Side Dishes
When you crave a McCormick chicken and potatoes recipe that delivers restaurant-quality comfort with minimal effort, this one-pan herb-crusted method is your answer. Growing up in small-town Georgia, I learned that the secret to crowd-pleasing meals lies in bold seasoning and simple techniques—principles I still use today in my kitchen.
The McCormick seasoning blend transforms ordinary chicken and potatoes into something extraordinary with just a sprinkle and a bake.
This recipe combines tender chicken thighs with crispy, golden potatoes in a single pan, creating a harmonious balance of textures and flavors. The herb crust adds an aromatic depth that elevates simple ingredients into a meal worthy of any family gathering.
With just 15 minutes of prep and 45 minutes of baking, you'll have a dish that feels indulgent but requires no fuss—perfect for weeknight dinners or holiday feasts.
The result is succulent chicken with perfectly seasoned skin and potatoes that are crisp on the outside while remaining tender inside. The aromatic herbs from the McCormick blend infuse every bite, creating a dish that's both comforting and impressive.
This method ensures even heat distribution, so no part of the pan is left undercooked or overdone.
Serve this one-pan wonder with a side of steamed green beans or a simple salad to round out the meal. The leftovers reheat beautifully, making it an ideal solution for meal prep. Here's how to create this foolproof, comforting dish that will become a staple in your home.
Ingredients for mccormick chicken and potatoes
Bold seasoning meets simple ingredients for a one-pan masterpiece. Just 12 ingredients transform chicken and potatoes into restaurant-quality comfort.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Chicken Thighs 🍗 | 1 ½ lb | Skin-on for crispier texture |
| Baby Potatoes 🥔 | 2 lb | Halved, unpeeled for texture |
| McCormick Herb Seasoning Blend 🌿 | 3 tbsp | Classic blend for depth |
| Extra-Virgin Olive Oil 🫒 | ⅓ cup | For crispy crust and moisture |
| Garlic Cloves 🧄 | 4 cloves | Minced for aromatic base |
| Fresh Rosemary 🌿 | ¼ cup | Chopped, for earthy flavor |
| Fresh Thyme 🌿 | ¼ cup | Leaves only, for brightness |
| Salt 🧂 | 1 ½ tsp | Kosher salt for seasoning |
| Black Pepper 🌶️ | 1 tsp | Freshly ground for heat |
| Butter 🧈 | 2 tbsp | Unsalted, for basting |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Garlic Powder 🧄 | ½ tsp | Extra depth for potatoes |
The McCormick seasoning blend is the star here—grab the classic herb mix from any grocery store's spice aisle. I always double-check the expiration date, because stale seasoning can make everything taste flat. For the chicken, skin-on thighs are key—they stay juicier and give you that crispy skin. Baby potatoes work best because they cook evenly, but Yukon Golds cut into quarters are a great backup. Fresh herbs like rosemary and thyme add layers of flavor, but if you're short on time, dried herbs at half the amount will still deliver. The garlic? Fresh is worth it here—minced or pressed, it makes all the difference.
No McCormick blend? Mix 1 tbsp dried thyme, 1 tbsp dried rosemary, 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp salt for a DIY version. The olive oil can be swapped for avocado oil if you prefer a higher smoke point. For extra crispiness, pat the chicken dry with paper towels before seasoning. The butter basting is non-negotiable—it keeps everything moist and adds richness. If you're prepping ahead, par-cook the potatoes for 10 minutes before assembling the pan to speed up baking time. And trust me, the parsley garnish at the end? Worth the extra minute—it brightens up the whole dish.
This dish reheats like a dream—just pop it in the oven at 375°F for 15-20 minutes until everything is heated through. Leftovers keep for 3-4 days in the fridge, but honestly, it's even better the next day as the flavors meld. For meal prep, portion into containers and reheat individual servings. The seasoning blend stays potent for 6 months if stored in a cool, dark place, so buy extra if you love this recipe. The herbs? Wrap them in damp paper towels and store in a bag—they'll last a week in the fridge.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this for nights when I’d rather watch TV than scrub pots. Toss everything—chicken, potatoes, garlic—on a sheet pan, drizzle with olive oil, and let the oven do the work. The McCormick blend handles all the seasoning heavy lifting, so you’re basically done in 40 minutes with zero cleanup.
- Garlic-Herb Bomb: That jar of McCormick seasoning isn’t just "flavor"—it’s conversation starter flavor. The way the garlic cloves caramelize while the chicken gets crispy edges? It’s the kind of dish that makes people ask, "What did you do to it?" (Spoiler: Just shake some seasoning and pray.)
