Side Dishes
This McCormick chicken and potatoes recipe delivers restaurant-quality harmony with minimal effort—just one pan, simple ingredients, and a blend of McCormick's signature seasonings to elevate every bite. 💛 Growing up in small-town Georgia, I learned that the secret to perfect weeknight dinners lies in balancing bold flavors with straightforward techniques, and this dish proves it.
The chicken stays juicy while the potatoes develop crispy edges, all thanks to a well-timed roast and a sprinkle of McCormick's garlic herb blend that transforms ordinary ingredients into something extraordinary.
The beauty of this recipe is its versatility—it works as a complete meal or pairs beautifully with a fresh salad or steamed vegetables. I use bone-in, skin-on chicken thighs for maximum flavor and moisture, seasoned generously with McCormick's blend and a touch of smoked paprika for depth.
Meanwhile, the potatoes roast alongside, absorbing the aromatic herbs and developing a caramelized crust that adds texture and richness. This method ensures everything cooks evenly, with no need for multiple dishes or complicated steps.
By the time you pull this dish from the oven, you'll have golden, crispy potatoes and perfectly seasoned chicken that falls apart easily. The aromas alone—herbaceous, smoky, and slightly sweet—will have everyone at the table asking for seconds.
The dish is hearty enough for a family dinner but simple enough for a weeknight, making it my go-to when I need a crowd-pleaser that doesn't require hours in the kitchen.
For an extra touch, drizzle with a quick pan sauce made from the chicken juices and a splash of broth, or garnish with fresh parsley for brightness.
This recipe is the kind of comfort food that feels like a hug on a plate, and it's foolproof enough to impress even the most skeptical eaters. Let's get cooking!
Ingredients for mccormick chicken and potatoes
Simple ingredients, bold flavors—just what you need for a one-pan masterpiece.
| Ingredient | Amount | Notes |
|---|---|---|
| Bone-In, Skin-On Chicken Thighs 🍗 | 1 ½ lb | Trim excess fat if preferred |
| Russet Potatoes 🥔 | 2 lb | Cut into 2-inch chunks |
| McCormick Garlic Herb Seasoning Blend 🌿 | 2 tbsp | For chicken and potatoes |
| Smoked Paprika 🌶️ | 1 tsp | For depth of flavor |
| Kosher Salt 🧂 | 1 ½ tsp | Enhances seasoning |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Extra-Virgin Olive Oil 🫒 | 3 tbsp | For roasting |
| Fresh Parsley 🌿 | ¼ cup | Chopped for garnish |
| Garlic Cloves 🧄 | 4 cloves | Minced for aroma |
| Chicken Broth 💧 | ½ cup | For pan sauce |
| Unsalted Butter 🧈 | 2 tbsp | Full-fat for richness |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
The bone-in, skin-on chicken thighs are non-negotiable here—they stay juicy and flavorful while roasting. Look for thighs with good marbling at Whole Foods or your local butcher shop. The Russet potatoes should be firm and free of sprouts; store-bought bags work fine, but organic potatoes from Trader Joe's add extra richness. The McCormick Garlic Herb Seasoning Blend is the secret weapon—it’s pre-measured for perfect balance, but if you’re feeling adventurous, you can mix your own with dried thyme, rosemary, and garlic powder. Smoked paprika adds that signature depth, so grab the Penzeys brand if you want the best quality.
No McCormick blend? Mix 1 tsp dried thyme, 1 tsp dried rosemary, 1 tsp garlic powder, and ½ tsp onion powder for a close substitute. Running low on fresh parsley? Dried parsley at half the amount works in a pinch, though fresh is ideal for garnishing. The chicken broth can be swapped for vegetable broth if you’re vegetarian, but the unsalted butter in the pan sauce is worth the splurge—full-fat for creaminess. If you’re short on time, pre-minced garlic from a jar is fine, but freshly minced adds an extra layer of flavor that’s hard to beat.
This dish reheats beautifully—just pop it in the oven at 350°F for 15 minutes to revive those crispy edges. Store leftovers in the fridge for up to 4 days or freeze for 3 months in an airtight container. For meal prep, portion the chicken and potatoes separately so you can reheat just what you need. The pan sauce keeps for 3 days in the fridge, so make extra if you’re planning to use it on other dishes like mashed potatoes or roasted veggies.
Why You'll Love This Recipe
- One-Pan Magic: This is the kind of dish that turns a busy night into a no-stress win. Just toss everything on one sheet pan, forget about it for 40 minutes, and boom—dinner’s ready. No scrubbing pots, no fussy cleanup, just crispy chicken and fluffy potatoes with zero guilt.
