Side Dishes
This McCormick-inspired chicken and potatoes recipe delivers crispy skin and juicy meat magic in a single pan—no fuss, no failure. 🔥 Growing up in Georgia, I learned how simple seasonings could transform humble ingredients into something extraordinary, and this dish proves it every time.
The secret lies in balancing McCormick's signature blends with proper roasting techniques that lock in moisture while creating that coveted golden crust.
The beauty of this recipe is its simplicity: just a few key ingredients, a single baking sheet, and 30 minutes of hands-off time. I use McCormick's Garlic Herb blend for the chicken, which adds layers of savory depth without overwhelming the natural flavor of the meat.
Meanwhile, the potatoes get tossed in olive oil and the same seasoning, ensuring they develop a crispy exterior while staying tender inside. This method works whether you're feeding a family or cooking for two.
By the time it emerges from the oven, you'll have perfectly browned chicken with skin that shatters at the touch and meat so tender it falls off the bone.
The potatoes will be crispy on the edges, fluffy in the center, and infused with the same herby aroma that makes this dish irresistible. The flavors meld beautifully together, creating a harmonious balance that's both comforting and impressive.
Serve this dish with a simple green salad or steamed vegetables for a complete meal that feels restaurant-quality but requires minimal effort. The leftovers reheat beautifully too, making it perfect for meal prep.
Let's get started on creating this crowd-pleasing classic that brings a touch of Southern charm to any table.
Ingredients for mccormick chicken and potatoes
Nine ingredients. One pan. Southern comfort meets crispy perfection with McCormick's signature touch.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skin-On Chicken Thighs 🍗 | 1 ½ lb | Large, even-sized for even cooking |
| Russet Potatoes 🥔 | 2 lb | Medium-sized, cut into 1-inch chunks |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | Lightly toasted for deeper flavor |
| McCormick Garlic Herb Seasoning 🌿 | 2 tbsp | For chicken and potatoes |
| Coarse Sea Salt 🧂 | 1 ½ tsp | Kosher or Diamond Crystal preferred |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | Cracked peppercorns preferred |
| Garlic Cloves 🧄 | 4 cloves | Minced for extra aroma |
| Fresh Rosemary 🌿 | ¼ cup | Chopped, stems removed |
| Fresh Thyme Leaves 🌿 | ¼ cup | Or 1 tsp dried thyme |
The chicken thighs are non-negotiable here—skin-on delivers that legendary crispiness while keeping the meat juicy. Grab the thighs, not breasts, from the meat counter at Whole Foods or your local butcher for the best quality. Look for pieces with a good layer of fat and vibrant color. If you're using frozen, thaw overnight in the fridge. The potatoes? Russets are ideal—they brown beautifully and hold their shape. Cut them uniformly so they cook at the same rate. For the herbs, fresh is best—the grocery store's produce section usually has them in the refrigerated area, but a farmers market will give you even more flavor.
No McCormick seasoning? Substitute 1 tbsp each of dried oregano, thyme, and rosemary plus 1 tsp garlic powder. Short on rosemary? Fresh sage works too. The olive oil matters—extra-virgin adds richness, but regular works in a pinch. For extra crispy skin, pat the chicken dry before seasoning. The minced garlic and herbs can be mixed into the seasoning blend ahead of time for convenience. If you're prepping ahead, toss the potatoes in oil and seasoning up to 24 hours before cooking, but don't add the chicken until ready to roast.
This dish reheats beautifully—just 5 minutes at 350°F covered with foil. Store leftovers in the fridge for 4-5 days, or freeze for 3 months for quick meals. For meal prep, portion into containers with the juices—it reheats like it just came out of the oven. The crispy skin stays intact if you reheat covered, then uncover for the last minute. Double the recipe? Use two baking sheets for even browning. The flavors only get better as they sit, so don't hesitate to make extra.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe because it’s literally one pan—no chopping boards, no extra dishes. Toss those russets in whole, slap on the thighs, sprinkle that McCormick seasoning, and let the oven do the work. My counter stays clear, and my Tuesday nights stay sane.
- Crispy-Creamy Perfection: That skin-on chicken? Chef’s kiss. Golden and crispy outside, juicy and tender inside—no dry bites here. The garlic-herb seasoning clings to everything like it’s glued on, turning simple potatoes into something that tastes like it simmered for hours (but didn’t).
