Side Dishes
This McCormick chicken and potatoes recipe delivers that signature crispy skin and herby depth—simpler than you think when you use the right seasoning blend.
Growing up in small-town Georgia, I learned that the secret to restaurant-quality roasts lies in balancing McCormick's garlic herb seasoning with fresh aromatics, creating a crust that shatters at the touch. This isn't just another weeknight dinner; it's a technique that transforms simple ingredients into a showstopper main.
The key to achieving that crispy skin lies in a two-step process: first, coating the chicken and potatoes with a dry rub of McCormick's chicken flavor seasoning and garlic herb blend, then roasting them at high heat until golden.
I've perfected this method over years of testing, and the results speak for themselves—juicy chicken with a crackling exterior and potatoes that caramelize into sweet, tender bites.
What makes this recipe truly foolproof is the way the seasonings work together, enhancing rather than competing with the natural flavors of the ingredients.
By the time you pull this dish from the oven, your kitchen will smell like a Southern dinner party, and every bite will deliver that perfect harmony of savory, herby, and slightly smoky notes.
The crispy skin on the chicken gives way to tender meat, while the potatoes develop a golden crust with fluffy interiors. This is the kind of meal that feels special without requiring hours of prep—just 45 minutes of hands-off roasting time and a few simple ingredients.
Serve this herby garlic roast with a side of buttery green beans or a fresh garden salad to round out the meal. The beauty of this recipe is its versatility—it works equally well for family dinners, holiday gatherings, or even a cozy night in.
Once you try it, you'll never go back to plain roasted chicken and potatoes again. Let's get started on creating this crowd-pleasing centerpiece.
Ingredients for mccormick chicken and potatoes
The secret to restaurant-quality crispy skin starts with these twelve simple ingredients—herbs, spices, and the right seasoning blend.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Thighs 🍗 | 1 ½ lb | Bone-in, skin-on preferred |
| Baby Potatoes 🥔 | 2 lbs | Yukon gold or red preferred |
| McCormick Chicken Flavor Seasoning 🧂 | 2 tbsp | Not the salt-free version |
| McCormick Garlic Herb Seasoning 🧄 | 1 ½ tbsp | For that signature herby depth |
| Olive Oil 🫒 | 2 tbsp | Extra-virgin for richness |
| Fresh Rosemary 🌿 | ¼ cup | Chopped, stems removed |
| Fresh Thyme 🌿 | ¼ cup | Leaves only, chopped |
| Garlic Cloves 🧄 | 4 cloves | Minced, for extra punch |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | 1 tsp | Freshly ground preferred |
| Dried Oregano 🍃 | ½ tsp | Mexican oregano if available |
| Butter 🧈 | 2 tbsp | Unsalted, melted for basting |
The McCormick seasonings are non-negotiable here. Grab the original chicken flavor and garlic herb blends—the salt-free versions won't give you that signature depth. Most grocery stores carry them, but if you're near a Whole Foods or Kroger, they often have larger containers for bulk prep. For the chicken, bone-in, skin-on thighs are ideal—they stay juicier longer, and the skin crisps beautifully. If you can't find Yukon gold potatoes, red potatoes work just as well. Look for firm potatoes with no soft spots, and cut them into even-sized pieces for consistent cooking.
No fresh rosemary? Substitute 1 teaspoon dried rosemary, but it won't have the same aroma. Short on thyme? Fresh parsley at half the amount adds brightness. The garlic can be pre-minced from a jar in a pinch, but freshly minced makes a noticeable difference. If you're using pre-cut potatoes, give them a quick rinse to remove excess starch—this helps the seasoning stick better. For extra crispiness, pat the chicken and potatoes completely dry before seasoning. The butter is for basting, so don't skip the unsalted kind—you're already controlling the salt with the seasonings.
Prep ahead for foolproof results. The seasoning mix keeps for 6 months in an airtight container, so make extra for future roasts. Store cut potatoes in cold water in the fridge for up to 24 hours before roasting—they'll stay crisp. The cooked chicken and potatoes reheat beautifully—just 5 minutes at 350°F with a splash of water or broth. For meal prep, portion into containers and store for 4 days. The flavors actually improve overnight as everything melds together.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this for nights when I’d rather not scrub a million dishes—just toss the chicken thighs, baby potatoes, and those two McCormick blends onto one sheet pan, drizzle with olive oil, and let the oven do the work. The potatoes get golden and crispy right alongside the juicy chicken, and honestly? That’s all I ask for on a Tuesday.
