Side Dishes
This McCormick chicken and potatoes recipe transforms a simple one-pan dinner into a bistro-worthy meal with minimal effort. The secret lies in balancing McCormick's signature seasoning blend with fresh herbs to create layers of flavor that elevate humble ingredients.
Growing up in Georgia, I learned how the right seasoning could turn a weeknight dinner into something special—this recipe does exactly that.
The beauty of this dish is its simplicity: tender chicken thighs and crispy potatoes roast together in the same pan, absorbing rich, savory flavors. McCormick's seasoning provides the base, while a splash of lemon juice and fresh rosemary add brightness and complexity.
No fancy techniques required—just a sturdy skillet, high heat, and about 35 minutes of hands-off cooking time.
What you'll end up with is golden-brown chicken with crispy skin, tender potatoes that caramelize at the edges, and a pan sauce so flavorful it deserves a place at any dinner table.
The aroma alone will have everyone asking what you're serving, and the taste will keep them coming back for seconds. This is comfort food at its finest—restaurant-quality without the fuss.
Perfect for feeding a family or hosting dinner guests, this recipe scales easily and pairs beautifully with a simple green salad or crusty bread. The best part? Cleanup is a breeze with just one pan to wash. Let's get started on this bistro-style dinner that's sure to impress.
Ingredients for mccormick chicken and potatoes
McCormick's signature seasoning meets fresh herbs for a bistro-style dinner that's simple yet impressive.
| Ingredient | Amount | Notes |
|---|---|---|
| McCormick Garlic Herb Seasoning 🧂 | 1 ½ tbsp | For flavor base, not salt-heavy blend |
| Bone-In Chicken Thighs 🍗 | 4 whole | Skin-on, 6-8 oz each for crispiness |
| Baby Potatoes 🥔 | 1 ½ lb | Halved, unpeeled for texture |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | High smoke point for roasting |
| Fresh Rosemary 🌿 | ¼ cup | Chopped, stems removed for aroma |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed for brightness |
| Garlic Cloves 🧄 | 3 cloves | Minced for aromatic depth |
| Salt 🧂 | 1 tsp | Kosher or sea salt for seasoning |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for heat |
| Dried Thyme 🌿 | ½ tsp | Or 1 tsp fresh chopped |
| Butter 🧈 | 2 tbsp | Unsalted, for finishing sauce |
| Fresh Parsley 🌿 | ⅛ cup | Chopped, for garnish |
The McCormick Garlic Herb Seasoning is the backbone here—grab the 18-ounce jar from the spice aisle, not the tiny packets. Whole Foods or Kroger usually stock it, but check the bulk section if you prefer larger quantities. For the chicken, bone-in thighs are non-negotiable—they stay juicy while the skin crisps beautifully. Trader Joe's often has them pre-portioned, but any grocery store's butcher section will have them. Look for even-sized pieces (6-8 oz each) so they cook uniformly. Fresh rosemary should smell piney and vibrant—Costco's bulk sprigs are a steal if you'll use them often, but a single bunch works fine for this recipe.
No McCormick seasoning? Mix 1 tsp each of dried oregano, thyme, and basil with ½ tsp garlic powder—it's not identical but gets you close. Substituting chicken breasts? Pound them to ½-inch thickness and add 5 minutes to the cook time. Baby potatoes can be swapped for Yukon Golds cut into 1-inch chunks, though they'll lose some of that crispy edge. The lemon juice is key—bottled works in a pinch, but fresh is brighter. For extra depth, add a ½ tsp smoked paprika to the seasoning blend. The butter at the end? Use European-style if you can find it—it adds a richer finish without overpowering.
This dish reheats beautifully—350°F for 10-15 minutes—though it's even better fresh. Store leftovers in an airtight container for 3-4 days, or freeze portions for up to 3 months. The pan sauce thickens as it cools, so reheat with a splash of water or chicken broth to loosen it. For meal prep, cook an extra batch and portion into glass containers—the flavors meld overnight, making it taste even more restaurant-worthy. The rosemary and parsley can be prepped ahead and stored in the fridge for up to 5 days, wrapped in damp paper towels.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this for nights when I’d rather not wash three dishes. Toss the chicken and potatoes on a sheet pan, sprinkle that McCormick blend, and boom—done. The rosemary wafts through the house while it roasts, and honestly? That’s half the joy.
