Side Dishes
This McCormick rosemary chicken and potatoes recipe delivers restaurant-quality flavor with minimal effort—crispy golden potatoes and herbed chicken that tastes like it simmered all day. Growing up in small-town Georgia, I learned how rosemary transforms simple roasted dishes into something extraordinary, and this method keeps that tradition alive.
The secret lies in proper seasoning application and even heat distribution, ensuring every bite is packed with aromatic herbs.
What makes this dish truly special is its balance of simplicity and depth. You'll use just five key ingredients—juicy chicken thighs, crispy baby potatoes, McCormick's premium rosemary blend, olive oil, and garlic—all roasted together at 375°F for 45 minutes.
The rosemary's piney aroma infuses both the chicken and potatoes, creating a harmonious flavor profile that's both comforting and sophisticated.
By the time you pull this dish from the oven, you'll have perfectly crispy potatoes with caramelized edges and tender chicken that shreds easily. The rosemary's fragrance will fill your kitchen, making it impossible to resist taking that first bite.
This recipe is designed to impress without requiring advanced techniques—just precise timing and attention to detail.
The beauty of this dish lies in its versatility. Serve it as a standalone Sunday dinner or pair it with a simple green salad for a complete meal.
The leftovers reheat beautifully, making it perfect for meal prep. Here's everything you need to create this herb-infused masterpiece in your own kitchen.
Ingredients for mccormick rosemary chicken and potatoes
Five ingredients, one aromatic roast. Crispy potatoes and herbed chicken that taste like a Georgia Sunday dinner.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Thighs 🍗 | 1 ½ lb | Cut into even 1-inch pieces |
| Baby Potatoes 🥔 | 2 lbs | Halved, unpeeled for texture |
| McCormick Premium Rosemary Blend 🌿 | 2 tsp | Freshly ground for maximum aroma |
| Extra-Virgin Olive Oil 🫒 | ½ cup | For crispy roasting and herb infusion |
| Garlic Cloves 🧄 | 6 cloves | Smashed for intense flavor release |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | For even seasoning distribution |
| Freshly Ground Black Pepper 🌶️ | 1 tsp | Enhances rosemary's piney notes |
| Fresh Rosemary Sprigs 🌿 | 4 whole | For garnish and extra aroma |
The McCormick rosemary blend is non-negotiable here—it's what gives this dish that professional restaurant aroma. Grab the premium blend from your local grocery's spice aisle (check the expiration date—it should be recent). For the potatoes, baby golds or Yukon golds work best—they hold their shape and develop that perfect caramelized crust. Chicken thighs stay juicier than breasts when roasted, so don't swap unless you're okay with drier meat. Fresh rosemary sprigs? Buy them at the grocery's produce section—they're cheaper than the pre-cut stuff and smell amazing when they're still tightly packed.
No McCormick blend? Dried rosemary plus a pinch of thyme gets you close, but reduce to 1 tsp since dried herbs are more concentrated. Swapping potatoes? Red potatoes work too, but they'll be slightly softer. The garlic can be roasted whole if you're feeling fancy—just squeeze them after roasting. Olive oil matters here—avoid the cheap stuff (like store-brand vegetable oil). A good fruity EVOO like California Olive Ranch makes all the difference. For extra crispiness, toss the potatoes in 1 tbsp flour before roasting—it's a game changer.
This roast reheats like a dream—just 5 minutes at 350°F with a splash of water. Keeps for 4 days in the fridge, but honestly, it disappears in 2. For meal prep, portion into containers with the juices—it tastes even better the next day. Store the rosemary sprigs in a damp paper towel in the fridge for up to 1 week if you want to garnish leftovers. The chicken and potatoes can be frozen for 3 months if you make a double batch—just thaw overnight in the fridge.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this—just toss everything on a sheet pan, drizzle with olive oil, and let the oven do the work. No chopping boards, no extra bowls, just pure, hands-off cooking while you sip your coffee or scroll through your phone.
- Rosemary Kiss: That McCormick blend? It’s the star. The rosemary and garlic cloves caramelize into something so fragrant, your kitchen will smell like a French bistro by the time it’s done. The chicken stays juicy, and the potatoes get that crispy, golden edge—like a hug in bite form.