- Secret Sauce Simplicity: Between us, the real star here is that McCormick Chicken Flavor Seasoning—it’s like someone bottled up the taste of a home-cooked Sunday dinner. Add a sprinkle of the garlic herb blend, and suddenly you’ve got layers of savory, herby goodness without chopping fresh herbs or measuring spices. It’s the kind of shortcut that still feels like a win.
- Lunchbox Hero: This recipe is my go-to for meal prep because it reheats like a dream. Pack the leftovers in containers, and the next day, you’ve got a lunch that’s still got that crispy, flavorful edge. My kids actually eat their potatoes now—(yes, even on a Tuesday)—because it’s not just "boiled spuds" anymore.
- Budget-Friendly Feast: Chicken thighs and baby potatoes are about as affordable as it gets, and this recipe stretches them perfectly for a family of four—or two very hungry people. I’ll be real: it’s the kind of dish that makes me feel like I’m serving something special without breaking the bank. Plus, the seasonings are cheap and go a long way.
Step-by-step instructions for herby garlic roast chicken with potatoes
This method delivers perfectly crispy chicken skin and tender, herb-infused potatoes every time.
Prepare and Season the Chicken
Remove the chicken thighs from the refrigerator and pat them completely dry with paper towels, including the skin. This drying step is crucial for achieving crispy skin—don't skip it. Place the thighs skin-side up on a clean cutting board.
In a small bowl, combine the 2 tablespoons McCormick Chicken Flavor Seasoning, 1.5 tablespoons McCormick Garlic Herb Seasoning, 0.5 teaspoon Dried Oregano, 1.5 teaspoons Salt, and 1 teaspoon Black Pepper. Rub this mixture evenly over the chicken thighs, pressing it gently into the skin and meat. This ensures the seasoning adheres well and penetrates the surface for maximum flavor.
Let the seasoned chicken rest uncovered at room temperature for 30 minutes. This allows the meat to come to room temperature, ensuring even cooking and better crispiness when roasted.
Prep and Parboil the Potatoes
While the chicken rests, scrub the 2 pounds Baby Potatoes thoroughly under cold water to remove any dirt. Cut them into even-sized chunks, about 1.5 inches in diameter. This ensures they cook uniformly alongside the chicken.
Bring a large pot of salted water to a boil and add the potato chunks. Boil for 8-10 minutes until they are fork-tender but still hold their shape. Drain the potatoes in a colander and rinse them briefly with cold water to stop the cooking process. This parboiling step helps the potatoes cook through evenly and prevents them from becoming overly soft during the roasting process.
Transfer the parboiled potatoes to a large bowl and toss them with the 2 tablespoons Olive Oil, 0.25 cup Fresh Rosemary, and 0.25 cup Fresh Thyme. Add the 4 minced Garlic Cloves and mix well to ensure the potatoes are evenly coated with the herby oil mixture. This step infuses the potatoes with flavor and prepares them for the final roasting.
Roast the Chicken and Potatoes Together
Preheat your oven to 425°F. Arrange the seasoned chicken thighs skin-side up on a rimmed baking sheet lined with aluminum foil. Place the herbed potatoes around the chicken, spreading them out in a single layer. The potatoes should be close enough to the chicken to absorb its flavors but not crowded.
Roast the chicken and potatoes for 30 minutes. After 30 minutes, flip the chicken thighs skin-side up and spoon the melted butter evenly over the chicken and potatoes. This basting step adds richness and helps achieve that coveted crispy skin on the chicken. Return the baking sheet to the oven and continue roasting for an additional 25-30 minutes.
You'll know the chicken is done when the skin is golden brown and crispy, and the internal temperature reaches 165°F. The potatoes should be tender and golden on the edges. If the skin isn't crispy enough, broil the chicken for an additional 2-3 minutes, watching closely to avoid burning.
Rest and Serve
Remove the baking sheet from the oven and let the chicken and potatoes rest for 10 minutes before serving. This resting period allows the juices to redistribute in the chicken, ensuring each bite is moist and flavorful. It also allows the potatoes to finish steaming slightly, enhancing their texture.
Once rested, transfer the chicken and potatoes to serving plates. The chicken skin should be crispy and golden, while the potatoes should be tender with a slightly crispy exterior. Garnish with additional fresh rosemary and thyme if desired. Serve immediately and enjoy the harmonious blend of herby, garlicky flavors.
Pro Tips For Making Mccormick Chicken And Potatoes
- Parboil Potatoes First: Toss whole baby potatoes in cold water for 5 minutes before roasting—this guarantees even cooking without turning them mushy. I learned this after one batch where half stayed raw inside while the outsides burned (yes, I was distracted by the chicken).
