Side Dishes
Mastering this McCormick chicken and potatoes recipe transforms weeknight dinners into restaurant-quality meals with minimal effort. The secret lies in balancing McCormick’s herb blends—like Garlic Herb or Herb Garden—with perfectly roasted chicken and tender potatoes, all on one pan for easy cleanup.
Growing up in Georgia, I learned how simple seasonings could elevate humble ingredients, and this dish proves that principle every time.
This recipe delivers a foolproof method for crispy, golden-brown chicken thighs paired with fluffy roasted potatoes, all seasoned with McCormick’s signature blends. The key is high-heat roasting (425°F) for 25 minutes, ensuring the chicken stays juicy while the potatoes develop a crispy exterior.
No fancy techniques—just precise timing and the right seasoning to create a dish that feels indulgent yet effortless.
What you’ll end up with is a harmonious plate where the aromatic herbs from McCormick’s seasoning blend infuse every bite, creating a balance of savory, herby, and slightly smoky flavors. The potatoes stay tender-crisp, absorbing the chicken’s juices as they roast, while the chicken remains moist and flavorful.
This is the kind of meal that impresses guests without requiring hours in the kitchen.
Perfect for family dinners or meal prep, this recipe scales easily and pairs well with steamed green beans or a simple salad. The one-pan method ensures minimal cleanup, making it ideal for busy weeknights. Let’s get started—your taste buds will thank you.
Ingredients for mccormick chicken and potatoes
McCormick's signature seasoning blends elevate humble chicken and potatoes into restaurant-worthy harmony with minimal effort.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Thighs 🍗 | 1 ½ lb | Trimmed of excess fat for even cooking |
| Yukon Gold Potatoes 🥔 | 2 lbs | Cut into 2-inch chunks, skin on for texture |
| McCormick Garlic Herb Seasoning 🌿 | 2 tbsp | Or Herb Garden blend for floral notes |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | For crispy potato edges and moisture |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal kosher preferred |
| Black Pepper 🌶️ | 1 tsp | Freshly cracked for optimal flavor |
| Fresh Rosemary 🌿 | ¼ cup | Chopped, stems removed for aromatic depth |
| Fresh Thyme 🌿 | ¼ cup | Leaves only, stems discarded |
| Garlic Cloves 🧄 | 4 cloves | Minced, for concentrated flavor |
| Unsalted Butter 🧈 | 2 tbsp | Full-fat for rich potato finish |
| Fresh Parsley 🌿 | ⅛ cup | Chopped, for vibrant garnish |
| Lemon Juice 🍋 | 1 tbsp | Brightens herbaceous flavors |
The Yukon Gold potatoes are non-negotiable here—their waxy texture holds up beautifully while absorbing the herbaceous flavors. Local farmers markets often carry them in season, but any grocery store's produce section will suffice. For the chicken, thighs over breasts ensure juiciness during the high-heat roast. Trim excess fat but leave a thin layer for flavor. McCormick's Garlic Herb seasoning is the backbone of this dish—its balanced blend of garlic, onion, and savory herbs ensures depth without overpowering. If you prefer a more floral profile, Herb Garden blend works equally well, though you may want to add an extra pinch of salt to compensate for its milder flavor.
No McCormick seasoning? Substitute with 1 tbsp dried rosemary, 1 tbsp dried thyme, 1 tsp garlic powder, and 1 tsp onion powder—just be prepared to adjust saltiness. Fresh herbs can be swapped at a 1:1 ratio with dried, but toast whole spices briefly in a dry pan first to intensify their aroma. For the olive oil, avocado oil works equally well for high-heat roasting, though it lacks the fruity depth of extra-virgin. The butter should be full-fat and unsalted—low-fat versions won't create the same rich finish on the potatoes, and salted butter risks over-salting the dish. If you're prepping ahead, par-cook the potatoes for 10 minutes before assembling the pan to ensure even doneness.
This dish reheats beautifully—425°F for 10-12 minutes restores crispiness to the potatoes while keeping the chicken moist. Store leftovers in an airtight container for up to 4 days in the refrigerator, though the flavor actually improves overnight as the herbs infuse further. For meal prep, portion into individual containers with a sprinkle of fresh parsley to maintain vibrancy. The potatoes can be roasted separately and reheated with a drizzle of olive oil to revive their texture, while the chicken benefits from being reheated with a splash of water or broth to prevent drying.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe because it’s literally one pan, one spatula, and done. No chopping boards, no extra bowls—just slice those Yukon Golds, toss them with the chicken, and let the McCormick seasoning do its thing while you sip your coffee.
