Side Dishes
This McCormick-inspired chicken and potatoes recipe delivers a restaurant-quality one-pan meal where golden, crispy potatoes meet perfectly seasoned chicken in a herb-infused embrace.
Growing up in small-town Georgia, I learned that the secret to a great roast wasn't just the spices—it was the harmony between tender meat and perfectly cooked sides. That philosophy lives in every bite of this dish, where McCormick's classic seasoning blend transforms simple ingredients into something truly special.
The beauty of this recipe lies in its simplicity: just one pan, 30 minutes of active prep, and 45 minutes in the oven.
You'll start with chicken thighs—juicy and flavorful—coated in a blend of McCormick's signature seasoning and fresh herbs, while baby potatoes roast alongside, developing a crispy exterior and fluffy interior. The secret weapon? A splash of chicken broth in the pan that steams the potatoes while keeping the chicken impossibly tender.
By the time it emerges from the oven, you'll have a plate that looks like it came straight from a Southern kitchen—golden-brown chicken with crispy skin, potatoes that are both tender and crispy in all the right places, and aromas of rosemary, thyme, and garlic filling your home.
The flavors are balanced, the textures perfect, and the effort minimal. This is the kind of meal that turns a simple weeknight into something memorable without requiring hours in the kitchen.
Serve with a simple green salad or buttered corn for a complete meal that feels indulgent yet effortless. The leftovers reheat beautifully too, making this the ultimate foolproof recipe for busy families or anyone craving comfort food with minimal fuss. Let's get cooking—your taste buds will thank you.
Ingredients for mccormick chicken and potatoes
One pan, two stars: juicy chicken thighs and crispy baby potatoes bathed in McCormick's signature herb blend.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Thighs 🍗 | 1 ½ lb | Bone-in, skin-on for crispiness |
| Baby Potatoes 🥔 | 2 lbs | Halved, unpeeled for texture |
| McCormick Garlic Herb Seasoning 🌿 | 2 tbsp | Classic blend for depth |
| Fresh Rosemary 🍃 | ¼ cup | Chopped, aromatic freshness |
| Fresh Thyme 🌿 | ¼ cup | Leaves only, vibrant flavor |
| Garlic Cloves 🧄 | 4 cloves | Minced, pungent foundation |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | Light drizzle for roasting |
| Chicken Broth 💧 | ½ cup | Low-sodium for seasoning |
| Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly cracked for heat |
| Butter 🧈 | 2 tbsp | Unsalted, for crispy finish |
The chicken thighs are non-negotiable here—bone-in and skin-on for that restaurant-quality crispiness. Trader Joe's or your local butcher usually have them pre-cut, but if you're buying whole, look for thighs with good marbling—that's what keeps them juicy. The baby potatoes? Red or Yukon Gold work best—they hold their shape while roasting. I always grab the smallest size at the grocery store; they cook faster and get extra crispy. Fresh herbs matter too—rosemary and thyme from the bulk section have more punch than the pre-bundled stuff.
No McCormick seasoning? Mix 1 tbsp dried thyme, 1 tsp garlic powder, 1 tsp onion powder, and ½ tsp paprika for a close substitute. Short on fresh herbs? Dried rosemary at one-third the amount works, but it's not the same. The olive oil can be swapped for avocado oil if you prefer, but stick with extra-virgin for the best flavor. Chicken broth? Low-sodium is key—you don't want to over-salt the dish. And if you're feeling fancy, add a splash of apple cider vinegar to the broth for extra brightness.
This dish reheats like a dream—5 minutes at 350°F and it's back to golden perfection. Store leftovers in the fridge for 4 days or freeze for 3 months. I always make a double batch because it's that good. The potatoes stay crispy if you reheat them straight from the fridge, and the chicken gets even more tender. For serving, a sprinkle of fresh parsley adds a pop of color—worth the extra minute.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this for nights when I’d rather not scrub three pots—just toss the chicken thighs and baby potatoes on a sheet pan, sprinkle that McCormick seasoning, and let the oven do the work. The potatoes get tender while the chicken stays juicy, all in one place.
- Herb Bomb Flavor: That garlic-herb blend from McCormick? It’s like a shortcut to restaurant-quality seasoning. Add a few sprigs of fresh rosemary and thyme, and suddenly you’ve got layers of savory, earthy, and slightly citrusy notes that make this dish ridiculously good.
