Side Dishes
This McCormick-inspired chicken and potatoes recipe delivers a one-pan herb-roasted masterpiece that transforms simple ingredients into a restaurant-worthy meal. I developed it after years of perfecting Southern-style comfort food, where tender chicken and crispy potatoes share the same skillet—just like my grandmother used to make.
The secret lies in layering McCormick's classic seasoning blend with fresh herbs for depth that keeps every bite flavorful.
The beauty of this dish is its simplicity: 30 minutes of prep, 45 minutes in the oven, and a single pan to clean.
You start with chicken thighs seasoned with McCormick's garlic herb blend, then nestle them into a bed of baby potatoes tossed in olive oil and the same aromatic seasoning. As they roast together, the chicken becomes juicy and golden while the potatoes develop a crispy exterior with a fluffy interior.
This method ensures maximum flavor with minimal effort—perfect for weeknight dinners or Sunday gatherings.
What you'll end up with is a dish that smells like home the moment it comes out of the oven—tender, juicy chicken with crispy skin and perfectly seasoned potatoes that are crispy on the outside and tender inside.
The flavors are rich and balanced, thanks to the McCormick blend's signature garlic, onion, and paprika notes, elevated by fresh rosemary and thyme. This is the kind of meal that disappears quickly and leaves everyone asking for seconds. Ready to create this comforting classic?
The best part? This recipe scales effortlessly. Double the ingredients for a crowd, or halve it for a cozy meal for two. Pair it with a simple green salad or steamed vegetables for a complete, well-rounded dinner.
The one-pan technique makes it foolproof, ensuring you'll always achieve professional results without the fuss. Let's get cooking!
Ingredients for mccormick chicken and potatoes
McCormick's signature blend meets fresh herbs and classic Southern technique for this one-pan masterpiece.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Thighs 🍗 | 1 ½ lb | Trimmed of excess fat for even cooking |
| Baby Potatoes 🥔 | 2 lbs | Halved or quartered, unpeeled for texture |
| McCormick Garlic Herb Seasoning Blend 🌿 | 2 tbsp | Original blend for authentic flavor profile |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | Lightly fruity for subtle flavor infusion |
| Fresh Rosemary 🌿 | ¼ cup | Chopped, stems removed for potency |
| Fresh Thyme 🌿 | ¼ cup | Leaves only, finely chopped for even distribution |
| Garlic Cloves 🧄 | 4 cloves | Minced for aromatic depth |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | For balanced seasoning |
| Freshly Ground Black Pepper 🌶️ | 1 tsp | Cracked peppercorns for maximum freshness |
| Unsalted Butter 🧈 | 2 tbsp | Melted for basting chicken |
| Red Bell Pepper 🌶️ | 1 whole | Diced, for added sweetness and color |
| Yellow Onion 🧅 | 1 whole | Diced, for foundational flavor |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for final garnish |
The McCormick Garlic Herb Seasoning Blend is the backbone of this dish—its signature garlic, onion, and paprika notes create that unmistakable homey flavor. For optimal results, purchase the original blend (not the garlic herb with thyme) from your local grocery store's spice aisle or McCormick's website for bulk options. Fresh herbs elevate the blend, so prioritize rosemary and thyme from the produce section, choosing sprigs with vibrant green leaves and no wilting. The chicken thighs should be bone-in and skin-on for maximum juiciness, though boneless skinless works in a pinch. Baby potatoes add texture contrast—look for firm, unblemished potatoes at stores like Whole Foods or Trader Joe's, where they're often pre-washed for convenience.
No McCormick blend? Substitute 1 tbsp each of dried garlic powder, onion powder, paprika, and 1 tsp dried thyme—though you'll lose the nuanced balance of the original. Fresh herbs unavailable? Dried oregano at one-third the amount works, but the flavor won't be as bright. The red bell pepper and onion can be swapped for green bell pepper or shallots if preferred, though yellow onion provides the most foundational sweetness. For a richer finish, substitute ghee for the butter—it has a higher smoke point and adds nutty depth. The potatoes can be swapped for fingerling potatoes or Yukon Golds, but baby potatoes ensure even cooking and maximum crispiness without peeling.
This dish reheats beautifully—simply cover with foil and warm in a 350°F oven for 10-15 minutes until heated through. For meal prep, store components separately in airtight containers for up to 4 days in the refrigerator, then assemble and roast as directed. The seasoning blend keeps its potency for up to 12 months in a cool, dark place, while fresh herbs should be used within 5-7 days. To maximize crispiness, par-cook the potatoes for 10 minutes before adding the chicken, ensuring they develop that coveted texture without burning. Leftovers make excellent sandwiches or salads the next day.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe for lazy nights—just toss everything on a sheet pan, pop it in the oven, and walk away. The potatoes steam while the chicken roasts, and honestly? That’s my kind of cooking.