- Crispy-Creamy Perfection: The bone-in thighs stay juicy inside while the skin gets that golden, shatterable crust—no fancy techniques, just olive oil and patience. Baby potatoes caramelize into tender bites, and that garlic-herb seasoning? It’s the secret weapon that makes everything taste like it simmered for hours.
- Weeknight & Weekend Ally: Throw it together for a last-minute dinner or prep it ahead for a potluck. The flavors only get better after reheating, and it’s the kind of dish that feels fancy enough for company but unfussy enough for a Tuesday. (Yes, even on a Tuesday night.)
- Budget-Friendly Feast: Bone-in thighs stretch further than breasts, and baby potatoes are cheaper than their full-sized cousins. A single jar of that McCormick seasoning turns basic ingredients into something memorable—no specialty items required. Leftovers? They’re the best kind: still delicious the next day.
Step-by-step instructions for McCormick chicken and potatoes
This one-pan method delivers crispy chicken and tender potatoes with minimal effort.
Prep and Season the Chicken and Potatoes
Preheat your oven to 425°F. Rinse the 1.5 lb baby potatoes under cold water and pat them completely dry with a clean kitchen towel. Cut each potato in half lengthwise, leaving the skin intact. This ensures they hold their shape while roasting.
In a large bowl, combine the 4 whole bone-in chicken thighs (skin-on) with the 1.5 tbsp McCormick garlic herb seasoning, 1 tsp salt, 0.5 tsp black pepper, and 0.5 tsp dried thyme. Toss the potatoes with the same seasoning mixture, ensuring each piece is evenly coated. The herbs will infuse the chicken with aromatic depth while keeping the potatoes flavorful.
Sear the Chicken and Potatoes
Heat a large oven-safe skillet over medium-high heat. Add the 2 tbsp extra-virgin olive oil and let it get hot but not smoking. Arrange the seasoned chicken thighs skin-side down in the skillet, leaving space between each piece. Sear for 5-6 minutes until the skin is golden brown and crispy, pressing down gently with a spatula to ensure even contact.
Flip the chicken and carefully nestle the halved potatoes around them, cut-side down. The potatoes should fit snugly but not overcrowd. Sear for another 3-4 minutes until the cut sides begin to brown. This step creates a flavorful crust on both the chicken and potatoes, locking in juices and enhancing texture.
Roast Until Golden and Tender
Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender with slightly crispy edges. You'll know the chicken is done when the juices run clear and the skin is deeply golden.
About halfway through roasting (15 minutes in), sprinkle the 0.25 cup fresh rosemary and 3 minced garlic cloves over the chicken and potatoes. This adds a fragrant herbal note that pairs beautifully with the garlic herb seasoning. The aroma will fill your kitchen, signaling the dish is nearly ready.
Finish with Lemon and Butter
Remove the skillet from the oven and let it rest for 2-3 minutes. Stir in the 2 tbsp lemon juice and 2 tbsp butter, tossing gently to coat the chicken and potatoes evenly. The lemon brightens the dish, cutting through the richness of the chicken fat, while the butter adds a velvety finish.
Garnish with the 0.125 cup fresh parsley, chopped finely for a pop of color and freshness. The parsley not only looks beautiful but also adds a subtle herbal note that complements the rosemary and thyme. Serve immediately while the chicken is juicy and the potatoes are still warm and crisp-tender.
Pro Tips For Making Mccormick Chicken And Potatoes
- Sear Thighs First: Hit the bone-in thighs with a hot pan and olive oil for 4-5 minutes per side before adding anything else. I learned this the hard way—skipping the sear makes the chicken taste bland and dry, no matter how much seasoning you add later. The crust locks in flavor and keeps the meat juicy.
