Side Dishes
This McCormick-style chicken and potatoes recipe delivers the comforting, herbaceous flavors of a classic Southern home-cooked meal—juicy chicken and crispy potatoes all roasted together in one pan.
Growing up in Georgia, I learned that the secret to perfect harmony lies in balancing McCormick's seasoned blends with fresh herbs and a precise roasting technique that ensures tender meat and golden potatoes.
The dish is designed to be simple yet impressive, perfect for family dinners or gatherings where the focus should be on connection, not complicated cooking.
The beauty of this recipe is its simplicity: just a few key ingredients come together to create a dish that tastes like it's been simmering all day.
You'll start with chicken thighs—their higher fat content keeps them juicy even after roasting—paired with baby potatoes that develop crispy edges while staying tender inside.
A blend of McCormick's garlic herb seasoning and a touch of smoked paprika creates that signature Southern flavor profile, while a splash of chicken broth in the pan keeps everything moist and aromatic.
The result is a one-pan wonder that requires minimal prep and cleanup, making it ideal for busy weeknights or when you want to impress without stress.
By the time you pull this dish from the oven, you'll have golden-brown chicken with crispy skin and perfectly seasoned meat, alongside potatoes that are crisp on the outside and fluffy within.
The aromas alone—herbaceous, slightly smoky, and rich—will fill your home, creating an atmosphere that feels like a warm embrace. This recipe is designed to be foolproof, ensuring restaurant-quality results even if you're new to roasting. The best part?
Every bite delivers that perfect balance of savory, herby, and slightly smoky flavors that define classic Southern comfort food.
Serve this dish with a simple green salad or crusty bread to soak up the juices, and you'll have a complete meal that's both satisfying and elegant. The leftovers reheat beautifully, making it perfect for meal prep or feeding a crowd.
Let's get started on creating this timeless, comforting dish that brings a taste of home to your table.
Ingredients for mccormick chicken and potatoes
Juicy chicken thighs and crispy baby potatoes—this one-pan wonder delivers Southern comfort with minimal effort.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Thighs, Bone-In 🍗 | 1 ½ lb | Skin-on for crispy texture |
| Baby Potatoes 🥔 | 2 lb | Halved, skin-on for crispiness |
| McCormick Garlic Herb Seasoning 🌿 | 2 tbsp | Classic blend for Southern flavor |
| Smoked Paprika 🌶️ | 1 tsp | For that signature smoky depth |
| Olive Oil 🫒 | 3 tbsp | Lightly toasted for aroma |
| Chicken Broth 💧 | ½ cup | Low-sodium preferred |
| Fresh Rosemary 🌿 | 1 tbsp | Chopped, for extra herbaceousness |
| Fresh Thyme 🌿 | 1 tbsp | Leaves only, fresh is best |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for warmth |
| Garlic Cloves 🧄 | 3 cloves | Minced for aromatic punch |
| Butter 🧈 | 2 tbsp | Cold, for crispy potatoes |
The chicken thighs are non-negotiable here—they stay juicy while the skin gets crispy. Look for bone-in, skin-on thighs at the meat counter, not pre-cut packages. Costco or local butchers often have the freshest cuts. Baby potatoes are a game-changer—they cook faster and develop that perfect crispy edge. If you can't find them, small Yukon Golds cut into quarters work too. The McCormick seasoning is the secret weapon—it's pre-measured for that classic Southern blend. Grab a small jar from the spice aisle, and trust me, it's worth it. Fresh herbs make all the difference, so snag a sprig of rosemary and thyme at the grocery store's produce section—they'll brighten up the dish instantly.
No McCormick seasoning? Mix 1 tsp dried parsley, 1 tsp dried oregano, and 1/2 tsp dried basil as a substitute. Smoked paprika can be swapped for regular paprika, but you'll lose that signature smoky flavor. The olive oil should be light, not extra-virgin—you don't want to overpower the dish. Trader Joe's or Whole Foods have great options. Fresh herbs wilt fast, so use them within a week. If you're short on time, dried herbs work at half the amount, but fresh is absolutely essential for that restaurant-quality taste. The garlic cloves should be fresh—no need to peel them yet, just give them a rough chop before adding to the pan.
This dish reheats like a dream—honestly, it tastes even better the next day. Store leftovers in an airtight container for up to 4 days in the fridge. For meal prep, double the recipe and freeze portions for up to 3 months. The potatoes get crispy again when reheated in the oven at 400°F for 10-15 minutes. Serve with a simple green salad or crusty bread to soak up those delicious juices. Trust me, this one-pan wonder is a crowd-pleaser that'll have everyone asking for seconds.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe when I’m too tired to scrub pots. Toss everything—chicken, potatoes, seasoning—on a single sheet pan, and let the oven do the work. No chopping boards, no extra bowls, just hands-off cooking.
