Side Dishes
Mastering McCormick chicken and potatoes transforms a simple weeknight meal into a restaurant-worthy centerpiece. This one-pan herb-roasted harmony delivers perfectly seasoned chicken with crispy, golden potatoes—all achieved through a precise blend of McCormick’s signature seasonings and classic roasting techniques.
Growing up in Georgia, I learned that the right spices could elevate even the simplest ingredients into something extraordinary.
The secret lies in balancing McCormick’s garlic herb blend with a touch of smoked paprika for depth, while roasting everything together on a single sheet pan ensures crispy edges and tender centers.
This method cuts prep time to just 20 minutes and requires only five key ingredients, making it ideal for busy weeknights or weekend gatherings where you want to impress without spending hours in the kitchen.
What you’ll achieve is a dish where the chicken remains juicy and flavorful, while the potatoes develop a satisfying crunch and caramelized sweetness. The aromas alone—garlic, rosemary, and a hint of smokiness—will fill your home, signaling dinner is ready.
This recipe is foolproof, delivering professional-quality results that taste like they came from a Southern family’s Sunday supper.
The beauty of this one-pan approach is its versatility—serve it with a simple green salad or crusty bread to soak up every last bit of the savory juices.
Perfect for feeding a crowd or a cozy family dinner, this dish proves that with the right seasoning and technique, even the most basic ingredients can shine. Let’s get started on creating this herb-roasted harmony.
Ingredients for mccormick chicken and potatoes
Six essential ingredients transform into Southern comfort with minimal effort and maximum flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Thighs 🍗 | 2 lb | Cut into even 1-inch pieces |
| Russet Potatoes 🥔 | 3 lb | Cut into 1-inch chunks, skin on |
| McCormick Garlic Herb Seasoning 🧂 | 2 tbsp | Plus 1 tbsp extra for final coating |
| Smoked Paprika 🌶️ | 1 tbsp | For depth and smoky aroma |
| Extra-Virgin Olive Oil 🫒 | ½ cup | For crispy roasting |
| Fresh Rosemary 🌿 | ¼ cup | Chopped, stems removed |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Ground Black Pepper 🌶️ | 1 tsp | Freshly cracked preferred |
| Garlic Cloves 🧄 | 4 cloves | Minced for aromatic base |
The chicken thighs are non-negotiable here—bone-in, skin-on delivers the most flavor and moisture, but boneless works in a pinch. For potatoes, Russet varieties from Whole Foods or local farms create the ideal crispy exterior. The McCormick garlic herb seasoning is the backbone of this dish, so verify the expiration date—freshness matters. Smoked paprika adds depth, and while Penzeys offers premium options, the grocery store brand works fine. Fresh rosemary should have a vibrant green hue and a piney aroma; dried rosemary can substitute at half the quantity, but the texture won't be as appealing.
No smoked paprika? Substitute half the amount of regular paprika plus a pinch of liquid smoke for that signature smokiness. Running low on fresh rosemary? Dried thyme or oregano at one-third the amount will bridge the gap, though the aroma won't be identical. The olive oil should be extra-virgin and fruity—avoid the cheap, heavily refined varieties that lack flavor. For garlic, freshly minced is ideal, but jarred minced garlic in a pinch will suffice. If you're using pre-cut frozen potatoes, pat them thoroughly dry before roasting to ensure crispiness.
This dish reheats beautifully—350°F for 10-12 minutes restores crispiness. Store leftovers in an airtight container for up to 4 days in the refrigerator, or freeze for 3 months for future convenience. For meal prep, portion the chicken and potatoes separately to maintain texture. The flavors deepen overnight, making this an ideal make-ahead option for busy weeknights or gatherings where you want to impress with minimal effort.
Why You'll Love This Recipe
- One-Pan Magic: Between us, this recipe is my go-to when I don’t want to dirty more than one pan. Toss the chicken and potatoes on a sheet, drizzle that olive oil, sprinkle the McCormick seasoning and smoked paprika—boom. Thirty minutes later, you’ve got dinner without the dishes piling up.
- Paprika Perfection: That smoked paprika? It’s the secret weapon here. It gives the chicken this deep, slightly smoky edge that pairs so well with the creamy Russets. Honestly, I’ve tried other seasonings, but this combo feels like a warm hug for my taste buds—especially when the potatoes get that golden, buttery crust.