- Herb-Packed Punch: That garlic-herb blend isn’t just flavor—it’s magic. The chicken stays juicy, the potatoes get that crispy edge, and the olive oil ties it all together like a warm hug. Honestly, my picky-eater husband asks for seconds before the plate’s even empty.
- Leftovers That Don’t Suck: This dish tastes even better the next day. I make a double batch on Sundays, and by Wednesday, it’s still a solid lunch—just reheat and serve. No sad, dry chicken here; the thighs stay tender, and the potatoes hold up like champs.
- Budget Meal, Big Payoff: Chicken thighs and Yukon Golds are affordable, and a little seasoning goes a long way. Between us, this is my go-to for feeding the family without breaking the bank. Plus, it’s the kind of meal that makes you feel like you put in effort—even though you didn’t.
Step-by-step instructions for McCormick chicken and potatoes recipe
A single pan delivers perfect harmony between tender chicken and crispy potatoes.
Prepare the Chicken and Potatoes
Preheat your oven to 425°F while you prepare the ingredients. Pat the 1.5 lb boneless, skinless chicken thighs dry with paper towels—this ensures maximum crispiness when roasted. Trim any remaining fat to prevent excessive smoking in the oven.
Cut the 2 lbs Yukon Gold Potatoes into 2-inch chunks, leaving the skins on for texture. Toss them in a large bowl with 0.25 cup extra-virgin olive oil, 1.5 tsp salt, 1 tsp black pepper, 0.25 cup chopped fresh rosemary, and 0.25 cup fresh thyme. Mix thoroughly so the potatoes are evenly coated. This step guarantees flavor penetration and crispy edges.
Season and Arrange the Chicken
In a small bowl, combine 2 tbsp McCormick Garlic Herb Seasoning with 1 tbsp lemon juice and 4 minced garlic cloves. Rub this mixture generously over the chicken thighs, pressing it into the meat so it adheres well. Place the seasoned chicken on top of the prepared potatoes in the bowl.
Toss the potatoes one last time to redistribute any herbs that may have settled. Arrange the chicken thighs in a single layer, skin-side up, on a large, heavy-duty baking sheet. The potatoes should surround the chicken, creating a flavorful bed that will baste the meat as it roasts. This arrangement ensures even cooking and maximum flavor transfer.
Roast Until Golden and Tender
Transfer the baking sheet to the preheated oven and roast for 45 minutes. After this initial period, flip the chicken thighs over and sprinkle 2 tbsp unsalted butter evenly over the potatoes. Return the pan to the oven and continue roasting for an additional 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender with golden-brown edges.
Watch for the potatoes to develop a crispy texture—this is your signal that they're ready. The chicken should be golden and juicy, with no pink remaining in the thickest part of the thigh. If the potatoes aren't crispy enough, return them to the oven for another 5 minutes to finish browning.
Garnish and Rest
Remove the baking sheet from the oven and let the dish rest for 5 minutes. This resting period allows the juices to redistribute in the chicken, ensuring every bite is moist and flavorful. While resting, sprinkle 0.125 cup chopped fresh parsley evenly over the potatoes and chicken for a vibrant finish.
Serve immediately, ensuring each portion includes both chicken and potatoes. The potatoes should be crispy on the edges with a tender interior, while the chicken should be juicy and infused with the aromatic herb blend. This one-pan method delivers restaurant-quality results with minimal cleanup.
Pro Tips For Making Mccormick Chicken And Potatoes
- Prep Potatoes Right: Cut Yukon Golds into 1-inch chunks—no smaller, or they’ll turn to mush. Soak them in cold water for 10 minutes first, then drain and pat very dry. This keeps them crispy instead of soggy, especially when roasting later.
- Salt Chicken First: Toss the chicken thighs with 1 teaspoon salt per pound before adding the McCormick seasoning. Let them sit for 10 minutes—this ensures the salt penetrates, not just the surface. (Yes, even if you’re impatient like me.)
- Don’t Overcrowd the Pan: If you’re pan-searing, work in two batches—overcrowding steams the chicken instead of browning it. The goal is golden crust, not sad, pale meat. A hot pan with enough space makes all the difference.