- Weeknight Workhorse: Between us, this is my go-to for game day, lazy Sundays, or when my college-age kid texts, "What’s for dinner?" It reheats like a dream—crispy bits stay crispy, potatoes don’t turn to mush—and I’ve even served it cold the next day with a drizzle of olive oil. (Yes, even on a Tuesday night.)
- Budget Win: Chicken thighs and baby potatoes are cheap, but they don’t taste cheap. I make this for four people for under $15, and it stretches to leftovers that still taste fresh. Honestly, the only thing more impressive than the flavor is how little it costs to feed a crowd—or just me, three times in a row.
Step-by-step instructions for McCormick chicken and potatoes recipe
This one-pan dish delivers hearty comfort with minimal effort—crispy chicken, tender potatoes, and fragrant herbs all baked together.
Prep the Potatoes for Even Cooking
Start by halving the 2 lb baby potatoes lengthwise, leaving the skins on for texture. Place them in a large bowl and toss with the 0.33 cup extra-virgin olive oil, 0.5 tsp garlic powder, 1 tsp salt, and 0.5 tsp black pepper. The oil helps create a crispy exterior while keeping the insides tender. Spread the potatoes on a baking sheet and let them sit for 10 minutes—they'll soak up the seasoning better when slightly warm.
While they prep, chop the 0.25 cup fresh rosemary and 0.25 cup fresh thyme leaves. Set them aside—they'll add earthy depth to the dish. I like to use my fingers to strip the leaves from the stems for a cleaner look, but a sharp knife works too. The herbs should be finely chopped but not minced—you want visible flecks of green throughout the dish.
Season and Sear the Chicken
Pat the 1.5 lb boneless chicken thighs dry with paper towels—this is crucial for crispy skin. Season both sides generously with the remaining 0.5 tsp black pepper and 0.5 tsp salt. Then, sprinkle the 3 tbsp McCormick herb seasoning blend evenly over the chicken, pressing it into the meat so it sticks.
Heat a large oven-safe skillet over medium-high heat. Add the chicken thighs and cook for 4-5 minutes per side until golden brown spots form. You'll know they're ready to flip when they release easily from the pan. This initial sear locks in juices and builds flavor. Once browned, remove the chicken and set it aside on a plate.
Build the Herb-Crusted Potato Layer
In the same skillet (don't wipe it clean—the browned bits add flavor), melt the 2 tbsp butter over medium heat. Add the 4 minced garlic cloves and cook for 30 seconds until fragrant. Then, add the prepped potatoes in a single layer, arranging them skin-side down. Sprinkle the chopped rosemary and thyme evenly over the potatoes.
Cook for 5 minutes until the potatoes start to soften slightly at the edges. This pre-cooking helps them develop flavor before the final bake. Be careful not to overcrowd the pan—if needed, work in batches, but I've found this recipe fits comfortably in a 12-inch skillet.
Assemble and Bake to Perfection
Return the seasoned chicken thighs to the skillet, placing them on top of the potatoes. The residual heat will help them cook through while the potatoes finish. Pour any accumulated juices from the plate back into the skillet—this adds moisture and flavor.
Transfer the skillet to a preheated 400°F oven and bake for 30-35 minutes. You'll know it's done when the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender with crispy edges. The herbs should be fragrant and slightly crispy on top. If the edges brown too quickly, tent loosely with foil for the last 10 minutes.
Garnish and Serve Warm
Remove the skillet from the oven and let the dish rest for 5 minutes. This resting time allows the juices to redistribute, keeping the chicken moist. Then, garnish with the 0.25 cup chopped fresh parsley. The bright green color contrasts beautifully with the golden-brown chicken and potatoes.
Serve immediately with a side of crusty bread to soak up the herby juices. Each bite delivers tender chicken, crispy potatoes, and layers of aromatic herbs—perfect comfort food that's ready in under an hour. The McCormick seasoning blend does most of the flavor work, but the fresh herbs elevate it to restaurant-quality.
Pro Tips For Making Mccormick Chicken And Potatoes
- Par-Cook Potatoes First: I learned this the hard way—boiling baby potatoes for 8-10 minutes before roasting guarantees they’ll finish tender without turning to mush. Drain them well, then toss with olive oil and seasoning while still warm so the coating sticks (cold potatoes = dry final result).
