Side Dishes
This McCormick Chicken and Potatoes recipe delivers a one-pan masterpiece where tender chicken meets perfectly seasoned potatoes in a single, aromatic dish. Growing up in small-town Georgia, I learned that simple ingredients—like McCormick seasoning—could transform humble meals into family favorites.
The magic happens when you combine juicy chicken thighs with crispy, golden potatoes, all roasted together until the kitchen smells like Sunday dinner.
The beauty of this recipe lies in its simplicity and versatility. You’ll need just a few key ingredients—chicken, potatoes, and that signature McCormick blend—and about 45 minutes of hands-off cooking time.
The seasoning infuses every bite with savory depth, while the high-heat roasting creates crispy edges on the potatoes and juicy, flavorful chicken. It’s the kind of dish that feels like a restaurant-quality meal without the fuss.
What makes this recipe stand out is how effortlessly it comes together. The chicken stays moist and tender, while the potatoes develop a satisfying crunch. The McCormick seasoning ties everything together, balancing herbs and spices for a harmonious flavor profile.
This is comfort food at its finest—perfect for a weeknight dinner or a cozy gathering with loved ones.
Whether you’re feeding a crowd or prepping for meal prep, this recipe scales beautifully. The one-pan method means less cleanup, and the flavors only get better as they sit. Let’s get started on this foolproof, crowd-pleasing dish that brings the heart of Southern cooking to your table.
Ingredients for mccormick chicken and potatoes
Twelve simple ingredients transform into a Southern classic with crispy potatoes and juicy chicken.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Thighs 🍗 | 1 ½ lb | Cut into even-sized pieces |
| Yukon Gold Potatoes 🥔 | 2 lb | Cut into 1-inch chunks |
| McCormick Garlic Herb Seasoning Blend 🌿 | 2 tbsp | For even coating |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | For crispy roasting |
| Fresh Rosemary 🌿 | ¼ cup | Chopped, stems removed |
| Fresh Thyme 🌿 | ¼ cup | Leaves only, chopped |
| Garlic Cloves 🧄 | 4 cloves | Minced, for depth |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | For seasoning balance |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | For heat accent |
| Unsalted Butter 🧈 | 2 tbsp | Melted, for basting |
| Red Bell Pepper 🍅 | 1 whole | Diced, for color contrast |
| Yellow Onion 🧅 | 1 whole | Quartered, for sweetness |
The McCormick Garlic Herb Seasoning Blend is the heart of this dish—grab the 1.5-ounce jar from any grocery store's spice aisle, as it contains the perfect balance of thyme, rosemary, and savory herbs. For optimal flavor, purchase fresh rosemary and thyme from the produce section, where the stems are firm and leaves are vibrant. Whole Foods or local farmers' markets offer the freshest options, but any reputable supermarket will carry suitable quality. The Yukon Gold potatoes are essential for their creamy texture; avoid russets, as they'll turn too dry during roasting. Cut them uniformly to ensure even cooking—this is non-negotiable for crispy edges.
No McCormick blend? Create your own with 1 tbsp dried thyme, 1 tbsp dried rosemary, 1 tsp dried sage, 1 tsp garlic powder, and 1 tsp onion powder. Fresh herbs can be substituted at a 1:1 ratio if dried aren't available, but toast the whole spices for 30 seconds in a dry pan first to deepen their flavor. The chicken thighs must be skinless for tenderness—bone-in thighs work too but require 10-15 extra minutes. Red bell pepper and onion add color and sweetness; sub with green bell pepper or leeks if unavailable, but adjust cooking time as they soften differently. Olive oil quality matters—California avocado or Italian extra-virgin brands hold up best at high heat.
This dish reheats beautifully—cover with foil and bake at 375°F for 10 minutes to restore crispiness. Store in airtight containers for up to 5 days in the fridge, though flavors peak after 2-3 days. For meal prep, portion into individual containers with chicken and potatoes separated; reheat components separately for best texture. Freezes for 3 months if wrapped tightly in parchment and foil. The butter basting is optional but recommended—melt it in the oven during the last 5 minutes for maximum flavor infusion.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe when I’m too tired to scrub pots—just toss the chicken, potatoes, and seasoning on a sheet pan, drizzle with olive oil, and let the oven do the work. The rosemary wafts through the house while you’re actually relaxing instead of standing over a stove.
