Side Dishes
Transforming weeknight dinners into restaurant-quality meals starts with McCormick Chicken And Potatoes Recipe, where tender chicken and crispy potatoes share one pan with aromatic herbs and savory spices. This one-pan method eliminates cleanup while delivering a dish that's both comforting and impressive—perfect for busy families or dinner guests.
The secret lies in the precise balance of McCormick's seasoning blend, which infuses every bite with a harmonious blend of garlic, onion, and parsley notes.
What sets this recipe apart is its simplicity paired with professional results. You'll need just five key ingredients—chicken thighs, baby potatoes, olive oil, and the seasoning blend—plus a few pantry staples for depth.
The technique requires minimal prep: toss everything with oil and seasoning, then roast until golden and crisp. This method works equally well for weeknight suppers or holiday gatherings, making it the ultimate crowd-pleaser.
The final dish delivers perfectly seasoned chicken with juicy, tender meat and potatoes that develop a crispy exterior while staying fluffy inside. The aromatic herbs and spices from the McCormick blend create a flavor profile that's both familiar and elevated, transforming simple ingredients into something extraordinary.
Each bite offers a perfect balance of savory, herby notes that make this dish worth repeating.
For added versatility, serve this one-pan creation with a simple green salad or crusty bread to soak up the flavorful juices. The recipe scales effortlessly for larger gatherings, ensuring you'll always have a reliable, delicious option ready when needed.
Let's create this harmonious dish that brings comfort and flavor to your table.
Ingredients for mccormick chicken and potatoes
Five simple ingredients transform into restaurant-quality one-pan magic with McCormick's signature herb blend.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Thighs 🍗 | 1 ½ lb | Trimmed of excess fat for crispy skin |
| Baby Potatoes 🥔 | 1 ½ lb | Halved if large, unpeeled for texture |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | Lightly fruity, for roasting |
| McCormick Gourmet Garlic Herb Seasoning Blend 🧄 | 2 tbsp | Pre-measured for perfect balance |
| Fresh Rosemary 🌿 | ½ tsp | Finely chopped, fresh is best |
| Fresh Thyme Leaves 🌿 | ½ tsp | Stems removed, fresh preferred |
| Garlic Cloves 🧄 | 4 cloves | Minced for aromatic depth |
| Kosher Salt 🧂 | ½ tsp | Diamond Crystal preferred |
| Freshly Ground Black Pepper 🌶️ | ¼ tsp | Freshly cracked for brightness |
| Unsalted Butter 🧈 | 2 tbsp | Cold, cut into small cubes |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish and freshness |
The McCormick Gourmet Garlic Herb Seasoning Blend is the star here—it's pre-balanced with garlic, onion, and parsley, so you don't need to fuss with individual herbs. Grab the small jar from the spice aisle at Walmart or Target; it's cheaper than buying individual spices and lasts forever. For the potatoes, baby potatoes (those tiny, perfect ones) are ideal—they cook faster and stay tender. If you can't find them, use Yukon Golds cut into 1-inch chunks. The chicken thighs? Bone-in, skin-on if you can find them—the skin gets crispy and delicious. Trim any excess fat, but leave the skin on for that golden crunch.
No McCormick blend? Mix 1 tbsp each of dried parsley, garlic powder, onion powder, and 1 tsp dried thyme—it's not identical, but close. Fresh rosemary and thyme are non-negotiable for that aromatic punch, but if you're in a bind, dried works at half the amount (just toast it in a dry pan for 30 seconds to wake up the flavor). The butter cubes? Don't skip this—they melt into the pan and create an insane sauce at the bottom. No butter? Olive oil works, but you'll miss that richness. For the olive oil, store-bought is fine, but if you've got a good California extra-virgin, use that instead.
This dish reheats like a dream—better the next day, actually. Store leftovers in an airtight container for up to 4 days in the fridge, or freeze for 3 months. The potatoes get drier when reheated, so spritz them with water and microwave for 30 seconds to revive. For serving, garnish with fresh parsley right before eating—it adds that pop of color and freshness. If you're feeding a crowd, double the recipe—it scales perfectly. The secret to crispy potatoes? Don't overcrowd the pan—work in batches if needed.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this for nights when I’d rather not wash three bowls—just toss the chicken, potatoes, and rosemary on a sheet pan, drizzle with olive oil, and let the McCormick seasoning do the work. The potatoes caramelize right alongside the golden, juicy thighs, and cleanup is literally one spatula.