- Sear Chicken Skin-Side Down: Even boneless thighs benefit from a quick sear—pat them very dry first, then hit the pan over medium-high heat for 2-3 minutes per side. The Maillard reaction happens fast, and skipping this step means flavor that’s just… fine, not bold.
- Crush Garlic Like It’s 1995: Minced garlic burns in seconds, but crushed cloves (peeled, smashed with the flat side of your knife) release flavor gradually. Toss them in with the potatoes early—they’ll mellow into the dish without turning bitter, and you won’t waste time babysitting the pan.
- Season Chicken Twice: Salt the thighs before searing, then sprinkle another layer of McCormick blend after they’ve browned. The first coat helps tenderize, the second locks in the herby flavor during the final bake. (Yes, even if the blend says “just add.”)
Dietary considerations for this mccormick chicken and potatoes
Gluten-Free Adaptation
The McCormick seasoning blend itself is naturally gluten-free, but always double-check the label since formulations can change. For the potatoes, ensure you're using a certified gluten-free olive oil like Primal Kitchen or Cholula to avoid cross-contamination. The chicken thighs and butter are inherently gluten-free, so no substitutions are needed there.
I've tested this adaptation with gluten-free tamari brushed on the chicken before baking for extra umami—just 1 tbsp adds depth without gluten. 🌱
Dairy-Free Options
Swap the 2 tbsp butter for vegan butter like Miyoko's or Earth Balance—both melt beautifully and add richness. For extra crispiness, use olive oil instead of butter entirely when prepping the potatoes.
I've also had great success using nutritional yeast (1 tbsp) mixed into the seasoning blend for a cheesy flavor without dairy. The dish remains just as flavorful and comforting.
Lower-Carb Modifications
Replace the 2 lb baby potatoes with 2 cups cauliflower florets for a lower-carb version. Toss them in the same seasoning blend and roast alongside the chicken. The texture difference is noticeable, but the herby flavor shines through.
For a middle ground, use ½ lb baby potatoes and 1 lb cauliflower—this cuts carbs while keeping some of the classic potato texture. The McCormick blend works perfectly on both ingredients.
Allergen-Friendly Tips
For nut allergies, ensure all seasoning blends and butter substitutes are nut-free. I recommend Simple Mills almond-free baking mix if you're using it as a thickener. The fresh herbs and olive oil are naturally allergen-free, so focus on verifying the McCormick blend's label.
For soy allergies, stick to the original recipe or use a certified soy-free olive oil. The chicken thighs remain safe as long as they're fresh and properly handled.
Keto-Friendly Version
Transform this into a keto-friendly meal by replacing potatoes with 2 cups sliced mushrooms (cremini or shiitake) and 1 cup diced zucchini. Toss them in the same seasoning blend and roast with the chicken. The mushrooms add an earthy depth that mimics potatoes, while zucchini provides a subtle sweetness.
For extra richness, top with ¼ cup crumbled feta** (optional) before serving. The McCormick blend's herbs work beautifully with these low-carb swaps. 💪
Nutrition facts
Frequently asked questions
Can I use chicken breasts instead of thighs?
Chicken thighs work best here because they stay juicy and flavorful during the long baking time. If you must use breasts, choose bone-in, skin-on pieces for better moisture retention and reduce baking time to 25-30 minutes. Thin-cut breasts can dry out—pound them to even thickness first.
What if I don't have McCormick seasoning?
Make your own blend with 1 tbsp dried thyme, 1 tbsp dried rosemary, 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp salt. For extra depth, add ½ tsp smoked paprika. Store in an airtight container for up to 6 months. The flavor won't be identical, but it'll still taste delicious!
Can I make this recipe in a slow cooker?
Yes! Brown the chicken first, then combine everything in your slow cooker with ¼ cup water or broth. Cook on Low for 4-5 hours or High for 2-3 hours. The potatoes will be softer but still flavorful. For crispy edges, transfer to a baking sheet and broil for 5 minutes at the end.
Why did my potatoes turn out mushy?
Mushy potatoes usually mean they were overcrowded or undercooked. For crispy results, halve baby potatoes (don't quarter) and arrange them in a single layer. Bake at 400°F until fork-tender with crispy edges (30-35 minutes). If using larger potatoes, increase baking time by 10-15 minutes. Always preheat your oven!
How do I reheat leftovers without drying them out?
Reheat in a 350°F oven for 15-20 minutes, covered with foil. For stovetop, use low heat with 1 tbsp water or broth to steam. Microwave only as a last resort—cover with a damp paper towel and heat in 30-second bursts. The dish reheats best when warm, not piping hot.