- Herb-Packed Punch: That McCormick blend isn’t just flavor—it’s a conversation starter. The garlic and rosemary cling to the chicken like a hug, and the Yukon Golds turn buttery and golden without a single drop of butter. Honestly, I’ve had people ask for the recipe after one bite.
- Weeknight Workhorse: This feeds four for under $12 and still leaves me money for wine. Double the recipe, reheat the leftovers for lunch, and no one complains—even my picky teenager. It’s my go-to for game nights, lazy Sundays, or when I forget to meal prep.
- Crispy Without Fuss: No flipping, no basting, no stress. The chicken thighs stay juicy while the edges get that perfect golden crust, and the potatoes? They’re so tender they practically melt. I’ll be real: it’s the only recipe I’ve ever made where the leftovers taste better the next day.
Step-by-step instructions for herb-roasted chicken and potatoes
This one-pan method delivers perfectly seasoned chicken and tender potatoes with minimal effort.
Prepare the Chicken and Vegetables
Begin by preheating your oven to 425°F for optimal roasting. While it heats, cut the 1.5 lb boneless, skinless chicken thighs into even-sized pieces, about 1-inch thick. This ensures uniform cooking and prevents some pieces from drying out while others remain undercooked.
Peel and cut the 2 lb Yukon Gold potatoes into 1-inch chunks, ensuring consistency in size for even browning. Dice the 1 whole red bell pepper into ½-inch pieces and quarter the 1 whole yellow onion. Remove stems from the 0.25 cup fresh rosemary and 0.25 cup fresh thyme, then finely chop the leaves. Mince the 4 cloves garlic to release their aromatic oils.
Season and Layer the Ingredients
In a large bowl, combine the chicken pieces, potato chunks, bell pepper, onion, rosemary, thyme, and garlic. Drizzle with the 0.25 cup extra-virgin olive oil and toss gently to coat evenly. Sprinkle the mixture with the 2 tbsp McCormick Garlic Herb Seasoning Blend, 1.5 tsp diamond crystal kosher salt, and 0.5 tsp freshly ground black pepper. Toss again to ensure every component is well-seasoned.
Transfer the seasoned mixture to a large, oven-safe skillet or sheet pan, spreading it in an even layer. Avoid overcrowding, as this prevents proper browning. The goal is to create a single layer where each piece touches the hot surface directly.
Roast Until Golden and Tender
Place the skillet in the preheated 425°F oven and roast for 25 minutes, stirring once halfway through to promote even browning. After 25 minutes, reduce the oven temperature to 375°F and continue roasting for an additional 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are tender when pierced with a fork.
During the final 10 minutes of roasting, melt the 2 tbsp unsalted butter in a small saucepan over low heat. Once melted, carefully drizzle the butter over the roasting mixture, basting the chicken and potatoes evenly. This step adds richness and enhances the golden crust.
Rest and Serve
Remove the skillet from the oven and let the dish rest for 5-10 minutes before serving. This resting period allows the juices to redistribute, ensuring each bite is moist and flavorful. The potatoes should be fork-tender with a crispy exterior, and the chicken should be juicy with a lightly browned surface.
Garnish with additional chopped fresh rosemary and fresh thyme for a vibrant finish. Serve immediately, as the flavors continue to meld even after removal from the oven. This one-pan herb-roasted dish pairs beautifully with a crisp green salad or steamed vegetables for a complete meal.
Pro Tips For Making Mccormick Chicken And Potatoes
- Par-Cook Potatoes First: Toss diced Yukon Golds in 1 tablespoon olive oil, salt, and half the garlic herb blend, then roast at 400°F for 15 minutes before adding chicken. I learned this the hard way—skipping this step means soggy potatoes and uneven cooking. (Yes, even if you’re impatient like me.)
- Brown Chicken Separately: Sear the thighs in a hot skillet with olive oil for 3-4 minutes per side before transferring to the baking dish. The Maillard reaction from browning makes a real difference—this isn’t just about looks, it’s about flavor. Skip this, and you’ll miss the depth.
- Don’t Overcrowd the Pan: Use a single layer of potatoes and chicken, or bake in batches if needed. I used to jam everything in, thinking it’d cook faster—it just steamed instead. Space matters, especially with juicy thighs.
