Mccormick Chicken And Potatoes Recipe: One-Pan Roast With Herby Crisp

This McCormick Chicken and Potatoes recipe delivers a one-pan roast so flavorful it’ll become your go-to weeknight dinner. The secret lies in McCormick’s herby seasoning blend, which transforms simple ingredients into a crispy, aromatic masterpiece—perfect for feeding a family or impressing guests without extra effort.

What makes this recipe stand out is the foolproof method that roasts chicken thighs and potatoes together, creating a golden, crispy exterior while keeping the meat juicy.

The McCormick seasoning adds layers of savory depth, while garlic and rosemary elevate every bite. No flipping, no fuss—just 30 minutes of hands-off cooking in the oven.

By the time it’s done, you’ll have tender, juicy chicken with crispy skin and perfectly roasted potatoes that are caramelized at the edges. The aromas alone will have everyone at the table asking for seconds, and the clean-up is minimal since everything cooks on one sheet pan.

This is comfort food at its finest.

Serve with a fresh green salad or crusty bread to soak up the herby juices. The recipe scales easily for larger gatherings, and leftovers reheat beautifully. Here’s how to make it—restaurant-quality results without the restaurant prices.

Ingredients for mccormick chicken and potatoes

McCormick's signature seasoning meets simple proteins and potatoes for a one-pan masterpiece.

The quality of your chicken and potatoes makes all the difference here. Chicken thighs are ideal—they stay juicy while developing crispy skin, unlike breasts that dry out. Look for organic or pasture-raised at specialty stores like Whole Foods or local butchers for richer flavor. Baby potatoes are perfect because they cook uniformly, but Yukon Golds cut into 1-inch cubes work too. The McCormick Garlic Herb Seasoning is non-negotiable—avoid generic blends, as they lack the balanced savory-herb profile. For rosemary, fresh is essential; dried loses its piney aroma when rehydrated. Store-bought seasonings like McCormick's are convenient, but professional chefs often make their own by blending dried rosemary, thyme, garlic powder, and parsley.

No McCormick seasoning? Substitute 1 tbsp dried thyme, 1 tsp dried rosemary, 1 tsp garlic powder, and 1 tsp onion powder for a homemade blend. Short on fresh rosemary? Dried at half the amount works, though the flavor will be milder. For the olive oil, avocado oil has a higher smoke point and similar neutral profile. The butter can be swapped for ghee if you prefer a dairy-free option, though it adds a distinct caramelized note. Heavy cream can be omitted entirely for a lighter version, but the richness complements the herby seasoning beautifully. If you're serving this to a crowd, double the batch—the flavors intensify when reheated, making leftovers even more delicious.

This dish reheats beautifully—4-5 days in the fridge or 3 months frozen—so it's perfect for meal prep. For crispy results, re-crisp under a broiler for 2-3 minutes before serving. Store potatoes and chicken separately in the fridge to maintain texture. The seasoning blend keeps its potency for 6 months if stored in an airtight container away from light. Garnish with fresh parsley and lemon zest just before serving to brighten the dish. Leftovers make excellent sandwiches or salads the next day.

Step-by-step instructions for one-pan roasted chicken and potatoes

Here's the method for achieving perfectly crispy potatoes and juicy chicken in a single pan.

Start by cutting the 1.5 lb boneless, skinless chicken thighs into even 1-inch pieces. This ensures consistent cooking and maximum surface area for flavor absorption. While the chicken rests, halve the 2 lb baby potatoes lengthwise, leaving the skins on for texture and nutrients.

In a large bowl, combine the potato halves with 2 tablespoons extra-virgin olive oil, 2 tablespoons McCormick garlic herb seasoning, 1.5 teaspoons diamond crystal kosher salt, and 0.5 teaspoon freshly ground black pepper. Toss gently but thoroughly to coat every surface. The potatoes should glisten slightly from the oil, indicating even distribution.

Heat a large oven-safe skillet over medium-high heat until hot. Add the chicken pieces in a single layer, allowing them to develop a golden crust without overcrowding. Cook for 4-5 minutes per side until they're browned and cooked through to 165°F internally. Remove the chicken and set aside on a plate.