- Weeknight to Dinner Party: Between us, this is my secret weapon for when my in-laws show up unannounced or when I’m too tired to think. The same recipe works for a lazy Tuesday or a fancier Saturday—just add a sprinkle of parsley and a glass of wine for the illusion of effort.
- Leftovers That Don’t Suck: Honestly, I make this on purpose so I have leftovers. The flavors actually get better the next day—reheated with a splash of olive oil, it’s like a cozy, herby meal waiting in the fridge. And since chicken thighs are cheaper than breasts, it’s a budget-friendly win without sacrificing taste.
Step-by-step instructions for herb-infused roast with crispy potatoes
Here's how to create a perfectly balanced dish where aromatic rosemary infuses every bite.
Prep and Season the Chicken and Potatoes
Cut the 1.5 lb boneless, skinless chicken thighs into even 1-inch pieces using a sharp chef's knife. This size ensures they cook through evenly while developing crispy edges. Pat each piece completely dry with paper towels - moisture is the enemy of crispy skin.
In a large bowl, toss the 2 lbs baby potatoes (halved and unpeeled) with the 0.5 cup extra-virgin olive oil, 1.5 tsp Diamond Crystal kosher salt, and 1 tsp freshly ground black pepper. The oil will penetrate the potatoes while roasting, creating a golden crust. Add the chicken pieces to the same bowl and toss gently to coat with the oil mixture.
Create the Rosemary Garlic Paste
In a small bowl, combine the 2 tsp McCormick Premium Rosemary Blend with the 6 smashed garlic cloves. Add 1 tablespoon of the reserved olive oil from the bowl and mix into a paste using a fork. This concentrated herb mixture will become the flavor bridge between the chicken and potatoes.
The rosemary blend's piney notes will complement the garlic's sweetness, creating a complex aroma that permeates the entire dish. I find this step makes all the difference - the herbs become an active ingredient rather than just seasoning.
Roast Until Golden and Crispy
Preheat your oven to 425°F with the rack positioned in the middle position. Spread the chicken and potatoes evenly on a single large baking sheet, leaving space between pieces for proper air circulation. This prevents steaming and ensures crispy results.
Roast for 30 minutes, then carefully flip each piece and spread the rosemary garlic paste evenly over the chicken and potatoes. Return to the oven and roast for an additional 20-25 minutes until the potatoes are golden brown and fork-tender, and the chicken reaches 165°F internally.
Finish with Fresh Rosemary
Remove the dish from the oven and let it rest for 5 minutes. This resting period allows the juices to redistribute, preventing them from running out when you serve. During this time, sprinkle the 4 whole fresh rosemary sprigs evenly over the top for both visual appeal and an aromatic finish.
The fresh rosemary adds a bright, herbal contrast to the roasted flavors. Serve immediately while the potatoes are still crispy and the chicken maintains its juicy perfection. The combination of tender chicken, crispy potatoes, and aromatic rosemary creates a harmonious balance of textures and flavors.
Pro Tips For Making Mccormick Rosemary Chicken And Potatoes
- CRISP THE POTATOES FIRST: Baby potatoes take longer to cook than you’d think—start them in boiling salted water for 8-10 minutes until they’re fork-tender but still hold shape. This guarantees they’ll finish cooking in the oven without turning mushy while the chicken rests.
- SMASH THE GARLIC: Don’t just mince it—smashed cloves release more flavor. Use the flat side of your knife to bruise 3-4 cloves before mincing, then toss them into the olive oil and rosemary blend. The extra surface area means deeper, richer taste when the chicken roasts.
- DON’T OVERCROWD THE PAN: If you’re searing the chicken thighs, work in batches—two at a time max. A packed pan steams instead of browns, and you’ll end up with soggy skin. Let the oil get hot again between batches, or you’ll just be boiling chicken.
- SALT THE CHICKEN AFTER SEARING: Seasoning before searing draws out moisture, making the chicken less crispy. Instead, salt the thighs after they’ve browned, then roast. The rosemary blend will stick better, and the skin will crisp up properly—no dry, tough surprises.
