so I make extra for lunches. Reheat in the oven (5 minutes at 350°F) and it’s like dinner all over again.
Step-by-step instructions for one-pan herb-roasted chicken and potatoes
Here's the foolproof method for golden, crispy skin on the chicken and perfectly roasted potatoes.
Prep and Season the Chicken and Potatoes
Start by trimming any excess fat from the 1.5 lb bone-in, skin-on chicken thighs—leave about ¼-inch fat cap for flavor. Pat the chicken dry with paper towels, then season both sides generously with 1.5 tsp Diamond Crystal kosher salt and 0.5 tsp freshly ground black pepper. This drying step is crucial for crispy skin.
Halve the 2 lb baby potatoes lengthwise, leaving the skin on for texture. Toss them in a large bowl with 2 tbsp extra-virgin olive oil, 2 tbsp McCormick garlic herb seasoning, and 1 tbsp lemon juice. Spread the potatoes on a baking sheet and let them sit for 15 minutes while you prep the chicken. This gives the seasoning time to penetrate.
Sear the Chicken for Maximum Flavor
Heat a large oven-safe skillet (I use cast iron) over medium-high heat until hot. Add the chicken thighs, skin-side down, and sear for 5-6 minutes until the skin is golden brown and crispy. Press down gently on the chicken with a spatula for the first minute—this prevents curling and ensures even contact with the pan.
Flip the chicken and sear the other side for 3-4 minutes until golden. Remove the chicken from the skillet and set it aside on a plate. The residual heat will keep it warm while you finish the potatoes. Don't skip this searing step—it builds deep flavor and texture that roasting alone can't match.
Roast Everything Together
Transfer the skillet to a 425°F preheated oven. Arrange the seasoned potatoes around the chicken thighs, skin-side up. Scatter the 0.25 cup chopped fresh rosemary, 0.25 cup fresh thyme leaves, and 4 minced garlic cloves over the top. Dot the potatoes and chicken with 2 tbsp melted unsalted butter—this creates a luscious, aromatic crust.
Roast for 30-35 minutes, stirring the potatoes once halfway through, until the chicken reaches 165°F internally and the potatoes are tender when pierced with a fork. The skin should be deeply golden, and the potatoes should have crispy edges with tender centers. If the skin isn't crispy enough, broil for 2-3 minutes at the end, watching closely to avoid burning.
Rest and Serve
Remove the skillet from the oven and let everything rest for 5-10 minutes before serving. This resting period allows the juices to redistribute in the chicken, preventing dryness. The potatoes will stay warm while you plate everything—no need to rush.
Serve the chicken and potatoes directly from the skillet, spooning any pan juices over the top. The combination of crispy skin, tender meat, and perfectly roasted potatoes makes this dish a weeknight staple. Pair it with a simple green salad or crusty bread to soak up all the flavorful juices.
Pro Tips For Making Mccormick Chicken And Potatoes
- Sear the Skin First: Hit that chicken skin with a hot pan before adding potatoes—no oil needed. The fat will render and crisp while the thighs cook; I learned this the hard way when I skipped it and ended up with soggy skin.
- Parboil Potatoes Right: Baby potatoes? Boil them 8 minutes first in salted water, then drain. This guarantees even cooking later and keeps them from turning to mush when they hit the oven. (Yes, even if you’re impatient—trust me.)
- Skip the Overcrowding: Don’t pile potatoes on top of thighs in the pan. Give them space to brown or they’ll steam instead of crisp. I used to rush this and wondered why my dish looked like a sad, wet casserole.
- Toast the Rosemary: Dry the fresh rosemary in the same pan as the chicken for 30 seconds before adding potatoes. The leaves crisp slightly, releasing flavor—it’s a tiny effort for a noticeable upgrade. (Your future self will notice.)
Make-ahead tips for mccormick chicken and potatoes
Prep Ahead Strategy
I always prep the potatoes first—halve them, toss with oil and seasoning, and store in an airtight container for up to 24 hours in the fridge. This step saves 15 minutes on cook day.
The chicken stays fresh too: season it and refrigerate uncovered on a wire rack for 1-2 hours before cooking to dry the skin properly for maximum crispiness. 💡
Oven-Friendly Make-Ahead
For a full make-ahead meal, roast the potatoes 1 day ahead and store at room temperature. Reheat them in a 375°F oven for 10-12 minutes until crispy again.
The chicken can be cooked separately (sear and roast to 160°F), then reheated in the oven with potatoes for 5-7 minutes at 350°F. This keeps everything perfectly textured.
Freezer Prep Tips
Portion the seasoned potatoes into freezer-safe bags and freeze for up to 3 months. When ready to cook, roast straight from frozen at 400°F for 40-45 minutes—no thawing needed.
For the chicken, season and freeze raw in a bag (don't cook ahead). Thaw overnight in the fridge before cooking as directed. ❄️
Double Batch for Leftovers
Make double the recipe and store components separately. The chicken reheats best in a 350°F oven for 10 minutes covered loosely with foil, while potatoes crisp up uncovered.
I keep leftovers for 4 days in the fridge—perfect for quick lunches. The flavors actually deepen overnight, making it taste even better the second time around!
Seasoning Prep Shortcut
Mix up a big batch of the McCormick seasoning blend with olive oil (store in a jar for 2 weeks) to save time. I keep a jar in my fridge labeled "Potato Roast Mix"—just toss with potatoes and chicken.
For extra convenience, pre-measure everything into small containers: 2 tbsp seasoning + 2 tbsp oil per serving. This turns a weeknight dinner into a 10-minute assembly.
Reheating Like a Pro
To revive crispiness, reheat potatoes in a 425°F oven for 10 minutes on a wire rack (not a plate) to allow air circulation. For the chicken, brush with a little olive oil and reheat covered for 5 minutes to keep it moist.
The key is high heat and minimal time—this prevents soggy textures. A quick broil for 2-3 minutes at the end restores that golden crust. 🔥
Nutrition facts
Frequently asked questions
Can I use chicken breasts instead of thighs for this recipe?
Yes, but reduce cooking time by 5 minutes—chicken breasts cook faster. Pat them extra dry and sear on medium heat to prevent overcooking. For extra moisture, brine the breasts for 30 minutes before cooking. The skin won't crisp as dramatically as thighs, but the flavor remains excellent.
What if I don't have McCormick seasoning? Can I substitute?
Mix 1 tbsp dried thyme, 1 tbsp dried rosemary, 1 tsp garlic powder, 1 tsp onion powder, and ½ tsp paprika for a homemade blend. For extra depth, add ¼ tsp black pepper. This works just as well—it's what I use when I'm out of the store-bought version.
How do I get the potatoes extra crispy without burning them?
Start with high heat (450°F) for the first 15 minutes, then reduce to 425°F to finish. Toss potatoes with 1 tbsp cornstarch before seasoning for extra crispiness. Stir them once during cooking to ensure even browning. If they brown too quickly, tent with foil.
Can I make this in a slow cooker instead of the oven?
Not ideal for crispy textures, but you can adapt it! Sear the chicken first, then place everything in the slow cooker on low for 4-5 hours. The chicken will be tender, and the potatoes will soften. For crispiness, broil for 5 minutes at the end. The flavor will be great, but the texture won't match the oven method.
Why did my chicken turn out dry?
Overcooking is the most common cause. Use a meat thermometer—chicken is safe at 165°F. Resting for 5-10 minutes after cooking is critical. For extra juiciness, brining the chicken for 30 minutes before cooking helps. Also, avoid cutting into it immediately—let it rest first.