- Meal Prep MVP: I make this on Sundays and it lasts me all week. The chicken stays juicy when reheated, and the potatoes? They crisp up again like they’re fresh. Pack it for lunch, freeze portions, or just have leftovers for lazy nights—it’s that reliable.
- Budget-Friendly Feast: Chicken thighs are cheaper than breasts, and potatoes are basically free. Add a jar of McCormick seasoning and olive oil, and you’ve got a filling, flavorful meal that won’t break the bank. Plus, it stretches easily—feed a family or just me and my dog (who “helps” with cleanup).
Step-by-step instructions for one-pan herb-roasted chicken and potatoes
This method guarantees perfectly crispy chicken and tender potatoes with minimal effort and maximum flavor.
Prepare the Chicken and Potatoes for Roasting
Begin by cutting the 2 lb boneless, skinless chicken thighs into even 1-inch pieces using a sharp chef's knife. The uniform size ensures even cooking. In a large bowl, combine the chicken with 0.5 cup extra-virgin olive oil, 2 tbsp McCormick garlic herb seasoning, 1 tbsp smoked paprika, 1.5 tsp salt, 1 tsp ground black pepper, and 4 minced garlic cloves. Toss gently but thoroughly to coat each piece completely.
Next, cut the 3 lb russet potatoes into 1-inch chunks, leaving the skin on for texture. In a separate bowl, combine the potatoes with the remaining 0.25 cup chopped fresh rosemary and 1 tbsp extra McCormick garlic herb seasoning. Toss until every surface is lightly coated. The rosemary will infuse the potatoes with its piney aroma as they roast.
Arrange Components on the Roasting Tray
Preheat your oven to 425°F while you prepare the ingredients. Line a 17x12-inch rimmed baking sheet with aluminum foil for easy cleanup, then lightly grease it with a touch of olive oil to prevent sticking. Arrange the seasoned chicken pieces in a single layer across the center of the tray, leaving about 1-inch gaps between them.
Surround the chicken with the seasoned potato chunks, creating a single-layer border around the edges. This arrangement allows the chicken to roast in the center of the pan while the potatoes crisp up around the perimeter. The potatoes will absorb the chicken's juices as they cook, adding extra flavor without needing additional liquid.
Roast Until Golden and Crispy
Place the tray in the preheated oven and roast for 30 minutes, undisturbed. This initial phase allows the chicken to develop a golden crust while the potatoes begin to soften. After 30 minutes, use a sturdy spatula to gently flip each chicken piece and stir the potatoes, redistributing any accumulated juices.
Continue roasting for another 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are tender when pierced with a fork. The edges of the potatoes should be deep golden brown with crispy textures, while the chicken should be juicy and fully cooked. If the potatoes aren't crispy enough after this time, return them to the oven for an additional 5-10 minutes until they reach your desired texture.
Rest and Serve with Herb Garnish
Once fully cooked, transfer the tray to a wire rack and let the dish rest for 5-10 minutes. This resting period allows the juices to redistribute in the chicken, ensuring every bite is moist and flavorful. While resting, sprinkle the entire pan with an additional 2 tbsp chopped fresh rosemary for a final burst of aromatic freshness.
Serve immediately, dividing the chicken and potatoes evenly among 6 plates. The potatoes should be crispy on the edges with tender interiors, while the chicken will be succulent with a lightly crisp exterior. Pair with a simple green salad or crusty bread to complete the meal. The one-pan method makes cleanup effortless while delivering restaurant-quality results at home.
Pro Tips For Making Mccormick Chicken And Potatoes
- CRISP THE POTATOES FIRST: I learned this the hard way—tossing raw potatoes into the pan with chicken means they’ll steam instead of brown. Par-cook them in the oven at 400°F for 15 minutes (cut into 1-inch chunks) before adding them to the skillet. They’ll develop that golden crust you’re after without turning to mush.
- SEAR CHICKEN IN BATCHES: Crowding the pan turns this into a sad, greasy mess. Work in two batches if needed—high heat for 4-5 minutes per side until the chicken hits 165°F. The extra effort guarantees crispy edges and juicy centers, not soggy disappointment.