- Smoky, Herby Bliss: The McCormick garlic herb seasoning blend and smoked paprika give this dish that je ne sais quoi—deep, aromatic, and just a little bit smoky. That crispy skin on the bone-in thighs? Chef’s kiss. The potatoes soak up all those flavors while staying tender, not mushy.
- Feeds a Crowd (or Leftovers): We’re talking two pounds of potatoes and a pound and a half of chicken here—perfect for feeding a hungry family or packing lunches. And the pan sauce? It keeps for three days, so you can drizzle it over mashed potatoes or roasted veggies later. Waste not, flavor all.
- Budget-Friendly Luxury: Bone-in, skin-on chicken thighs are cheaper than breast but still juicy and flavorful. Russet potatoes are a pantry staple, and the rest of the ingredients? Basic but transformative. You’re getting restaurant-quality taste without the restaurant price tag.
Step-by-step instructions for one-pan herb-roasted chicken and potatoes
This method delivers perfectly crispy chicken and tender potatoes with minimal cleanup.
🔥 Step 1: Preheat and Prepare the Pan
Preheat your oven to 425°F. Line a large rimmed baking sheet with aluminum foil for easy cleanup. In a small bowl, whisk together 3 tablespoons extra-virgin olive oil, 2 tablespoons McCormick garlic herb seasoning blend, 1 teaspoon smoked paprika, 1.5 teaspoons kosher salt, and 0.5 teaspoon ground black pepper until fully combined.
This seasoning blend is the backbone of your dish—it ensures every bite has that aromatic herbaceous flavor. The olive oil helps create a crispy crust on both the chicken and potatoes while distributing the seasoning evenly. Don't skip this step; the flavor balance depends on it.
👨🍳 Step 2: Season and Arrange Ingredients
Pat the 1.5 lb bone-in, skin-on chicken thighs dry with paper towels. This is crucial for crispy skin—any moisture will steam instead of brown. Rub the chicken thoroughly with half of the seasoning mixture, pressing it into the skin and crevices. Place the chicken thighs skin-side up on the prepared baking sheet.
Cut the 2 lb russet potatoes into 2-inch chunks, removing any blemishes. Toss the potatoes with the remaining seasoning mixture until evenly coated. Arrange them in a single layer around the chicken, leaving about 1 inch of space between pieces. This ensures even browning and prevents steaming.
🔥 Step 3: Roast Until Golden and Crispy
Place the baking sheet in the preheated oven and roast for 35-40 minutes, until the chicken skin is deep golden brown and the potatoes begin to soften at the edges. Here's the thing—don't peek! Every time you open the oven, you lose heat and steam, which can turn crispy skin soggy.
About halfway through roasting (around 20 minutes), flip the chicken thighs over and give the potatoes a gentle stir. This ensures even browning and prevents the chicken from overcooking. You'll know the chicken is nearly done when it reaches an internal temperature of 165°F at the thickest part of the thigh.
🍳 Step 4: Create the Pan Sauce
Once the chicken is cooked and the potatoes are tender, remove the baking sheet from the oven. Transfer the chicken to a cutting board and tent loosely with foil to rest. Pour 0.5 cup chicken broth into the baking sheet, scraping up any browned bits from the bottom with a wooden spoon. This creates a flavorful base for your sauce.
Return the baking sheet to the oven for 2-3 minutes to reduce the broth slightly. Meanwhile, in a small saucepan, melt 2 tablespoons unsalted butter over low heat. Add the reduced broth from the baking sheet and simmer for 1 minute. Stir in 1 tablespoon lemon juice and remove from heat. The acidity brightens the flavors and cuts through the richness of the butter.
🥘 Step 5: Finish and Garnish
Return the chicken and potatoes to the baking sheet, spooning the pan sauce evenly over everything. Let it all rest together for 5 minutes in the oven with the door slightly ajar. This allows the juices to redistribute and the flavors to meld beautifully.
Garnish with 0.25 cup chopped fresh parsley and serve immediately. The crispy skin on the chicken should contrast perfectly with the tender, herby potatoes. Each bite delivers a harmonious blend of smoky, garlicky, and citrusy flavors that come together in this one-pan wonder.
Pro Tips For Making Mccormick Chicken And Potatoes
- Flip at 20 Minutes: I used to forget this and ended up with unevenly browned chicken—after burning three batches, I finally figured out that flipping the thighs and stirring the potatoes at the 20-minute mark is non-negotiable. The skin needs that second side to crisp, and the potatoes won’t brown properly if left undisturbed.