- Herb-Packed Crunch: That McCormick blend isn’t just salt and pepper—it’s a burst of garlic, parsley, and thyme that clings to the chicken like a hug. Add a sprig of rosemary for that fresh, piney kick, and suddenly you’ve got restaurant-quality flavor without the fuss. Honestly, my picky husband asks for seconds before I even finish serving.
- Lunchbox Hero: Between us, this is my go-to for meal prep because it reheats like a dream. Pack the leftovers in containers, and the potatoes stay fluffy while the chicken stays tender—no sad, dry bites here. (Yes, even on a Tuesday night when I’ve already forgotten to pack lunch.)
- Budget-Friendly Feast: Chicken thighs and baby potatoes are affordable, and this recipe stretches them far. I routinely feed four people for under $12, and there’s always enough for leftovers that taste just as good the next day. Plus, the McCormick seasoning lasts forever, so it’s basically free flavor every time.
Step-by-step instructions for one-pan herb-roasted chicken and potatoes
This one-pan wonder delivers crispy chicken and golden potatoes with minimal effort—just follow these precise steps.
Prep the Chicken and Potatoes for Perfect Roasting
Preheat your oven to 425°F while you prepare the ingredients. Pat the 1.5 lb boneless, skinless chicken thighs completely dry with paper towels—this is non-negotiable for crispy skin. Trim any remaining fat, leaving just a thin layer to protect the meat during roasting.
Cut the 1.5 lb baby potatoes in half if they're larger than 1.5 inches in diameter. Leave the skins on for texture and nutrition. In a large bowl, combine the potatoes, 0.25 cup extra-virgin olive oil, 2 tbsp McCormick Gourmet Garlic Herb Seasoning Blend, 0.5 tsp fresh rosemary, 0.5 tsp fresh thyme leaves, 0.5 tsp kosher salt, and 0.25 tsp freshly ground black pepper. Toss vigorously with your hands until every potato is evenly coated and glistening.
Sear the Chicken for Maximum Flavor
Heat a large oven-safe skillet over medium-high heat until very hot. Add the chicken thighs and sear for 3-4 minutes per side until golden brown and cooked through to 160°F internally. You'll know they're ready when the edges are deeply browned and the chicken releases easily from the pan.
Here's the thing—don't overcrowd the pan. If you need to work in batches, that's fine, but keep the chicken in a single layer for even browning. Once seared, transfer the chicken to the prepared potato mixture in the bowl, turning the potatoes gently to coat with any rendered chicken juices.
Roast to Golden Perfection
Transfer the skillet to the preheated oven and roast for 25-30 minutes, stirring the potatoes once halfway through. You're aiming for potatoes that are tender when pierced with a fork and have developed a crispy, caramelized exterior. The chicken should finish cooking during this time—it'll reach 175°F internally due to carryover heat.
Watch closely after 20 minutes. Your oven might run hot, so start checking at the 25-minute mark. The potatoes should be fork-tender with crispy edges, and the chicken should have a deep golden-brown crust. If the potatoes aren't quite there, return them to the oven for another 5 minutes.
Finish with Butter and Fresh Herbs
Remove the skillet from the oven and let it rest for 2 minutes. Add the 2 tbsp cold unsalted butter cut into small cubes, toss everything together, and let it melt slightly from the residual heat. The butter will create a luscious sauce that coats every bite.
Transfer the chicken and potatoes to a serving platter, sprinkle with 0.25 cup chopped fresh parsley, and serve immediately. The contrast of crispy chicken skin, tender potatoes, and herby butter sauce makes this dish truly exceptional. Each bite delivers that perfect harmony of textures and flavors we promised.
Pro Tips For Making Mccormick Chicken And Potatoes
- Parboil the Potatoes: Toss the baby potatoes in cold water first, then boil them for 5 minutes before roasting—this guarantees they’ll cook evenly without turning to mush. I learned this the hard way when my first batch of potatoes stayed raw inside while the edges burned.
- Pat Dry the Chicken: Use paper towels to dry the chicken thighs thoroughly—no wet spots—before seasoning. The McCormick blend needs something to cling to, and wet skin means uneven browning. (Yes, even if you’re impatient like me.)