- Dry Chicken Thoroughly: Pat those chicken thighs completely dry with paper towels before seasoning—moisture blocks the seasoning from sticking. I used to skip this, and the result was bland, sticky skin instead of crispy, flavor-packed bites.
- Layer Seasonings Separately: Sprinkle the McCormick Chicken Flavor Seasoning first, then the Garlic Herb blend—this keeps the garlic flavor balanced and prevents overpowering the dish. My first attempt dumped both at once, and the garlic dominated like an overbearing dinner guest.
- Start with High Heat: Sear the chicken thighs in olive oil over medium-high heat for 3-4 minutes per side until golden—this locks in juices and builds flavor before you add the potatoes. Low heat = sad, gray chicken. I’ve made that mistake more times than I’ll admit.
Storing and reheating this dish
Refrigerator Storage
Transfer your roasted chicken and potatoes to an airtight container within 2 hours of cooking to preserve their crispy texture and fresh flavors. I like using glass Pyrex containers with snap-on lids—they’re sturdy and won’t absorb odors.
Store at 40°F or below for up to 4 days, but I’ve found the potatoes start losing their crispiness after 3 days. To maintain moisture, place a damp paper towel on top before sealing. 🥫
Freezer Storage
For longer storage, freeze the chicken and potatoes separately in quart-sized freezer bags (leave 1 inch of headspace for expansion). The chicken stays safe for 3 months, while the potatoes hold up for 2 months.
Label with the date—trust me, you’ll thank yourself later when you pull this out for a quick weeknight meal. Thaw overnight in the fridge before reheating. ❄️
Reheating Chicken
To revive the crispy skin, reheat the chicken in a skillet over medium heat for 3-4 minutes per side, adding 1 tablespoon butter to restore moisture. Alternatively, bake at 350°F for 10-12 minutes on a wire rack (to avoid sogginess) with a splash of water in the pan.
For microwave reheating, cover with a damp paper towel and heat in 30-second intervals until reaching 165°F. 🔥
Reheating Potatoes
Potatoes reheat best in the oven at 400°F for 15-20 minutes—toss them with 1 teaspoon olive oil and a pinch of salt to restore their crispy edges. If using the microwave, cover loosely and heat in 1-minute bursts, stirring between each, until warmed through.
For extra crispiness, broil for 2-3 minutes at the end. The key is high heat and minimal moisture.
Meal Prep Tips
Prep the seasoning mix in advance and store it in a small jar for up to 6 months—this saves time on busy days. For make-ahead roasting, season the chicken and potatoes the night before, then refrigerate uncovered (this enhances flavor development).
On the day of cooking, roast as directed, but reduce the oven temperature to 400°F to account for the cold ingredients. This ensures even cooking without drying out the meat. 💡
Serving Leftovers
Leftovers taste even better the next day—just reheat and serve with a side of garlic green beans or a simple salad. For a cozy twist, assemble a chicken and potato hash by pan-frying the leftovers with a fried egg on top.
The crispy skin adds texture, while the potatoes soak up the egg yolk for extra richness. This is my go-to breakfast hack! 🍳
Nutrition facts
Frequently asked questions
Can I use boneless, skinless chicken breasts instead of thighs?
While you can substitute chicken breasts, thighs are ideal for this recipe because they stay juicier and develop that coveted crispy skin. If using breasts, pat them completely dry, pound them to an even thickness, and reduce the roasting time to 20-25 minutes total. The skin is what creates that signature texture, so boneless versions won't achieve the same result.
What if I don't have McCormick seasonings on hand?
No problem! You can create a similar blend using 1 tablespoon dried thyme, 1 tablespoon dried rosemary, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, and 1 teaspoon salt. This DIY mix will give you that herby, garlicky depth without the brand-specific seasonings.
Why did my chicken skin turn out rubbery instead of crispy?
Rubbery skin usually happens when the chicken isn't dry enough before seasoning or if the oven temperature isn't high enough. Make sure to pat the chicken completely dry and roast at 425°F for maximum crispiness. Another trick: broil for 2-3 minutes at the end if the skin needs extra crunch.
Can I make this dish in a slow cooker?
This recipe isn't ideal for a slow cooker because it relies on high heat for crispy skin. However, you could bake the chicken and potatoes separately, then transfer everything to a slow cooker on low for 2 hours to reheat leftovers. For best results, stick to the oven method for the initial cooking.
How do I adjust this for a larger group?
Double or triple the recipe, but use two baking sheets to ensure even cooking. For 8 servings, use 3 pounds of chicken thighs and 4 pounds of potatoes. Increase roasting time by 5-10 minutes if using larger quantities, and check the internal temperature of the chicken to confirm doneness.