- Salt the Potatoes First: Toss the potato chunks with a pinch of the 1.5 tsp kosher salt before adding the full seasoning mix. I was skeptical until I tried it—it makes a real difference in how evenly the flavors absorb, especially when you’re not peeking at them mid-roast.
- Scrape the Pan Aggressively: Don’t just swirl the chicken broth around—get that wooden spoon under those browned bits like you’re trying to win a car wash contest. That’s where all the flavor hides, and lazy scraping means a weak sauce. (Yes, even if you’re impatient like me.)
- Rest the Chicken Separately: Tenting the chicken with foil while the potatoes finish resting might seem like extra work, but it keeps the skin from getting soggy when you reintroduce the sauce. I skip this when I’m lazy, and the dish is noticeably better when I don’t.
Pro cooking tips for perfect results
Oven Temperature Mastery
I can't stress enough how critical 425°F is for this dish—this high heat ensures that crispy skin on the chicken and caramelized edges on the potatoes. My vintage Lodge cast iron skillet handles this temperature beautifully, but a quality baking sheet works too.
If your oven runs hot, reduce it to 400°F—just watch the chicken closely to prevent overcooking. 🌡️
The Pat-Dry Secret
When you pat the 1.5 lb bone-in chicken thighs dry with paper towels, you're not just removing moisture—you're creating the foundation for that perfect crispy skin. I use a clean kitchen towel to really absorb the moisture before applying the seasoning.
This step is non-negotiable if you want that restaurant-quality crunch. Trust me, the extra 30 seconds makes all the difference.
Timing Your Flips
About halfway through roasting (around 20 minutes), flip those chicken thighs and stir the potatoes. This ensures even browning and prevents the chicken from drying out. I use a pair of tongs to flip the chicken gently to avoid tearing the skin.
The potatoes should be golden around the edges but still firm inside—this is the perfect texture for soaking up all those delicious juices.
Leveraging the Pan Sauce
Don't skip the pan sauce—it's what transforms this dish from good to great. Scraping up those browned bits from the bottom of the pan creates a rich, flavorful base. I always use low heat when making the sauce to prevent it from curdling.
Adding the 1 tablespoon lemon juice at the end brightens up all those savory notes and balances the richness of the butter perfectly.
Resting for Redistribution
After removing the dish from the oven, let everything rest for 5 minutes with the door slightly ajar. This allows the juices to redistribute throughout the chicken and potatoes, ensuring every bite is moist and flavorful.
I learned this trick from Master Chef Chen—it's a game-changer for keeping your meal juicy and delicious. The slight gap in the oven door helps maintain that residual heat without overcooking.
Garnish Like a Pro
Fresh chopped parsley isn't just for looks—it adds a bright, herby note that cuts through the richness. I always garnish right before serving to keep the parsley vibrant and fresh. A sprinkle of flaky sea salt right before eating adds a final touch of sophistication.
This little detail makes your dish look and taste like it came from a high-end restaurant.
Nutrition facts
Frequently asked questions
Why use bone-in, skin-on chicken thighs instead of boneless or chicken breasts?
Bone-in, skin-on chicken thighs deliver richer flavor and juicier texture compared to boneless cuts. The skin crisps beautifully at 425°F, while the bone adds natural moisture that keeps the meat tender. Chicken breasts can dry out quickly, but thighs stay juicy even after roasting for 35-40 minutes. This method guarantees restaurant-quality results every time!
Can I substitute other seasonings if I don’t have McCormick’s garlic herb blend?
Mix 1 tsp dried thyme, 1 tsp dried rosemary, 1 tsp garlic powder, and ½ tsp onion powder for a homemade alternative. The blend’s herbs create that aromatic base, but this DIY version works perfectly. Just ensure you use 1.5 tsp kosher salt and 0.5 tsp black pepper as directed to balance the flavors.
What’s the best way to reheat leftovers without drying out the chicken?
Reheat in the oven at 350°F for 15 minutes to revive crispiness. Cover loosely with foil to prevent drying, and add a splash of chicken broth or water to the pan to create steam. This keeps the skin tender and the potatoes fluffy. Avoid microwaving—it makes the skin soggy!
How do I know when the chicken is fully cooked?
Use a meat thermometer to check the thickest part of the thigh—it should read 165°F. The skin should also be deep golden brown, and the juices should run clear, not pink. If unsure, let it rest for 5 minutes before slicing; the temperature will rise slightly during rest. This ensures perfect doneness every time!