- Smoky, Herby Obsession: That McCormick blend? It’s a flavor bomb. The garlic-herb mix clings to the chicken like a hug, while the smoked paprika gives the potatoes this deep, earthy warmth that makes every bite feel like a cozy hug.
- Leftovers That Don’t Suck: Between us, most chicken-and-potato leftovers taste sad. Not these. The crispy skin stays crispy, the potatoes hold their shape, and reheating takes two minutes in the microwave—or even better, straight from the fridge cold the next day.
- Budget Dinner, Big Impact: Bone-in thighs stretch for meals, baby potatoes cost pennies, and a jar of seasoning lasts forever. I feed my family four for under $15, and honestly? They’d never guess it’s this affordable.
Step-by-step instructions for McCormick chicken and potatoes
Here's how to create this one-pan masterpiece with rich, herby flavors and perfectly crispy edges.
Prep and Season the Chicken and Potatoes
Preheat your oven to 425°F. While it heats, trim any excess fat from the 1.5 lb chicken thighs, bone-in, leaving just a thin layer for flavor. Pat them dry with paper towels—this ensures maximum crispiness. In a small bowl, mix together the 2 tbsp McCormick Garlic Herb Seasoning, 1 tsp smoked paprika, 1 tsp salt, and 0.5 tsp black pepper. Rub this mixture all over the chicken, pressing it into the skin so it sticks.
Halve the 2 lb baby potatoes (skin-on) and place them in a large bowl. Add the 3 tbsp olive oil, 1 tbsp chopped fresh rosemary, 1 tbsp fresh thyme, 3 minced garlic cloves, and toss everything together until the potatoes are evenly coated. Spread them on a large baking sheet in a single layer, making sure they don't overlap—this prevents steaming and ensures crispy edges.
Roast the Potatoes First
Place the baking sheet with potatoes in the preheated oven and roast for 20 minutes. This head start ensures the potatoes get perfectly crispy while the chicken cooks through. After 20 minutes, remove the sheet and flip the potato halves, then push them to one side of the pan, creating space for the chicken.
Here's the thing—roasting the potatoes first prevents them from becoming soggy when the chicken's juices release. The potatoes will soften slightly but maintain their crispy edges. If they're browning too quickly, tent them loosely with foil to prevent over-browning while you cook the chicken.
Add the Chicken and Deglaze
Add the seasoned chicken thighs, bone-in to the empty side of the baking sheet. Pour the 0.5 cup chicken broth into the pan, then tilt the sheet slightly to distribute the liquid. This creates a flavorful pan sauce as the chicken roasts. Return the sheet to the oven and roast for 30-35 minutes, until the chicken reaches an internal temperature of 165°F and the skin is golden brown and crispy.
I like to check the chicken at the 30-minute mark—your oven might run hot, so start checking early. The potatoes should be tender when pierced with a fork but still hold their shape. If they're not quite done, return them to the oven for another 5-10 minutes while the chicken rests.
Finish with Butter for Extra Richness
Once the chicken is fully cooked, remove the pan from the oven and let it rest for 5 minutes. This resting period allows the juices to redistribute, keeping the chicken moist. While it rests, cut the 2 tbsp cold butter into small cubes and scatter them over the potatoes. Return the pan to the oven for 2-3 minutes just to melt the butter and create a golden, glossy finish.
This final step adds a luxurious richness to the potatoes, making them irresistibly crispy and flavorful. The butter also helps bind the herbs and garlic to the potatoes, ensuring every bite is packed with flavor. Serve immediately, with the crispy chicken and herby potatoes piled together on plates.
Pro Tips For Making Mccormick Chicken And Potatoes
- CRISP THE POTATOES FIRST: Toss the baby potatoes in 1 tablespoon of olive oil, smoked paprika, and a pinch of salt, then roast them alone at 425°F (220°C) for 20 minutes before adding the chicken. I learned this the hard way—skipping this step means soggy potatoes, and nobody wants that. The extra time upfront guarantees they’ll stay fluffy and crispy, not steamed by the chicken’s juices.
- PAT THE THIGHS DRY: Before seasoning, wipe down the bone-in chicken thighs with paper towels—get them bone-dry. Moisture is the enemy of a good crust, and this recipe relies on that garlic-herb seasoning sticking like glue. I used to rush this, and the seasoning would just flake off. Take the 30 seconds—your crispy skin will thank you.
- DON’T OVERCROWD THE PAN: Spread the chicken thighs in a single layer with space between them, even if it means two batches. I’ve seen people jam them in like sardines, and guess what? The skin turns greasy, not golden. A hot pan needs room to work its magic—give it that space, or you’ll end up with sad, uneven cooking.
- SAUTE THE POTATOES AFTER: After the chicken rests, dump the roasted potatoes into the same pan (no need to clean it) and crank the heat to medium-high. Toss them for 3-4 minutes until they’re caramelized in spots—this adds depth the oven alone can’t. It’s not a rule, but it’s the thing that makes this dish feel restaurant-worthy without extra effort.