- Herb Bomb Flavor: The McCormick blend and fresh rosemary make this taste like a fancy bistro dish without the fuss. The garlic-herb crust on the chicken? Absolute perfection—crispy outside, juicy inside, and that rosemary aroma? Unreal.
- Weeknight Workhorse: This feeds four easily but scales up for a crowd—double the potatoes, add another chicken thigh, and boom. It’s my go-to for meal prep too; reheats like a dream and still tastes fresh the next day.
- Budget-Friendly Feast: Chicken thighs and baby potatoes are affordable staples, and a little olive oil and seasoning stretch it far. I’ll be real: this recipe keeps me from ordering takeout when I’m broke but still want to eat well.
Step-by-step instructions for McCormick chicken and potatoes
This one-pan method delivers perfectly roasted chicken thighs with crispy potatoes every time.
Prep and Season the Chicken and Potatoes
Preheat your oven to 400°F with a rack positioned in the center. Trim any excess fat from the 1.5 lb boneless, skinless chicken thighs to ensure even cooking. Pat them dry with paper towels—this step is crucial for achieving crispy skin later.
Halve or quarter the 2 lbs baby potatoes, leaving the skins on for texture. In a large bowl, combine the potatoes, 2 tbsp McCormick garlic herb seasoning blend, 1.5 tsp diamond crystal kosher salt, and 1 tsp freshly ground black pepper. Toss thoroughly until every potato is evenly coated. The seasoning blend contains garlic, onion, and parsley powder, so you won't need to add extra fresh herbs at this stage.
Create the Herb Oil and Layer the Pan
In a small bowl, whisk together the 0.25 cup extra-virgin olive oil, 0.25 cup chopped fresh rosemary, 0.25 cup chopped fresh thyme, and the 4 minced garlic cloves. This herb oil will infuse the chicken and potatoes with deep aromatic flavor. Transfer the seasoned potatoes to a large, oven-safe skillet or roasting pan.
Arrange the chicken thighs on top of the potatoes, skin-side up. Pour the herb oil mixture evenly over the chicken and potatoes. The oil should lightly coat everything without pooling. Dice the 1 whole red bell pepper and 1 whole yellow onion, then scatter them over the top. These vegetables will caramelize beautifully during roasting, adding sweetness and color to the dish.
Roast Until Golden and Tender
Place the skillet in the preheated oven and roast for 35-40 minutes, until the chicken skin is deep golden brown and the potatoes are tender when pierced with a fork. I like to check the chicken at the 30-minute mark—if the skin isn't crispy enough, return it to the oven for another 5-10 minutes. Your oven may run hot, so use visual cues rather than strict timing.
About 10 minutes before the chicken is done, melt the 2 tbsp unsalted butter in a small saucepan over low heat. Once melted, remove from heat and drizzle it over the roasting pan. The butter will baste the chicken, adding richness and helping to create a glossy finish. Return the pan to the oven for the final 10 minutes of cooking.
Rest and Garnish for Serving
Once the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender, remove the pan from the oven. Let the dish rest for 5-10 minutes before serving. This resting period allows the juices to redistribute in the chicken, ensuring each bite is moist and flavorful. The potatoes will continue to absorb flavors during this time, becoming even more delicious.
Garnish with the 0.25 cup chopped fresh parsley just before serving. The parsley adds a bright, fresh contrast to the rich, roasted flavors. Serve the chicken and potatoes directly from the pan, using a spatula to lift everything onto plates. The crispy skin on the chicken and the tender, caramelized potatoes make this a complete, satisfying meal.
Pro Tips For Making Mccormick Chicken And Potatoes
- Parboil the Potatoes: Toss those baby potatoes in boiling water for 5 minutes first—yes, even if the recipe doesn’t say so. I learned this the hard way after serving mushy potatoes that fell apart when roasted. The quick boil firms them up, so they crisp instead of steam when you add the seasoning.
- Pat Them Dry: After parboiling, spread the potatoes on a towel and let them air-dry for 10 minutes. Wet potatoes steam instead of brown, and you’ll end up with sad, limp spuds. Trust me, the extra time makes a real difference—especially when using that McCormick blend, which relies on crisp edges.
- Don’t Overcrowd the Pan: If you’re roasting, spread the chicken and potatoes in a single layer—no stacking. I used to cram everything in and wondered why the chicken stayed rubbery. A hot, uncrowded pan gives you that golden crust on both the potatoes and chicken without drying them out.
- Toast the Rosemary: Crush the fresh rosemary sprigs and let them sizzle in the olive oil for 30 seconds before adding the chicken. Sounds weird, but it works—it releases the oils and deepens the flavor. Skip this, and you’ll taste it but not feel it in every bite. (Your future self will notice.)