- Leftovers That Don’t Suck: Honestly, I make this on Sundays because the leftovers reheat like a dream—crispy edges on the chicken, fluffy potatoes, no soggy bits. It’s the kind of meal that tastes just as good cold in a lunchbox as it does hot off the pan.
- Budget-Friendly Crowd-Pleaser: Chicken thighs and baby potatoes are cheap, and this recipe stretches easily to feed four or more without breaking the bank. Plus, the seasoning mix is a pantry staple, so you’re not hunting for obscure ingredients—just good, reliable flavor.
Step-by-step instructions for one-pan roast with herby crisp
This method delivers perfectly crispy chicken and tender potatoes in one pan—minimal effort, maximum flavor.
Prep the Chicken and Potatoes for Even Cooking
Pat the 1.5 lb chicken thighs dry with paper towels, focusing on the skin to remove any moisture. This step is critical—wet skin won't crisp properly. Season both sides generously with 1 tsp salt and 0.5 tsp black pepper, pressing the seasoning into the meat so it adheres. Set aside on a plate.
Next, halve the 2 lbs baby potatoes lengthwise, leaving the skins intact for texture. Toss them in a large bowl with the 2 tbsp McCormick garlic herb seasoning, ensuring each potato is evenly coated. The seasoning will infuse into the potatoes as they roast, creating a flavorful crust. Spread both the seasoned chicken and potatoes on a baking sheet lined with parchment paper, arranging them in a single layer without overlapping.
Roast Until Golden and Tender
Preheat your oven to 425°F for 20 minutes—this ensures the pan is scorching hot when the chicken goes in. While the oven heats, drizzle the 0.25 cup extra-virgin olive oil evenly over the chicken and potatoes. Use your fingers to spread the oil lightly, coating the surfaces without pooling.
Place the baking sheet on the center rack and roast for 30 minutes. After 20 minutes, flip the chicken thighs skin-side up and flip the potatoes as well. This ensures even browning and crispiness on all sides. You'll know the chicken is ready when the skin turns deep golden brown and the internal temperature reaches 165°F when measured with a meat thermometer. The potatoes should be tender when pierced with a fork but still hold their shape.
Deglaze and Finish with Herbs and Broth
Remove the baking sheet from the oven and transfer the chicken and potatoes to a serving platter. Leave the pan in the oven to cool slightly for 2 minutes—this prevents burning when you add the liquid. Meanwhile, finely chop the 0.25 cup fresh rosemary and 0.25 cup fresh thyme, then mince the 4 cloves garlic. Toss these herbs together in a small bowl.
Return the empty pan to the stovetop over medium heat. Add the 0.5 cup chicken broth and scrape up any browned bits from the bottom of the pan with a wooden spoon. This step, called deglazing, captures all the flavorful fond that would otherwise go to waste. Stir in the herb mixture and let it simmer for 3-4 minutes until the liquid reduces slightly and the aromatics are fragrant.
Add Butter for Richness and Serve
Remove the pan from heat and whisk in the 2 tbsp butter until melted and fully incorporated. The butter will add a luxurious finish to the dish, balancing the herby notes with richness. Pour the sauce evenly over the chicken and potatoes on the serving platter, ensuring every bite is coated in the aromatic herb mixture.
Let the dish rest for 5 minutes before serving—this allows the juices to redistribute in the chicken and potatoes, keeping them moist and flavorful. Serve immediately with crusty bread or a simple green salad to soak up the herby pan sauce. The result is a perfectly balanced one-pan meal with crispy, golden chicken and tender, herb-infused potatoes.
Pro Tips For Making Mccormick Chicken And Potatoes
- Parboil Potatoes First: Toss those baby potatoes in boiling water for 5 minutes before roasting—this guarantees they’ll cook through without turning to mush. I learned this the hard way after serving underdone spuds that were still floury inside. Trust me, the extra 5 minutes saves you from sad, gummy potatoes later.
- Dry the Chicken Well: Pat those chicken thighs completely dry with paper towels before seasoning—wet skin means steam instead of a crispy crust. I used to skip this, and the thighs always ended up soggy, no matter how much I seared them. Take the 30 seconds; it makes a real difference.
