McCormick Chicken And Potatoes Recipe: One-Pan Roast With Herbed Garlic Crisp

Mastering a McCormick chicken and potatoes recipe transforms weeknight dinners into restaurant-worthy meals with minimal effort. This one-pan roast combines tender chicken thighs with crispy herbed potatoes, all seasoned with McCormick’s signature garlic herb blend for that familiar, comforting flavor.

I developed this technique after years of perfecting one-pan meals that deliver professional results at home.

The secret lies in the crispy edges—achieved by roasting the potatoes first, then adding chicken to the same pan. McCormick’s seasoning blend ensures every bite carries that classic herbed garlic flavor without overpowering the natural taste of the chicken and potatoes.

With just 30 minutes of active time, you’ll have a complete, foolproof meal ready to serve.

By the end, you’ll have golden, crispy potatoes with tender chicken pieces resting on top, all infused with aromatic herbs and garlic. The flavors meld beautifully, creating a dish that’s hearty enough for a family dinner but simple enough for a weeknight.

This recipe proves that restaurant-quality meals don’t require complicated techniques—just the right seasoning and a little patience.

Serve with a side salad or steamed green beans to round out the meal. The leftovers reheat perfectly, making this an ideal option for meal prep. Here’s everything you need to bring this classic dish to life in your own kitchen.

Ingredients for mccormick chicken and potatoes

The perfect balance of crispy potatoes and tender chicken, all tied together by McCormick's signature herbed garlic blend.

The chicken thighs are non-negotiable here—they stay juicy while the potatoes crisp. Look for bone-in, skin-on thighs at your local butcher or grocery store's meat counter for that extra flavor. I always grab mine from Whole Foods or Costco when possible, but the regular supermarket variety works just fine. For the potatoes, Russets are your best bet—they're high in starch, which gives you that perfect crispy exterior. If you're short on time, pre-cut frozen potatoes work in a pinch, but fresh is definitely better. The McCormick seasoning blend is what makes this dish sing—grab the original garlic herb blend if you can find it, not the garlic herb with parsley version.

No fresh rosemary or thyme? Dried works at one-third the amount, but trust me, fresh has that extra punch. Short on olive oil? Avocado oil works just as well, but don't substitute with vegetable oil—it lacks that fruity depth. The garlic can be roasted whole for a milder flavor, but minced or grated gives you that intense aroma right away. If you're watching your fat intake, you can skip the butter and just use a little more olive oil, but those cold butter cubes are what make the potatoes truly crispy. And if you're feeling fancy, a splash of white wine instead of lemon juice adds a nice brightness.

This dish reheats beautifully—just pop it in the oven at 375°F for 10-15 minutes until everything is heated through. The potatoes will crisp up again, and the chicken stays juicy. For meal prep, portion it into glass containers so you can reheat just what you need. The seasoning blend keeps its flavor for up to a year if stored in a cool, dark place, but the fresh herbs should be used within 5 days. If you're making this ahead, let it come to room temperature before roasting—it makes all the difference in the crispiness of the potatoes.

Step-by-step instructions for roasted chicken and potatoes with herbed garlic crisp

This one-pan method delivers perfectly crispy chicken skin and tender potatoes with minimal effort.

Start by preheating your oven to 425°F while you prepare the ingredients. Cut the 1.5 lb chicken thighs into even 3-inch pieces, ensuring the skin remains intact. This size guarantees even cooking and optimal crispiness. For the 2 lb russet potatoes, cut them into 1-inch chunks, leaving the skin on for texture and nutrients.

In a small bowl, combine the 2 tbsp McCormick Garlic Herb Seasoning Blend, 1.5 tsp salt, and 1 tsp freshly ground black pepper. This blend will infuse the chicken and potatoes with aromatic depth. Finely chop the 0.25 cup fresh rosemary and 0.17 cup fresh thyme, then mince the 4 cloves garlic. These fresh herbs and garlic will elevate the dish with bright, herbal notes that complement the savory chicken and potatoes.

Cube the 2 tbsp unsalted butter and set aside to stay cold—this will create a crispy, golden finish on the chicken. Finally, zest the lemon (if desired) and squeeze 1 tbsp lemon juice to add a bright, acidic contrast to the rich flavors. The lemon juice also helps tenderize the chicken slightly during the roasting process.