In the same skillet, add the seasoned potatoes in a single layer, arranging them cut-side down. Cook undisturbed for 5 minutes to develop a light crust. This initial sear is critical for building flavor and texture in the final dish. Once the bottoms are golden, carefully flip the potatoes to crisp the other side.

Transfer the skillet to a preheated 425°F oven and roast for 25-30 minutes, until the potatoes are tender when pierced with a fork and the chicken is fully cooked. The potatoes should be deeply golden with crisp edges, while the chicken remains juicy throughout.

Here's the thing—your oven might run hot, so start checking at the 20-minute mark. If the edges are browning too quickly, tent loosely with foil to prevent burning while ensuring the centers cook through. The potatoes should yield slightly when pressed but still hold their shape.

Remove the skillet from the oven and reduce heat to medium-low. Add the 2 tablespoons cold unsalted butter and 4 cloves minced garlic cloves, stirring gently to melt and coat the chicken and potatoes. Let it simmer for 2 minutes until the butter foams and the garlic becomes fragrant.

Stir in the 0.25 cup heavy cream, 0.5 teaspoon fresh rosemary, and 1 teaspoon lemon zest, coating everything evenly. The sauce should thicken slightly, creating a luscious glaze that clings to both the chicken and potatoes. Taste and adjust seasoning if needed—this is where the final balance of flavors comes together.

Sprinkle the dish with 2 tablespoons chopped fresh parsley just before serving. The parsley adds a bright contrast to the rich, herby flavors while enhancing the visual appeal. Serve family-style straight from the pan, ensuring every bite delivers crispy potatoes, tender chicken, and that irresistible herby cream sauce.

This one-pan method guarantees minimal cleanup while delivering maximum flavor. The combination of crispy potatoes and juicy, herb-infused chicken makes this dish ideal for weeknight dinners or special occasions alike.

Serving suggestions for this mccormick chicken and potatoes

Family-Style Plating

Serve this dish straight from the pan for maximum flavor and presentation. The crispy potatoes and juicy chicken create a visually stunning contrast when arranged in a rustic cast-iron skillet or ceramic baking dish.

I love using a large oval platter to showcase the golden edges, and the herby cream sauce pools beautifully at the center. 🥘

For a more elegant touch, transfer the chicken and potatoes to a wooden serving board or slate platter after plating. The natural wood grain adds warmth to the dish and complements the earthy tones of the roasted vegetables.

Keep the pan warm in a 200°F oven while you plate to maintain crispiness.

Bread Pairings

A crusty baguette or sourdough loaf is my go-to for soaking up the herby cream sauce. Toast slices in the oven for 5-7 minutes at 375°F until golden, then brush with garlic-infused olive oil for extra flavor. The crispy bread contrasts perfectly with the tender chicken and potatoes. 🍞

For a heartier option, serve with garlic bread made from a focaccia-style loaf. Mix 2 tablespoons softened butter, 1 minced garlic clove, and 1 teaspoon fresh parsley into the dough before baking. This adds another layer of garlic flavor that ties the whole meal together.

Salad Contrast

A simple arugula salad with lemon vinaigrette cuts through the richness beautifully. Toss 4 cups baby arugula with 2 tablespoons extra-virgin olive oil, 1 tablespoon fresh lemon juice, ½ teaspoon honey, and a pinch of sea salt.

The peppery bite balances the herby, creamy notes of the chicken and potatoes. 🥗

For a warmer option, try a roasted Brussels sprouts salad with crispy bacon and pecans. Toss 1 lb halved Brussels sprouts with 1 tablespoon olive oil, ½ teaspoon smoked paprika, and roast at 400°F for 20 minutes.

Top with 2 slices cooked bacon, ¼ cup toasted pecans, and a balsamic glaze for a sophisticated pairing.

Dessert Pairings

Finish the meal with something light and refreshing, like vanilla bean ice cream or lemon sorbet. The cool, creamy texture contrasts perfectly with the warm, savory flavors of the chicken and potatoes. I often serve homemade berry compote on the side for a bright, fruity finish. 🍓

For a more indulgent option, offer warm apple crisp with vanilla ice cream. The caramelized apples and buttery oat topping complement the herby notes in the main dish while adding a comforting, sweet contrast. This is especially popular during fall and winter gatherings.

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