- Spritz with Olive Oil Mid-Bake: After 20 minutes, pull the dish out, drizzle with extra olive oil (about 1 tablespoon), and sprinkle fresh rosemary over everything. This keeps the potatoes from drying out and adds a bright finish. (Your future self will thank you.)
Dietary considerations for these flavors
Gluten-Free Adaptation
This dish is naturally gluten-free, but always double-check your McCormick Garlic Herb Seasoning Blend label—some blends contain traces of wheat or are processed in shared facilities. I recommend the McCormick Gluten-Free Herb Seasoning if you're strict about avoiding gluten.
Yukon Gold potatoes and chicken thighs are inherently gluten-free, but watch for cross-contamination if using pre-cut frozen vegetables or store-bought broths. 🌱
Dairy-Free Options
Skip the 2 tbsp unsalted butter basting and use 2 tbsp olive oil instead for richness. The dish still delivers incredible flavor without dairy. For extra depth, stir in 1 tbsp nutritional yeast during the final roasting minutes—it adds a cheesy, umami note that pairs perfectly with the herbs.
Always check your seasoning blend for dairy additives, though most McCormick products are dairy-free.
Low-Carb Modifications
Replace the 2 lb Yukon Gold potatoes with 2 lb cauliflower florets—toss them in the same seasoning and roast at 450°F for 20 minutes before reducing heat to 375°F for the chicken. The texture becomes slightly softer but still crispy around the edges.
For extra heartiness, add ½ cup diced zucchini or ½ cup shredded cabbage to the mix. This keeps carbs under 10g per serving while maintaining the dish's satisfying texture.
Allergy-Friendly Swaps
For nut allergies, ensure your extra-virgin olive oil comes from a dedicated facility (some brands process nuts in shared equipment). The McCormick blend is typically nut-free, but always verify.
If you're avoiding garlic, substitute with 1 tbsp asafoetida powder (a garlic substitute) or simply omit it entirely—the herbs carry enough flavor. For onion sensitivity, use 1 tbsp onion powder instead of the fresh onion, or swap with ½ cup diced fennel for a mild, licorice-like sweetness. 💡
Keto-Friendly Version
Transform this into a keto-friendly meal by eliminating potatoes entirely and adding 1 lb Brussels sprouts (halved) and 1 lb asparagus (trimmed) to the roasting pan. The Brussels sprouts add a satisfying crunch, while asparagus brings freshness.
Increase the McCormick seasoning to 3 tbsp to compensate for the reduced starch content. This version keeps net carbs under 8g per serving while delivering bold, herby flavors. Pair with a side of cauliflower mash for extra satisfaction.
Nutrition facts
Frequently asked questions
Can I use chicken breasts instead of thighs?
Chicken breasts work, but thighs stay juicier with this roasting method. If using breasts, cut them into 1-inch pieces and reduce roasting time by 5-7 minutes—they cook faster. For best results, marinate breasts for 30 minutes in olive oil, salt, and pepper before seasoning with the McCormick blend.
What if I don't have Yukon Gold potatoes?
Russet potatoes will work, but they turn fluffier instead of creamy. For crispy edges, cut them slightly smaller (¾-inch chunks) and roast 5 minutes longer. Red potatoes add sweetness but may fall apart—toss them in extra olive oil first to prevent sticking.
How can I make this dish ahead of time?
Roast the potatoes separately and store them in an airtight container for 3 days. Cook the chicken separately (bake at 375°F for 20 minutes) and refrigerate. Reheat both in the oven together for 10 minutes at 375°F before serving. The flavors meld beautifully when combined fresh, but reheating restores crispiness.
Why does my chicken turn out dry?
Overcooking is the most common cause. Use a meat thermometer—chicken is done at 165°F. Roast at 375°F for the last 20 minutes (not higher), and avoid cutting into pieces until resting. For extra moisture, add 2 tbsp broth to the pan during roasting or baste with melted butter more frequently.
Can I make this in a slow cooker?
Yes! Brown the chicken and potatoes in a skillet first, then transfer to a slow cooker with ¼ cup broth and the McCormick seasoning. Cook on low for 4-5 hours until chicken reaches 165°F. The potatoes will be softer but still flavorful. For crispy edges, broil for 3-5 minutes before serving.