Creative variations of these flavors
Southern-Style Casserole
Transform this dish into a comforting casserole by layering the chicken and potatoes in a 9x13-inch baking dish with a creamy cheese sauce.
After roasting the chicken and potatoes as directed, mix 1 cup shredded cheddar cheese, ½ cup sour cream, and 1 tbsp McCormick Garlic Herb Seasoning in a bowl. Spread half the potatoes in the dish, top with chicken, then add remaining potatoes.
Pour the cheese mixture over everything, cover with foil, and bake at 375°F for 20 minutes until bubbly. Broil for 2-3 minutes to get a golden top. This version is perfect for meal prep and tastes even better the next day. 🧀
Creamy Garlic Mashed Potatoes Twist
Skip the roasted potatoes and make creamy garlic mashed potatoes instead.
After roasting the chicken, boil the baby potatoes until tender, then mash them with 4 tbsp butter, ½ cup warm chicken broth, 2 minced garlic cloves, 1 tbsp McCormick Garlic Herb Seasoning, and ½ tsp salt.
Serve the chicken alongside this velvety mash—it’s a match made in Southern comfort food heaven. For extra indulgence, top with crispy fried onions. 🥔
Spicy Cajun Kick
Add a Cajun twist by swapping the smoked paprika for 1 tbsp Cajun seasoning (like Tony Chachere’s) and adding ½ tsp cayenne pepper to the chicken rub. Serve with a side of cornbread and a cooling avocado salad to balance the heat.
This version is a crowd-pleaser at tailgates or BBQ gatherings. I’ve tested this at my farm and it’s a hit with guests who love bold flavors. 🌶️
Herb-Infused Gravy Finish
For a restaurant-worthy touch, make a herb-infused gravy using the pan drippings. After removing the chicken and potatoes, place the baking sheet on the stovetop over medium heat. Add 2 tbsp flour and whisk to combine, then gradually pour in 1 cup chicken broth while stirring.
Simmer for 3-5 minutes until thickened. Stir in 1 tbsp McCormick Garlic Herb Seasoning and 1 tsp fresh thyme. Drizzle this gravy over the chicken and potatoes before serving—it elevates the dish instantly. 🍲
Breakfast-for-Dinner Version
Turn this into a breakfast casserole by adding 4 beaten eggs, ½ cup milk, and ½ cup shredded cheddar cheese to the roasted chicken and potatoes. Mix everything together, cover, and bake at 350°F for 20-25 minutes until set.
Top with chives and crumbled bacon for a hearty morning meal. This is a great way to use leftovers or prep ahead for busy weekdays. 🍳
Global Fusion Twist: Moroccan Spice
Swap the McCormick seasoning for 1 tbsp ras el hanout (a Moroccan spice blend) and add ½ tsp ground cumin and ½ tsp cinnamon to the chicken rub. Serve with a side of couscous or warm flatbread for a fusion twist.
The warm spices pair surprisingly well with the herbaceous notes, creating a unique flavor profile. This version is perfect for adventurous eaters looking to spice things up. 🌍
Nutrition facts
Frequently asked questions
Can I use boneless chicken breasts instead of bone-in thighs?
While you can use boneless breasts, bone-in thighs are ideal for this recipe. The bones keep the meat juicier during roasting, and the skin-on thighs create that perfect crispy texture. If using breasts, pat them extra dry and consider brining for 30 minutes to prevent dryness.
What if I don't have McCormick seasoning? Can I substitute?
Mix 1 tsp dried parsley, 1 tsp dried oregano, and ½ tsp dried basil as a simple substitute. For extra depth, add ½ tsp onion powder and ½ tsp garlic powder. The key is balancing the herbaceous notes—don't skip the garlic or rosemary, as they're essential for that classic flavor.
Why do the potatoes turn out soggy instead of crispy?
Soggy potatoes usually happen when they steam instead of roasting. To fix this, spread them in a single layer with space between each piece, and avoid overcrowding the pan. Also, roast them for 20 minutes before adding chicken—this gives them a crispy head start. If they're already soggy, broil for 2-3 minutes at the end to restore crispiness.
How do I make this dish ahead of time for a gathering?
This recipe reheats beautifully! Cook the chicken and potatoes as directed, then store in an airtight container for up to 4 days in the fridge. For larger gatherings, double the recipe and freeze portions for 3 months. To reheat, bake at 375°F for 15-20 minutes until heated through. The potatoes may lose some crispiness, so broil for 2 minutes at the end to restore it.
Can I use this recipe for meal prep during the week?
Yes! This dish is perfect for meal prep. Cook a larger batch and portion it into airtight containers for up to 4 days. Reheat in the microwave for 2-3 minutes or in the oven at 350°F for 15 minutes. The flavors actually deepen overnight, making it taste even better the next day. Just avoid reheating directly in the microwave to keep the potatoes crispy.