- Weeknight to Potluck: Between us, this is my go-to for everything—dinner with the in-laws, lazy Sunday leftovers, or even a last-minute potluck. The flavors hold up, the portions are generous, and honestly? No one ever asks what’s in it. (They just ask for seconds.)
- Budget-Friendly Feast: Skin-on thighs and russets are cheap, but they feel like a splurge. A single bag of potatoes and a few chicken thighs stretch across three meals—lunch, dinner, and reheated sandwiches the next day. Plus, the seasoning? A tiny jar lasts forever. My wallet thanks me every time.
Step-by-step instructions for McCormick chicken and potatoes
Here's how to achieve perfectly crispy skin and juicy meat in one pan.
🍳 Step 1: Prep and Season the Chicken and Potatoes
Preheat your oven to 425°F. While it heats, pat the 1.5 lb boneless, skin-on chicken thighs completely dry with paper towels—this is crucial for crispy skin. Place them skin-side up in a large oven-safe skillet.
Cut the 2 lb russet potatoes into 1-inch chunks and spread them around the chicken, leaving space between pieces for even browning. In a small bowl, mix together the 0.25 cup extra-virgin olive oil, 2 tbsp McCormick garlic herb seasoning, 1.5 tsp coarse sea salt, and 0.5 tsp freshly ground black pepper. Pour half of this mixture over the chicken and potatoes, reserving the rest for later.
Here's the thing—don't skip the drying step. Even a little moisture on the chicken skin will prevent that perfect crisp you're after. The potatoes will absorb the oil and seasoning beautifully, giving them a golden crust while staying tender inside.
🔥 Step 2: Sear for Crispy Skin and Golden Potatoes
Place the skillet on the stovetop over medium-high heat for 5 minutes to get everything hot and sizzling. You'll see the chicken skin start to blister and turn golden—this is your signal to flip the chicken once. Press down gently on the thighs during the first minute to prevent curling.
After flipping, immediately add the 4 minced garlic cloves, 0.25 cup chopped fresh rosemary, and 0.25 cup fresh thyme leaves to the pan. Stir everything together for 1 minute to distribute the herbs and aromatics. Then transfer the skillet to your preheated oven.
Real talk: if the potatoes aren't golden after 5 minutes, they will be in the oven. The high heat creates that beautiful crust while the chicken continues to render fat, basting the potatoes underneath. Don't walk away—this is when the magic happens.
⏰ Step 3: Roast Until Juicy Perfection
Roast for 40-45 minutes until the chicken skin is deep golden brown and crispy, and the potatoes are fork-tender with crispy edges. You'll know the chicken is done when it reaches an internal temperature of 165°F in the thickest part of the thigh.
About halfway through cooking (20-25 minutes), flip the chicken thighs again and spoon any accumulated juices from the pan over the potatoes. This basting ensures maximum flavor in every bite. If the potatoes look dry, add 2 tablespoons water to the pan and cover with foil for the last 10 minutes to prevent over-browning.
Your oven might run hot, so start checking at the 35-minute mark. The potatoes should be tender enough to pierce with a fork but still hold their shape. The chicken should pull away from the bone easily, with crispy skin that crackles when you touch it.
🍽️ Step 4: Rest and Serve with Flavorful Pan Juices
Remove the skillet from the oven and let everything rest for 5-10 minutes before serving. This resting period allows the juices to redistribute throughout the chicken, preventing them from running out onto your plate. The potatoes will stay warm while they absorb those delicious pan juices.
Serve directly from the skillet, spooning any accumulated juices over the top. Each bite should deliver tender, juicy chicken with crispy skin, paired with perfectly seasoned potatoes that have absorbed all that beautiful garlic-herb flavor. The combination of textures and temperatures makes this dish truly special.
Don't skip the resting step—this is what transforms good chicken into exceptional chicken. The difference in juiciness is night and day. Pair with a simple green salad and crusty bread to soak up those flavorful pan juices.
Pro Tips For Making Mccormick Chicken And Potatoes
- CRANK THE HEAT FIRST: I learned this the hard way—low heat means soggy potatoes and dry chicken. Start your oven at 425°F (220°C) and don’t back down until the potatoes pierce easily with a fork. The skin-on thighs need that initial blast to render fat and crisp the skin properly.
- CUT POTATOES UNIFORM: Skip the "eyeballing it" approach. Russets cook unevenly if chunks vary in size. Aim for 1.5-inch cubes—big enough to hold shape but small enough to cook through without turning to mush. A 10-inch chef’s knife works best; don’t overcrowd the pan.