- Don’t Overcrowd the Pan: Cook the chicken in a single layer at first, even if it means two batches. Crowding steams the meat instead of searing it, and you’ll end up with sad, gray chicken instead of golden, crispy edges. Trust me, the extra 5 minutes saves you from regret.
- Toast the Rosemary First: Heat the fresh rosemary in the oil for 30 seconds before adding the chicken—it releases the oils and deepens the flavor. Sounds weird, but it works: the aroma changes from fresh to cooked, and the seasoning sticks better. (Your future self will notice.)
Pro cooking tips for this recipe
Dry Chicken First
Pat those chicken thighs completely dry with paper towels before searing—this is the #1 secret to crispy skin. I can't stress this enough: wet skin = steamed chicken. Use two layers of paper towels and press firmly.
For extra crispiness, I sometimes chill the dried chicken for 15 minutes in the fridge before cooking. This tightens the skin even more. 💪
Butter Timing Matters
Add that cold butter right at the end—when the pan comes out of the oven. The residual heat melts it perfectly, creating a silky sauce that coats everything.
Skip the microwave or stovetop melting: you'll lose the golden crust. I like to use European-style unsalted butter like Plugrá for its higher fat content and richer flavor. 🧈
Potato Prep Tricks
For extra crispy potatoes, parboil them for 3 minutes in salted water before roasting. Drain well and let them steam-dry in the colander for 2 minutes. This jumpstarts the crispiness.
If using larger potatoes, cut them into 1-inch chunks—smaller pieces cook faster and develop better texture. I always test one potato first with a fork to check doneness. 🥔
Oven Temperature Control
Your oven's hot spots matter more than you think. Place the skillet on the middle rack but rotate the pan halfway through roasting to ensure even browning. If your oven runs hot, reduce temp to 400°F for the final 5 minutes to prevent burning.
I keep a laser thermometer nearby to monitor exact temps—it's worth the investment for consistent results. 🌡️
Resting is Non-Negotiable
Let the chicken rest for at least 5 minutes before serving—this allows juices to redistribute. I often rest it on a wire rack over a baking sheet to prevent soggy skin.
The potatoes will stay hot during this time, so don't worry about them cooling. This resting period makes the difference between dry and juicy chicken every time. ⏰
Batch Cooking Hack
For large gatherings, cook chicken and potatoes in two batches using the same skillet. After the first batch roasts, add 1 tbsp olive oil to the hot pan, then repeat with fresh chicken and potatoes.
The residual heat maintains perfect cooking temps. I've served this to 12 people using just two batches—no extra pans needed! 🍽️
Nutrition facts
Frequently asked questions
Can I use chicken breasts instead of thighs?
While you can substitute chicken breasts, thighs are ideal for this recipe because they stay juicier and more flavorful during roasting. If using breasts, cut them into 1-inch thick pieces, pat them completely dry, and reduce the roasting time by 5-7 minutes since they cook faster. For best results, brining the breasts for 30 minutes in saltwater before cooking will help keep them moist.
What if I don't have McCormick seasoning blend?
No problem! Create your own blend by mixing 1 tbsp dried parsley, 1 tbsp garlic powder, 1 tbsp onion powder, and 1 tsp dried thyme. Toast the dried herbs in a dry pan for 30 seconds to wake up their flavors before using. While not identical, it'll still deliver that herby, savory profile.
How do I make this dish ahead of time?
This recipe actually tastes better the next day! Cook and cool the dish completely, then store in an airtight container for up to 4 days in the fridge. Reheat in a 350°F oven for 15-20 minutes, covered with foil, then uncover for the last 5 minutes to crisp up the potatoes. For reheating leftovers, sprinkle with 1 tbsp water and cover to trap steam.
Why did my potatoes turn out mushy?
Mushy potatoes usually happen from overcrowding the pan or overcooking. For perfect texture, use 1-inch potato halves and roast at 425°F for 25-30 minutes max. If using larger potatoes, cut them into 1-inch chunks and parboil for 3 minutes first to jumpstart crispiness. Always check doneness with a fork at the 25-minute mark.
Can I make this in an Instant Pot?
This recipe isn't ideal for an Instant Pot because it relies on the crispy texture from roasting. However, you can adapt it by cooking the chicken separately (using the Instant Pot's sauté function) and the potatoes in a separate batch. For potatoes, use the "Steam" function for 5 minutes then finish with 2 minutes high pressure. The textures won't be identical, but it's a good option for busy weeknights.