- Parboil Potatoes Properly: Boil the baby potatoes for 8-10 minutes in salted water until they’re just fork-tender, then drain and let them dry completely. Overcooking turns them mushy, and skipping the drying means they’ll steam instead of crisp. Trust me, the texture difference is night and day.
- Double the Rosemary: Tear the fresh rosemary into big chunks and scatter it directly over the chicken and potatoes—don’t chop it. After burning three batches with finely minced rosemary that turned bitter, I realized whole sprigs infuse flavor without overpowering. Toss them in at the end for aroma.
- Deglaze with Wine (or Broth): After searing the chicken, splash in ¼ cup of dry white wine or chicken broth to scrape up the browned bits—this is free flavor. I used to ignore this step, and the pan tasted sad. Even a cheap wine works; just let it reduce by half before adding the potatoes.
Wine and beer pairings for this dish
Crisp White Wine
This dish pairs beautifully with a dry Riesling from Germany or Austria—its bright acidity and subtle honeyed notes mirror the lemon and butter finish.
I love a Dr. Loosen Blue Slate from the Mosel region; it’s crisp enough to cut through the richness of the chicken fat while complementing the herbal rosemary. Serve it slightly chilled (45-50°F) to enhance its freshness. 🍷
Crisp Lager
For beer lovers, a German Pilsner like Warsteiner or Stella Artois is my go-to. The clean, malty profile balances the savory depth of the McCormick seasoning without overpowering the dish.
The slight bitterness from the hops also pairs surprisingly well with the crispy chicken skin. Keep it well-chilled (38-40°F) to highlight its refreshing qualities.
Light Red Option
If you prefer red wine, a Pinot Noir from Oregon or Burgundy adds an elegant touch. Look for something with bright cherry and earthy undertones—like a Domaine Drouhin Oregon Pinot Noir.
The light body won’t overpower the dish, and the acidity keeps the meal feeling fresh. Serve at 60-64°F to let its aromatics shine.
Seasonal Rosé
In warmer months, a dry Provence rosé like Whispering Angel or Château d’Esclans works wonderfully. Its crisp acidity and red fruit notes complement the lemon and rosemary, making it a refreshing match for summer dinners. Chill it thoroughly (45°F) to emphasize its vibrant character.
Non-Alcoholic Pairings
For a non-alcoholic option, try sparkling apple cider like Martinelli’s or a ginger beer such as Feather’s. The effervescence cleanses the palate between bites, while the slight sweetness of apple cider or ginger’s zing balances the savory flavors. Serve the cider ice-cold (35°F) for the best experience.
Nutrition facts
Frequently asked questions
Can I use chicken breasts instead of thighs?
The recipe works with chicken breasts, but you'll need to adjust the cooking time and prep. Pound them to ½-inch thickness and add 5-7 minutes to the roasting time. For extra crispiness, sear them longer on the stovetop before roasting. Use bone-in breasts if possible—they stay juicier.
What if I don't have McCormick seasoning?
No problem! Mix 1 tsp dried oregano, ½ tsp dried thyme, ½ tsp dried basil, and ½ tsp garlic powder for a similar flavor profile. For extra depth, add ¼ tsp onion powder. The dish will still taste delicious—just slightly less complex than the original.
How do I make this dish ahead of time?
Cook the chicken and potatoes as directed, then let them cool completely. Store in an airtight container for 3-4 days in the fridge. Reheat in a skillet over medium heat with a splash of water or broth to restore moisture. For best texture, serve within 2 days.
Can I use regular potatoes instead of baby potatoes?
Yes, but you'll need to adjust the cooking time. Cut Yukon Gold or red potatoes into 1-inch chunks and add 5-7 minutes to the roasting time. They'll lose some of that baby potato crispiness but still taste great. Parboil them for 5 minutes first if you're concerned about doneness.
Why did my chicken turn out dry?
Overcooking is the most common cause. Always check the internal temperature—it should reach 165°F. If using a meat thermometer, insert it into the thickest part of the thigh. For extra moisture, add 1 tbsp chicken broth to the pan when tossing with lemon and butter at the end.