- SALT THE POTATOES BEFORE SEASONING: This isn’t just about taste—it’s about texture. Toss the raw potato cubes with 1 teaspoon of coarse sea salt and let them sit for 10 minutes while you prep the chicken. The salt draws out moisture, ensuring a crispier exterior later when you add the McCormick blend.
- REST THE CHICKEN AFTER SEASONING: Resist the urge to toss the seasoned thighs straight into the oven. Let them sit on a wire rack for 5 minutes—this lets the garlic herb seasoning cling to the skin instead of sliding off into the pan. (Yes, even if you’re impatient like me.)
Serving suggestions for this mccormick chicken and potatoes
Classic Southern Style
Serve this dish family-style straight from the skillet, just like we do at my farmhouse table in Georgia. The crispy skin on the chicken and golden potatoes make for an impressive centerpiece that feels restaurant-worthy but comes together in minutes.
I like to add hot buttered cornbread on the side—its sweetness cuts through the savory richness beautifully. 🍗
Fresh Green Contrast
A simple arugula salad with lemon vinaigrette provides the perfect fresh contrast to the rich chicken and potatoes. Toss 4 cups baby arugula with 2 tbsp olive oil, 1 tbsp fresh lemon juice, and a pinch of flaky sea salt.
Add ¼ cup toasted walnuts for crunch and 1 tbsp crumbled feta for a tangy finish. The peppery greens cleanse your palate between bites.
Herb-Infused Gravy
For an elevated touch, make a quick herb-infused gravy using the pan drippings. After removing the chicken and potatoes, place the skillet on the stovetop over medium heat. Add ½ cup chicken broth and scrape up any browned bits from the bottom.
Stir in 1 tbsp McCormick garlic herb seasoning and simmer for 2 minutes. Pour over the chicken and potatoes before serving for extra richness. 🌿
Bread Basket Essentials
Keep a basket of warm crusty bread on the table for soaking up those delicious pan juices. I recommend a baguette or sourdough—their sturdy crust holds up to the moist chicken and potatoes.
For extra flair, brush the bread with garlic-infused olive oil before serving. The combination of textures and flavors makes every bite of this dish even more satisfying.
Wine Pairing Perfection
A crisp Sauvignon Blanc from Napa Valley complements this dish beautifully. Its bright acidity and citrus notes balance the rich, herby flavors. For red wine lovers, a Pinot Noir with its light body and red fruit flavors works wonderfully.
Avoid heavy, tannic wines that might overpower the delicate herb notes. Serve chilled white wine and slightly below room temperature for reds. 🍷
Make-Ahead Garnishes
Prepare garnishes ahead of time to streamline serving. Chop fresh parsley and thyme for a final sprinkle. Toast pine nuts or pumpkin seeds for added crunch. Store these in airtight containers in the fridge until ready to use.
A drizzle of truffle oil (just ½ teaspoon) adds a luxurious touch that elevates the dish to gourmet status without much effort.
Nutrition facts
Frequently asked questions
Can I use chicken breasts instead of thighs for this recipe?
Thighs are ideal because they stay juicy and crispy, but you can use breasts if you prefer. Pat them extra dry and reduce oven time to 25-30 minutes (they cook faster). For best results, brining the breasts for 30 minutes in salted water first helps retain moisture.
What if I don't have McCormick seasoning? What's the best substitute?
Mix 1 tbsp dried oregano, 1 tbsp dried thyme, 1 tbsp dried rosemary, and 1 tsp garlic powder for a close match. For extra depth, add ½ tsp onion powder. The key is balancing earthy herbs with garlic for that signature flavor profile.
How do I get the potatoes extra crispy without burning them?
Parboil the potato chunks for 5 minutes first, then drain and pat completely dry before roasting. This jumpstarts the cooking process so they crisp up without over-browning. Also, spread them in a single layer with space between pieces for better airflow.
Can I make this recipe in a slow cooker?
Not ideal for crispy skin, but you can adapt it! Brown the chicken in a skillet first, then transfer everything to the slow cooker on low for 4-5 hours. For crispy potatoes, broil for 5 minutes at the end. The chicken will be tender but lose the signature crispiness.
What's the best way to reheat leftovers without drying out the chicken?
Cover with foil and reheat at 350°F for 10-15 minutes. For extra moisture, add 1 tbsp water or broth to the pan before reheating. Microwaving works too—just 1 minute covered, then 30 seconds uncovered to restore crispiness.