- Finish with Olive Oil: Drizzle 1 tablespoon extra-virgin olive oil over the finished dish right before serving. It brightens the garlic-herb flavors and makes the potatoes actually taste buttery—no extra butter needed. (Trust me, it’s the lazy chef’s upgrade.)
Dietary considerations for mccormick chicken and potatoes
Gluten-Free Adaptation
This dish is naturally gluten-free, assuming you use certified gluten-free McCormick seasoning blends (check labels—they’re typically safe, but cross-contamination can occur). I always double-check my Garlic Herb Seasoning packaging to confirm. The potatoes and chicken are inherently gluten-free, but watch for any added ingredients in your butter or broth.
For extra flavor without risk, I’ll sometimes add 1 tbsp gluten-free chicken bouillon powder to the potatoes during roasting. 🥔
Dairy-Free Options
Skip the butter entirely and use 2 tbsp olive oil or dairy-free margarine when finishing the potatoes. I’ve found Miyoko’s unsalted coconut oil spread works beautifully—it adds a subtle sweetness that complements the herbs.
For the chicken, ensure your McCormick seasoning doesn’t contain milk powder (most blends are dairy-free, but always verify). The dish remains rich and flavorful without dairy. 🌿
Low-Carb Swap
Replace the potatoes with cauliflower mash for a low-carb version. I’ll steam 2 cups cauliflower florets until tender, then blend with 2 tbsp olive oil, 2 tbsp dairy-free butter, and 1 tsp garlic powder.
Roast the cauliflower mash alongside the chicken for 20-25 minutes at 425°F until golden. The texture mimics potatoes while cutting carbs dramatically. 🥬
Allergy-Friendly Adjustments
For nut allergies, ensure no cross-contamination with shared utensils or surfaces. If you’re avoiding garlic, omit the minced garlic cloves and use an extra ½ tsp McCormick Garlic Herb Seasoning for flavor.
For onion allergies, check the seasoning label—some blends contain onion powder. I’ll sometimes add 1 tsp asafoetida powder (hing) as a substitute for its savory depth. Always read labels carefully! 🚫
Vegetarian Adaptation
Swap the chicken for extra-firm tofu or portobello mushrooms. Press tofu to remove moisture, then marinate in 2 tbsp soy sauce, 1 tbsp lemon juice, and 1 tbsp McCormick Herb Garden Seasoning for 30 minutes.
Roast alongside the potatoes for 35-40 minutes at 425°F, flipping halfway. Portobello mushrooms work even better—they absorb flavors like a sponge. 🍄
Meal Prep Adjustments
For meal prep, roast the chicken and potatoes separately to maintain texture. Store components in airtight containers for up to 4 days. Reheat chicken at 350°F for 10 minutes and potatoes at 425°F for 10-12 minutes with a drizzle of olive oil.
To keep flavors vibrant, add fresh herbs like parsley or thyme when reheating. This method ensures crispy potatoes every time. ⏰
Nutrition facts
Frequently asked questions
Can I use chicken breasts instead of thighs?
Chicken breasts work, but thighs are ideal for this recipe. Breasts dry out more easily at 425°F—if using them, brine for 30 minutes in salted water first, and reduce oven time to 20-25 minutes total. For extra moisture, add a splash of broth to the pan during roasting.
What if my potatoes aren't crispy enough?
Return them to the oven for 5-10 extra minutes at 425°F uncovered. For even crispier edges, flip the potatoes halfway through roasting. If they're still soft, toss them with 1 tbsp cornstarch before the final 5 minutes in the oven.
Which McCormick seasoning works best?
Garlic Herb Seasoning is perfect for this dish, but Herb Garden also works well. For a smokier flavor, try Smoked Garlic Herb Seasoning. Avoid blends with too much salt—adjust to taste after seasoning. Pro tip: Mix 1 tbsp seasoning with 1 tsp lemon zest for extra brightness.
How do I keep the chicken juicy?
Don't overcook! Use a meat thermometer to check for 165°F internal temp. Pat thighs dry before seasoning to promote browning, not steaming. For extra moisture, place a small cup of water or broth in the oven with the chicken. The steam helps maintain juiciness while the potatoes crisp up.
Can I make this ahead of time?
Yes! Roast the chicken and potatoes separately, then store in airtight containers for up to 4 days. Reheat chicken at 350°F for 10 minutes and potatoes at 425°F for 10-12 minutes with a drizzle of olive oil. Add fresh parsley when serving to keep flavors vibrant.