This McCormick chicken and potatoes recipe delivers a one-pan masterpiece where tender chicken meets perfectly roasted potatoes in a symphony of herb-infused flavors.
The secret lies in using McCormick’s garlic herb seasoning to create a crust on the chicken while infusing the potatoes with aromatic depth—no complicated techniques, just restaurant-quality results.
Growing up in Georgia, I learned that simple seasonings could transform humble ingredients into unforgettable meals, and this dish proves that principle every time.
The beauty of this recipe is its simplicity: just one pan, minimal prep, and a 30-minute bake time that transforms basic ingredients into a hearty, satisfying meal. You’ll start with chicken thighs—juicy and flavorful when cooked low and slow—while the potatoes develop crispy edges and tender centers.
The McCormick seasoning works its magic by forming a golden, herby crust on the chicken while infusing the potatoes with savory notes that make them impossible to resist.
By the time it emerges from the oven, you’ll have golden-brown chicken with crispy skin and juicy meat, paired with potatoes that are perfectly seasoned and caramelized at the edges.
The aromas alone will have everyone gathering around the table, and the first bite delivers that perfect balance of savory, herby, and slightly smoky flavors. This is the kind of dish that feels like a hug from your grandma—comforting, familiar, and deeply satisfying.
Serve it as a complete meal or pair it with a simple green salad for a balanced dinner. The leftovers reheat beautifully, making it perfect for meal prep or feeding a crowd. Let’s get cooking—this one-pan wonder is about to become a family favorite.
Ingredients for mccormick chicken and potatoes
Just 12 ingredients for a one-pan meal that tastes like grandma’s kitchen.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Thighs 🍗 | 1 ½ lb | Bone-in, skin-on preferred |
| Russet Potatoes 🥔 | 2 lbs | Cut into 2-inch chunks |
| McCormick Garlic Herb Seasoning 🌿 | 2 tbsp | For golden crust |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | For crispy potatoes |
| Unsalted Butter 🧈 | 2 tbsp | Melted for extra richness |
| Fresh Rosemary 🌿 | ¼ cup | Chopped, for extra aroma |
| Garlic Cloves 🧄 | 4 cloves | Minced for flavor depth |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Fresh Thyme 🌿 | ¼ cup | Leaves only, chopped |
| Onion Powder 🧅 | 1 tsp | For savory depth |
| Paprika 🌶️ | ½ tsp | Smoked for extra flavor |
The chicken thighs are the star—bone-in, skin-on ones give you that crispy skin and juicy meat. Trader Joe’s or Costco usually have good deals on these, or grab them from the butcher section if you want the freshest. Look for thighs with good marbling—they stay juicier. The potatoes? Russets are your best bet—they brown up beautifully. I always cut them into even chunks so they cook at the same rate. Organic potatoes from the store keep longer, but regular ones work fine too. The McCormick seasoning is non-negotiable here—it’s what gives that signature herby crust on the chicken.
No McCormick seasoning? Mix 1 tbsp dried parsley, 1 tsp dried thyme, 1 tsp garlic powder, and 1/2 tsp onion powder for a close substitute. Fresh herbs like rosemary and thyme are ideal, but dried works at one-third the amount. Want extra richness? Add a splash of chicken broth to the pan before roasting. The paprika gives a nice smoky note—if you don’t have smoked, regular paprika works too. For the olive oil, any good-quality extra-virgin will do, but skip the cheap stuff. Butter adds that extra layer of flavor, but olive oil alone works in a pinch—just don’t skip it.
This dish reheats beautifully—honestly tastes better the next day once everything melds. Store leftovers in an airtight container for up to 4 days. I like to portion mine into individual containers for easy lunches. The seasoning mix keeps for 6 months in a cool, dark place, so buy extra if you love this recipe. Freeze any extra chicken and potatoes for up to 3 months—just thaw in the fridge before reheating.
Why You’ll Love This Recipe
- One-Pan Magic: I swear by this recipe when I’m too tired to wash dishes. Toss the chicken thighs and potatoes on a sheet pan, sprinkle that McCormick seasoning, and let the oven do the work—no pots, no pans, just golden perfection waiting for you.
- Garlic Butter Bliss: That first bite? The crispy skin on the thighs, the buttery potatoes, and the garlic-herb seasoning melting into everything—it’s like someone sprinkled fairy dust on comfort food. Honestly, I’ll take this over fancy meals any day.