Pro cooking tips for perfect results
Rosemary Paste Mastery
That rosemary garlic paste isn't just seasoning—it's the flavor bridge that transforms this dish. I learned this trick from Master Chef Chen in Charleston, where we'd make similar pastes with fresh herbs.
Use the McCormick Premium Rosemary Blend (not the basic stuff) and 6 smashed garlic cloves—the crushing releases more flavor. Mix with 1 tbsp olive oil to create a thick paste that clings to the chicken and potatoes during the second roast. 🌿
Dry Chicken = Crispy Results
Pat those chicken thighs completely dry before roasting—this is non-negotiable for crispy skin. I use two layers of paper towels and press firmly. The drier the chicken, the better the Maillard reaction when it hits 425°F.
Pro tip: Let the chicken sit uncovered in the fridge for 10 minutes before seasoning to evaporate any surface moisture.
Even Heat Distribution
Spread the chicken and potatoes in a single layer on your baking sheet with ½-inch gaps between pieces. Crowding creates steam instead of crispiness. I use a half-sheet pan (18x13 inches) for maximum surface area.
If using a wire rack, place it on the pan to elevate the food—this gives you 360-degree crispiness instead of just the bottom.
Two-Stage Roasting
The 30-minute pre-roast at 425°F gets the potatoes started while the chicken develops a head start. After flipping and adding the paste, reduce to 375°F for the final 20-25 minutes.
This two-stage approach prevents burning while ensuring the potatoes caramelize perfectly. My Lodge cast iron sheet pan handles the heat beautifully without warping.
Internal Temp Accuracy
Use a meat thermometer to check the chicken's internal temperature—165°F in the thickest piece is non-negotiable. I like the ThermoWorks Smoke because it's precise and has a backlit display.
The potatoes should be fork-tender but still hold their shape. If they're mushy, you overcooked them—this happens when you crowd the pan or use the wrong potato variety.
Resting Prevents Juice Loss
That 5-minute rest after roasting is crucial. During this time, the juices redistribute from the edges back into the chicken and potatoes. I cover the pan loosely with aluminum foil during resting to retain some heat.
When you serve immediately without resting, you'll end up with dry chicken and soupy potatoes—trust me, I've made this mistake too many times. 💡
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, cut them into ½-inch thick pieces and reduce the roasting time by 5-7 minutes to prevent drying out. For extra moisture, marinate the breasts in 1 tbsp olive oil and ½ tsp McCormick rosemary blend for 30 minutes before roasting.
What if my potatoes turn out mushy instead of crispy?
Mushy potatoes usually happen from overcrowding or overcooking. For crispy results, use baby potatoes (halved) and spread them in a single layer with ½-inch gaps on your baking sheet. Roast at 425°F for 30 minutes before adding the rosemary paste. If using larger potatoes, reduce oven temp to 400°F and check at 35 minutes.
Can I make this recipe ahead of time?
This dish reheats beautifully. Assemble the chicken and potatoes as directed, then refrigerate uncovered for 1-2 hours before roasting. For leftovers, reheat at 350°F for 10-15 minutes with a splash of water to restore crispiness. Store in an airtight container for up to 4 days. The flavors actually improve overnight as the rosemary infuses further.
What's the best way to serve this dish?
This rosemary roast pairs perfectly with a simple arugula salad dressed with lemon vinaigrette or steamed green beans with almonds. For a heartier meal, add a side of garlic mashed potatoes or crusty sourdough bread. The dish also works well as a Sunday dinner centerpiece—just garnish with fresh rosemary sprigs before serving.
Can I substitute McCormick rosemary blend with fresh rosemary?
Yes, but adjust the ratio. Use 2 tbsp finely chopped fresh rosemary (about 4 sprigs) instead of the 2 tsp McCormick blend. Fresh rosemary is more potent, so reduce to 1 tbsp if you're concerned about overpowering the dish. For best results, crush the fresh rosemary leaves between your fingers to release the oils before mixing with the garlic paste.