- SALT THE POTATOES BEFORE SEASONING: Plain salt draws out moisture, which is exactly what you want here. Toss your potato chunks with ½ teaspoon of kosher salt and let them sit for 10 minutes before adding the McCormick blend and smoked paprika. The seasoning will stick better, and the potatoes won’t release water mid-cook.
- ADD OLIVE OIL IN STAGES: Drowning the pan in oil makes this dish greasy. Start with just 1 tablespoon in the skillet, then add another if needed—you’re not deep-frying, just building flavor. The olive oil will crisp the chicken and potatoes without turning the whole thing into a slick, heavy mess. (Yes, even if you’re impatient like me.)
Best sauces and condiments for this mccormick chicken and potatoes
Garlic-Herb Butter
Elevate your dish with a simple garlic-herb butter drizzle that ties all the flavors together. Melt 2 tbsp unsalted butter with 1 tbsp minced garlic, 1 tsp McCormick garlic herb seasoning, and a pinch of fresh rosemary in a small saucepan over low heat for 2 minutes.
Drizzle over the finished dish just before serving—this adds a luxurious richness that complements the roasted flavors beautifully. 🌿
Pan Gravy Magic
Save the juices from your roasting pan to create a quick, flavorful gravy. After removing the chicken and potatoes, place the pan on the stovetop over medium heat. Add ½ cup chicken broth and scrape up any browned bits with a wooden spoon.
Simmer for 3-4 minutes until slightly thickened, then stir in 1 tbsp McCormick garlic herb seasoning and 1 tsp Dijon mustard. Pour this over the chicken and potatoes before serving for an instant flavor boost.
Creamy Horseradish Sauce
For a tangy contrast, whip up a creamy horseradish sauce that cuts through the richness. Mix ½ cup sour cream, 2 tbsp prepared horseradish, 1 tbsp lemon juice, and 1 tsp McCormick garlic herb seasoning in a bowl.
Thin with 1 tbsp milk if needed, then serve as a dipping sauce or spoon over the chicken. This sauce adds a bright, peppery kick that balances the dish perfectly.
Smoky Chipotle Aioli
Add a smoky, spicy dimension with a chipotle aioli that pairs wonderfully with the roasted flavors. Blend ½ cup mayonnaise, 1 tbsp adobo sauce (from a can of chipotles), 1 tsp McCormick garlic herb seasoning, and ½ tsp smoked paprika until smooth.
Serve as a dip or drizzle over the chicken and potatoes for a bold, smoky finish. This sauce is especially great if you love a little heat with your meal. 🌶️
Fresh Herb Oil
Brighten the dish with a fresh herb oil that enhances the natural flavors. Heat ¼ cup extra-virgin olive oil with 1 tbsp chopped fresh parsley, 1 tbsp chopped fresh chives, and ½ tsp McCormick garlic herb seasoning in a small saucepan over low heat for 1 minute.
Strain through a fine-mesh sieve to remove any herb bits, then drizzle over the finished dish. This adds a fresh, aromatic finish that elevates the entire meal.
Nutrition facts
Frequently asked questions
Can I use chicken breasts instead of thighs?
Chicken breasts work but require extra care to stay moist. Use bone-in, skin-on breasts cut into 1-inch pieces and reduce roasting time to 20-25 minutes total at 400°F to prevent drying. Baste with olive oil halfway through for added moisture. Thighs are preferred for their natural juiciness and richer flavor.
How do I get extra crispy potatoes?
For maximum crispiness, pat potato chunks completely dry before seasoning and arrange them in a single layer with space between pieces. Roast at 425°F for 40-45 minutes total, flipping once at 30 minutes. A light spray of olive oil before roasting enhances browning.
What if I don't have McCormick seasoning?
Make your own blend with 1 tbsp dried parsley, 1 tsp dried thyme, 1 tsp dried oregano, 1 tsp garlic powder, ½ tsp onion powder, and ½ tsp salt. This DIY version works nearly as well and costs less. Store-bought Italian herb blends also work in a pinch.
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 chicken broth. Cook on Low for 4-5 hours or High for 2-3 hours, stirring occasionally. The result will be tender rather than crispy, but perfect for a comforting meal.
How do I reheat leftovers without drying them out?
Reheat in a 350°F oven for 10-12 minutes on a baking sheet with a splash of water or broth. For microwave reheating, cover with a damp paper towel and heat in 30-second intervals, stirring between each. This preserves moisture and texture.