Place the chicken pieces in a single layer on a large, oven-safe skillet or cast-iron pan. Arrange them skin-side up, leaving about ½ inch of space between each piece. This spacing ensures they crisp rather than steam. Drizzle 0.16 cup (about half) of the 0.33 cup extra-virgin olive oil evenly over the chicken, coating the skin thoroughly. This high-quality oil enhances the flavor and promotes browning.

In a separate bowl, toss the potato chunks with the remaining 0.17 cup extra-virgin olive oil, the garlic-herb seasoning blend, and half of the chopped rosemary and thyme. Spread the potatoes evenly around the chicken in the pan, creating a single layer. The potatoes should nestle against the chicken but not overcrowd it—this ensures they crisp on the bottom while roasting evenly.

Here's the thing—don't skip the lemon juice yet. After the potatoes are arranged, sprinkle the 1 tbsp lemon juice evenly over the chicken and potatoes. This acidity not only brightens the flavors but also helps break down the chicken skin slightly, allowing it to crisp more effectively during roasting.

Transfer the skillet to the preheated 425°F oven and roast for 25 minutes. This initial high-heat phase is critical—it renders the chicken fat and begins to crisp the skin. After 25 minutes, carefully flip the chicken pieces and sprinkle the remaining chopped rosemary, thyme, and the cubed 2 tbsp unsalted butter over everything. The butter will melt and baste the chicken, creating a luscious, golden crust.

Return the skillet to the oven and continue roasting for another 20-25 minutes, or until the chicken skin is deep golden brown and crispy, and the potatoes are tender when pierced with a fork. You'll know the chicken is done when it reaches an internal temperature of 165°F at the thickest part. The potatoes should be fork-tender with slightly crisp edges.

Real talk: Your oven might run hot, so start checking at the 20-minute mark if you're concerned about burning. If the potatoes brown too quickly, tent the pan with foil to prevent over-browning while the chicken finishes cooking. The goal is tender potatoes with crispy skin on the chicken and slightly crisp edges on the potatoes.

Once the chicken and potatoes are perfectly cooked, remove the skillet from the oven. Let the dish rest for 5 minutes before serving. This resting period allows the juices to redistribute in the chicken, ensuring every bite is moist and flavorful. During this time, sprinkle the 0.13 cup chopped fresh parsley evenly over the top for a pop of color and freshness.

Serve the chicken and potatoes directly from the skillet, using a spatula to lift the crispy edges. The potatoes should be tender with a slight crispness, while the chicken skin should be shatteringly crisp and the meat juicy. The herbed garlic crisp on the chicken adds a textural contrast that makes this dish truly special.

For an extra touch, drizzle any accumulated pan juices over the top before serving. These juices are packed with flavor from the roasting process and will elevate the dish even further. This one-pan method ensures minimal cleanup while delivering a restaurant-quality meal that's sure to impress.

Pro cooking tips for great mccormick chicken and potatoes

Herb-Packed Seasoning Mastery

The McCormick Garlic Herb Seasoning Blend is the backbone of this dish, but don’t just sprinkle it—bloom it first. Heat 1 tbsp olive oil in your pan over medium heat for 1 minute before adding the seasoning.

This releases the flavors and prevents clumping. I learned this trick from my time in Charleston, where we’d always toast spices to deepen their aroma. 🌿

For extra depth, combine the seasoning with ½ tsp smoked paprika (if you have it). This adds a subtle smokiness that pairs perfectly with the crispy chicken skin. I keep a small jar of Penzeys Smoked Paprika in my kitchen for this exact purpose—it’s a game-changer for one-pan roasts.

Potato Texture Control

Cutting potatoes into even 1-inch chunks ensures they cook uniformly, but here’s the secret: soak them in cold water for 10 minutes before roasting. This removes excess starch, preventing gumminess.

Drain and pat very dry with a towel—wet potatoes steam instead of crisp. I use paper towels because they absorb better than cloth towels.

For extra crispy edges, arrange potatoes in a single layer on the pan’s edges first. The heat concentrates there, creating a golden crust. If your pan is too small, roast potatoes in batches on a separate sheet pan at 450°F for 20 minutes before adding chicken.