- Weeknight Workhorse: Between us, this feeds my family of four plus two unexpected guests without breaking a sweat. Double the recipe, bake it on Sunday, and you’ve got lunch or dinner covered all week—no sad leftovers, just happy seconds.
- Budget-Friendly Feast: Chicken thighs and russets are cheap, but they taste like a restaurant dish. I stretch this into four meals for my family, and the seasoning makes it feel special without costing a fortune. My wallet and my taste buds thank me.
Step-by-step instructions for herb-roasted chicken and potatoes
This one-pan wonder delivers crispy skin and tender potatoes with minimal effort.
Prep and Season the Chicken
Pat the 1.5 lb chicken thighs completely dry with paper towels—this is non-negotiable for crispy skin. Lay them skin-side up on a cutting board and season both sides generously with 1 tsp salt, 0.5 tsp black pepper, 1 tsp onion powder, and 0.5 tsp paprika. I like to press the spices into the meat so they stick.
Next, rub each thigh with half of the 2 tbsp McCormick garlic herb seasoning and half of the 0.25 cup chopped fresh rosemary. The herb seasoning gives that signature golden crust, while the rosemary adds an aromatic depth. Let the chicken sit at room temperature for 15 minutes while you prep the potatoes—this ensures even cooking.
Cut and Toss the Potatoes
Cut the 2 lbs russet potatoes into 2-inch chunks—no need for perfection here, just even-sized pieces so they cook uniformly. Toss them in a large bowl with the remaining 1 tbsp McCormick garlic herb seasoning, the rest of the 0.25 cup chopped fresh thyme, and 0.25 cup extra-virgin olive oil. Rub the oil and herbs all over the potatoes until they’re evenly coated.
Here’s the thing—don’t skip the oil. It’s what creates those crispy edges while keeping the insides tender. Spread the seasoned potatoes on a baking sheet and let them sit for 10 minutes while the oven preheats. This gives the seasoning time to penetrate the potato surfaces.
Arrange Everything on the Pan
Preheat your oven to 425°F. Place the seasoned chicken thighs skin-side up in the center of a large oven-safe skillet or baking dish. Arrange the potato chunks around the chicken, leaving about 1 inch between pieces so they crisp up nicely. The potatoes should form a loose ring around the chicken.
Drizzle the 2 tbsp melted unsalted butter over the chicken and potatoes, then sprinkle with the 4 minced garlic cloves. The butter adds richness while the garlic infuses the whole dish with flavor. If you’re using a skillet with high sides, this makes cleanup a breeze—just one pan to deal with.
Roast Until Golden and Tender
Slide the pan into the preheated oven and roast for 45 minutes. After 30 minutes, flip the chicken thighs over so they cook evenly on both sides. You’ll know they’re ready when the skin is deep golden brown and crispy, and the internal temperature reaches 165°F when checked with a meat thermometer.
The potatoes should be fork-tender with crispy edges—if they’re not quite there after 45 minutes, give them another 10-15 minutes. Real talk: your oven might run hot, so start checking at the 40-minute mark. The potatoes are done when they’re soft in the center but still hold their shape.
Rest and Serve with Pan Sauce
Let the chicken and potatoes rest for 5 minutes before serving. This gives the juices time to redistribute, keeping everything moist. While they rest, you can use the same pan to make a quick sauce if you like—just add 2 tablespoons of chicken broth or water to the pan, scrape up all the browned bits, and simmer for 2 minutes until slightly thickened.
Serve the chicken and potatoes directly from the pan, spooning that flavorful pan sauce over the top. The combination of crispy skin, tender chicken, and perfectly seasoned potatoes makes this dish a crowd-pleaser every time. Pair it with a simple green salad or crusty bread to soak up all the juices.
Pro Tips For Making Mccormick Chicken And Potatoes
- CUT POTATOES EVENLY: Grab a mandoline or sharp knife—uneven slices mean some potatoes turn to mush while others stay raw. I learned this the hard way when my first batch looked like a potato salad disaster. Aim for ½-inch thick slices so they cook through without falling apart.
- SEAR THIGHS FIRST: Don’t skip browning the chicken—it locks in flavor. Heat your pan until it’s smoking hot, then sear thighs skin-side down for 5-6 minutes until deep golden. After burning two batches, I finally realized the seasoning only shines if the base is crispy.
- MIX THE SEASONING DRY: Toss the chicken and potatoes with the McCormick seasoning before adding oil or butter. The spices stick better, and you won’t end up with clumpy, uneven flavor. I was skeptical until I tried it—now it’s non-negotiable.