Common mistakes when making perfect results
Over-Salting the Potatoes
The McCormick blend already packs a flavor punch, so resist the urge to add extra salt to the potatoes. I’ve seen home cooks double the salt, thinking they’re enhancing flavor, but this can make the potatoes taste bitter.
Stick to the 1.5 tsp kosher salt called for—the blend’s garlic and onion powders already provide enough umami depth. If you’re unsure, taste a raw potato after tossing—it should be seasoned but not salty. 🧂
Skipping the Resting Time
This is a rookie mistake that turns juicy chicken into dry, stringy meat. The 5-10 minute rest after roasting lets the chicken’s juices redistribute, ensuring every bite is moist. I’ve rushed this step too many times, especially when guests are waiting, only to regret it.
If you’re serving immediately, rest the dish on a warm plate or tray in the oven with the light on to keep it warm while you plate.
Using the Wrong Potatoes
Baby potatoes are non-negotiable for this recipe—their small size ensures even cooking and maximum crispiness. I once used large russets, thinking they’d work, but they ended up undercooked inside and burned outside.
If you only have large potatoes, slice them into ½-inch rounds and par-cook them for 5 minutes before adding the chicken. Yukon Golds or fingerlings can work, but baby potatoes give the best texture contrast. 🥔
Overcrowding the Pan
A crowded pan steams instead of roasts, leading to soggy potatoes and pale chicken. Use a skillet that’s at least 12 inches wide for this recipe—my Lodge cast iron handles it perfectly.
If your pan is too small, roast the potatoes in one batch for 15 minutes, then add the chicken. This two-stage approach ensures everything gets that beautiful golden crust. Overcrowding is the fastest way to ruin crispy skin and tender potatoes.
Ignoring the Butter Baste
That final 2 tbsp butter baste isn’t just for show—it adds richness and helps create a glossy finish. I’ve skipped it when I’m in a hurry, and the chicken always feels less luxurious.
Melt the butter in a separate pan so it doesn’t burn in the oven, then drizzle it over the chicken in the last 10 minutes of cooking. The butter will pool and baste the chicken as it roasts, giving it a restaurant-quality sheen. 🧈
Not Checking Doneness Early
Every oven runs differently, so don’t rely solely on the 35-40 minute timeframe. I check the chicken at the 30-minute mark—if the skin isn’t golden brown, it needs more time. Undercooked chicken is the most common mistake here, and overcooked chicken is dry.
Use a meat thermometer to confirm 165°F internal temperature. If you don’t have one, look for juices that run clear when you pierce the thickest part of the thigh. The potatoes should be tender but still hold their shape when pierced with a fork.
Nutrition facts
Frequently asked questions
Can I use chicken breasts instead of thighs?
Chicken thighs are ideal for this recipe because they stay juicy and develop crispy skin. If you must use breasts, opt for bone-in, skin-on pieces to prevent dryness. Pound them to an even thickness and reduce oven time to 25-30 minutes total. The breasts will cook faster than thighs, so check them early with a meat thermometer at 165°F.
How can I make this dish ahead of time?
Prep the potatoes and season them completely, then store them in an airtight container in the fridge for up to 24 hours. When ready to cook, add the chicken and roast as directed. For a full make-ahead meal, assemble everything (including the herb oil) in the pan, cover, and refrigerate overnight. Roast straight from the fridge at 400°F for 50-55 minutes, adding 5-10 minutes to account for the cold start.
What's the best way to reheat leftovers?
Reheat leftovers in a 350°F oven covered with foil for 15-20 minutes until warmed through. For the microwave, cover with a damp paper towel and heat in 30-second intervals on medium power, stirring between each interval. Avoid reheating chicken breasts—they tend to dry out. The potatoes will soften further but remain flavorful. Store leftovers for up to 4 days in the fridge.
Can I substitute the McCormick blend?
Yes! Mix 1 tbsp each of garlic powder, onion powder, and paprika with 1 tsp dried thyme for a close approximation. For extra depth, add ½ tsp smoked paprika. The blend should total 2 tbsp to match the original recipe. Fresh herbs (rosemary, thyme, parsley) are still essential—they elevate the dish's brightness.
Why did my potatoes turn out mushy?
Mushy potatoes usually result from overcooking or insufficient oil. Ensure your pan is large enough (at least 12 inches) and use 0.25 cup olive oil to coat the potatoes thoroughly. Baby potatoes should be halved/quartered—never whole. If using larger potatoes, par-cook them for 5 minutes before adding chicken. Check doneness at 30 minutes—potatoes should be tender but still hold their shape.