- Layer Seasoning Last: Salt and herb the chicken after searing, not before—this keeps the skin from releasing moisture too early. Sprinkle the McCormick blend and fresh herbs right before adding the potatoes to the pan. The flavors stick better, and the chicken stays juicier.
- Rotate the Pan: If using a sheet pan, rotate it halfway through baking—this ensures even browning, especially if your oven runs hot on one side. I used to forget, and half the dish would be overdone while the other side was still pale. Set a timer for 15 minutes, flip, and let the oven do the work.
Regional styles of these flavors
Southern Comfort Style
In the heart of Georgia, where I grew up, this dish gets elevated with a touch of smoked paprika and a splash of hot sauce in the pan sauce.
After roasting, I toss the chicken and potatoes with ½ tsp smoked paprika and 1 tbsp hot sauce (like Crystal or Tabasco) while drizzling the herby broth. The smoky heat cuts through the richness beautifully—just like my grandma used to do at family picnics. 🌶️
Charleston Lowcountry Twist
Master Chef Chen taught me how to infuse Southern Lowcountry flavors into everything. For this version, swap the chicken broth for ½ cup shrimp or crab stock and add 1 tsp Old Bay seasoning to the McCormick blend.
Top with ¼ cup chopped scallions and a sprinkle of toasted breadcrumbs for texture. Serve with steamed collard greens for a true Charleston-inspired meal. 🦞
Cajun-Inspired Heat
If you love spice, this Cajun adaptation turns up the heat with 1 tbsp Cajun seasoning (like Tony Chachere's) mixed into the McCormick blend.
After roasting, deglaze with ½ cup chicken broth + 1 tbsp Worcestershire sauce, then finish with 2 tbsp butter and a dash of hot sauce. The result? A bold, smoky kick that pairs perfectly with cornbread on the side. 🔥
Herb-Forward French Technique
For a more refined touch, I channel my time in France by adding 2 sprigs fresh thyme and 1 sprig fresh tarragon to the pan sauce, along with 1 tsp Dijon mustard.
Deglaze with ½ cup white wine instead of broth, then finish with 1 tbsp heavy cream for a silky, herby glaze. Garnish with chopped parsley for an elegant yet approachable dish. 🌿
Smoky Grill Adaptation
Take this to the grill for a smoky twist! Roast the chicken and potatoes on a gas grill at 400°F for 25 minutes, flipping halfway. After removing, finish the pan sauce on the grill's side burner with ½ cup apple cider instead of broth.
The smoky char from the grill adds depth that oven-roasting can't match. Perfect for summer gatherings! 🔥
Weeknight Family Feast
For a kid-friendly version, swap the baby potatoes for diced sweet potatoes and reduce the McCormick seasoning to 1 tbsp. Add ½ cup diced carrots and ½ cup diced bell peppers to the pan for extra veggies.
Kids love the sweetness, and it turns a simple meal into a nutrition-packed family favorite. 🥕
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 during roasting. If using breasts, poke them with a fork first and bake at 375°F instead of 425°F to prevent drying out. Reduce cooking time to 20-25 minutes total.
What if I don't have McCormick seasoning?
No problem! Mix 1 tbsp dried thyme, 1 tsp garlic powder, 1 tsp onion powder, and ½ tsp paprika for a close substitute. For extra depth, add ½ tsp dried rosemary. The dish will still taste delicious with this homemade blend.
How do I make the potatoes extra crispy?
For maximum crispiness, parboil the halved potatoes for 5 minutes before roasting, then pat them completely dry. Arrange them skin-side down on the baking sheet and roast for 5 extra minutes uncovered. The high heat will create a perfect crust.
Can I make this ahead of time?
Assemble the dish up to 24 hours ahead and refrigerate uncovered. When ready to cook, add 10 extra minutes to the roasting time. For make-ahead leftovers, store in an airtight container for up to 4 days and reheat at 350°F for 10-15 minutes.
Why is my chicken dry?
Overcooking or skipping the resting time are the most common causes. Always use a meat thermometer and remove chicken when it reaches 165°F. Let it rest for 5 minutes before cutting to retain juices. For extra moisture, brush thighs with olive oil before seasoning.