- BASTE WITH BUTTER: Once the potatoes soften, tilt the pan and spoon that melted butter over everything. The extra fat crisps the edges and makes the garlic herb seasoning sing. Sounds fussy, but it takes 30 seconds and changes the outcome.
Best sauces and condiments for this dish
Pan Sauce Magic
After roasting, don’t toss those flavorful browned bits! Deglaze the pan with 2 tablespoons chicken broth or water, scraping up all the crispy bits for a quick pan sauce. Simmer for just 2 minutes until slightly thickened—this sauce adds a rich, herby depth to every bite.
I always keep a small bottle of chicken broth handy for this step, like the Pacific Foods brand, which has just the right balance of saltiness. 💫
Herbed Butter Drizzle
For extra richness, melt 1 tablespoon unsalted butter with 1 teaspoon minced garlic and ½ teaspoon chopped fresh thyme, then drizzle over the finished dish. The butter melts into the crispy potatoes and tender chicken, adding a luxurious finish.
I like to use Plugrá European-style butter for its higher fat content—it’s worth the splurge for special occasions. This step takes just 2 minutes and elevates the dish to restaurant-quality.
Garlic Aioli Dip
Serve with a side of creamy garlic aioli for dipping or drizzling. Mix ½ cup mayonnaise, 1 teaspoon lemon juice, 1 minced garlic clove, and ½ teaspoon McCormick garlic herb seasoning. This bright, herby dip cuts through the richness of the chicken and potatoes beautifully.
For extra flavor, add a pinch of smoked paprika or a dash of hot sauce. Store-bought aioli works too—just add the seasoning to Kewpie or Hellmann’s for convenience. 🌶️
Creamy Mashed Potato Topping
If you prefer mashed potatoes, mash 1 cup cooked russet potatoes with 2 tablespoons butter, 2 tablespoons sour cream, and 1 teaspoon McCormick garlic herb seasoning. Spread this creamy topping over the roasted chicken and potatoes before serving for a decadent twist.
The sour cream adds tanginess that balances the herby flavors perfectly. For extra indulgence, sprinkle with crispy fried onions or chopped chives.
Spicy Honey Glaze
For a sweet-and-spicy kick, brush the chicken with a glaze made from 2 tablespoons honey, 1 teaspoon apple cider vinegar, and ½ teaspoon cayenne pepper. Roast the chicken with this glaze in the last 10 minutes of cooking for a sticky, caramelized finish.
The heat from the cayenne pairs surprisingly well with the herby potatoes. I recommend Madhava honey for its deep floral notes—it’s a game-changer for glazes. 🔥
Fresh Herb Garnish
Finish the dish with a sprinkle of chopped fresh parsley or thyme leaves for a pop of color and freshness. The bright green herbs contrast beautifully with the golden-brown chicken and potatoes. I also like to add a few crispy fried shallots for extra crunch and depth.
Garnishing isn’t just for looks—it adds a final layer of flavor that ties everything together. Use organic herbs from the store or your garden for the best taste.
Nutrition facts
Frequently asked questions
Can I use chicken breasts instead of thighs?
Chicken thighs work best here because they stay juicy and develop crispy skin. Chicken breasts can dry out during roasting. If you must use breasts, brine them for 30 minutes first and reduce oven temperature to 375°F to prevent drying.
What if I don’t have McCormick seasoning?
No problem! Mix 1 tbsp dried parsley, 1 tsp dried thyme, 1 tsp garlic powder, and ½ tsp onion powder for a similar flavor. For extra depth, add ¼ tsp smoked paprika. The dish will still taste delicious—just slightly different.
How do I make this dish in an air fryer?
Preheat your air fryer to 400°F. Arrange chicken thighs and potatoes in a single layer (don’t overcrowd). Spray lightly with olive oil and season as directed. Cook for 20 minutes, flip chicken, then air fry 10-15 more minutes until golden and crispy. Check internal temp—it should reach 165°F.
Why are my potatoes still hard in the center?
Potatoes need time to soften fully. If they’re still hard after 45 minutes, cover the pan with foil and roast 10-15 more minutes. For even cooking, cut potatoes into uniform 2-inch chunks and don’t overcrowd the pan.
Can I make this dish ahead of time?
Cook the chicken and potatoes as directed, then let them cool completely. Store in an airtight container for up to 4 days in the fridge. Reheat in a 350°F oven for 15-20 minutes until warmed through. The flavors actually improve overnight!
