Side Dishes
This McCormick Chicken and Potatoes recipe delivers a one-pan wonder that transforms simple ingredients into a restaurant-worthy meal with minimal effort. Growing up in Georgia, I learned that the secret to perfect roasted chicken and crispy potatoes lies in the right seasoning blend—and McCormick’s Chicken Seasoning makes it foolproof.
The aromatic herbs and spices in this blend create a flavor profile that’s both familiar and elevated, turning a weeknight dinner into something special without requiring advanced techniques.
The beauty of this recipe is its simplicity: pan-seared chicken with golden-brown skin sits alongside herbed, crispy potatoes that develop a satisfying crunch. I use McCormick’s Chicken Seasoning generously on both the chicken and potatoes, letting the flavors meld during the roasting process.
The key is high heat for the chicken—just enough to render the skin crispy while keeping the meat juicy—while the potatoes roast alongside, absorbing the seasoning’s rich, savory notes. This method ensures everything cooks evenly, with no dry edges or undercooked centers.
By the time you serve this dish, your kitchen will smell like a Southern home kitchen, and every bite will deliver that perfect balance of herbaceous, savory chicken with crispy, golden potatoes. The McCormick seasoning adds depth without overpowering, making this a dish that’s both comforting and impressive.
It’s the kind of meal that pairs beautifully with a simple green salad or steamed vegetables, but the flavors stand strong enough to be the star of the plate.
Whether you’re feeding a family or hosting a dinner party, this recipe scales effortlessly while maintaining its restaurant-quality results. The one-pan approach means less cleanup, and the McCormick seasoning ensures consistent flavor every time. Let’s get cooking—this dish is worth the wait.
Ingredients for mccormick chicken and potatoes
McCormick’s signature seasoning meets Georgia-inspired roasting for a one-pan masterpiece.
| Ingredient | Amount | Notes |
|---|---|---|
| McCormick Chicken Seasoning 🌿 | 2 tbsp | Generously applied for depth |
| Boneless, Skin-On Chicken Breasts 🍗 | 1 ½ lb | Pounded to even thickness |
| Baby Potatoes 🥔 | 2 lbs | Halved for even cooking |
| Extra-Virgin Olive Oil 🫒 | ½ cup | High-quality for crispiness |
| Unsalted Butter 🧈 | 2 tbsp | Melted for basting |
| Fresh Rosemary 🌿 | ¼ cup | Chopped, for aromatic depth |
| Fresh Thyme 🌿 | ¼ cup | Leaves only, finely chopped |
| Garlic Cloves 🧄 | 4 cloves | Minced for aromatic base |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
The McCormick Chicken Seasoning is the backbone of this dish—grab the jarred blend from any grocery store’s spice aisle, as it’s pre-measured for consistency. For fresh herbs, local farmers markets or the produce section at Whole Foods offer the brightest rosemary and thyme. The baby potatoes should be firm and unblemished, with no sprouts—Trader Joe’s or Costco often carry pre-washed, halved varieties that save time. The chicken breasts must be skin-on for crispiness, and pounding them to ¼-inch thickness ensures even cooking. If you’re short on time, pre-minced garlic from the refrigerated section works, though fresh is always superior.
No fresh rosemary? Dried rosemary at one-third the amount suffices, though it lacks the same depth. Substituting chicken thighs for breasts adds richness but requires 10-15 minutes longer to avoid overcooking. For the potatoes, red potatoes can replace baby potatoes if halved thinly, but Yukon Golds hold their shape better. The olive oil should be extra-virgin—California Avocado Ranch or Colavita are reliable brands. If you’re missing the McCormick seasoning, blend 1 tbsp paprika, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp dried thyme, and ½ tsp dried oregano for a close match. Fresh parsley can be swapped for dried parsley at half the quantity, though it won’t brighten the dish the same way.
Store any leftover chicken and potatoes in an airtight container for up to 4 days, though they’re best consumed within 2 days for optimal texture. The seasoned potatoes can be parboiled 5 minutes ahead and stored in cold water to streamline cooking. For longer storage, freeze the chicken and potatoes separately for up to 3 months—thaw overnight in the fridge before reheating. Reheat at 350°F for 15 minutes to restore crispiness, or air-fry at 375°F for 5 minutes for a quicker fix. Garnish with fresh parsley just before serving to preserve its vibrant color.
Why You'll Love This Recipe
- One-Pan Magic: I’ve got a secret weapon for nights when I’m too tired to scrub three pans—this recipe does it all on one sheet. Just toss the chicken, potatoes, and seasoning on there, and let the oven work its magic. No constant flipping, no messy cleanup.
- Crispy, Buttery Perfection: The skin-on chicken gets ridiculously crispy while the potatoes soak up that rich butter and McCormick seasoning. Honestly, the first bite is like a warm hug for your taste buds—simple, but somehow always satisfying.
- Leftover Powerhouse: This makes exactly enough for dinner and lunch tomorrow. I’ll reheat the chicken, toss it with a little extra olive oil, and boom—my work lunch is sorted. Zero stress, zero wasted food.
- Budget-Friendly Feast: Skin-on chicken is cheaper than breast, and baby potatoes are a steal. Add in pantry staples like olive oil and butter, and you’ve got a meal that costs less than takeout—but tastes like you slaved over it. (Spoiler: I didn’t.)
Step-by-step instructions for McCormick chicken and potatoes roast
Aromatic herbs and crispy skin define this one-pan technique. Follow these precise steps for restaurant-quality results.
Prepare the Chicken and Potatoes
Begin by pounding the 1.5 lb boneless, skin-on chicken breasts between two sheets of plastic wrap to an even ½-inch thickness using a meat mallet. This ensures even cooking and prevents dryness in the center. Pat the chicken dry with paper towels—this critical step promotes crispy skin during roasting.
Cut the 2 lbs baby potatoes in half, leaving the skin intact for texture. In a large bowl, toss the potato halves with 0.5 cup extra-virgin olive oil, 1.5 tsp kosher salt, 0.5 tsp ground black pepper, and 0.25 cup chopped fresh rosemary. The oil will penetrate the potatoes, while the salt and herbs create a flavorful crust. Let this mixture sit for 10 minutes while you prepare the chicken.
Season and Sear the Chicken
In a small bowl, combine 2 tbsp McCormick Chicken Seasoning, 0.25 cup finely chopped fresh thyme, and the 4 minced garlic cloves. Rub this mixture generously over both sides of the pounded chicken breasts, pressing firmly so the seasoning adheres. The chicken seasoning provides a savory depth, while the thyme and garlic add aromatic complexity.
Heat a large oven-safe skillet over medium-high heat. Add 2 tbsp unsalted butter and let it melt completely, then add the chicken. Sear for 4-5 minutes per side until the skin becomes deep golden brown and crispy. The butter will baste the chicken, adding richness while the high heat creates a flavorful crust. Transfer the chicken to a plate and set aside.
Roast the Potatoes and Chicken Together
Add the seasoned potato halves to the same skillet, arranging them in a single layer. The residual heat from the chicken will help the potatoes begin to crisp. Transfer the skillet to a preheated 425°F oven and roast for 25 minutes. The potatoes should be tender when pierced with a fork and developing a golden-brown crust.
After 25 minutes, carefully flip the potatoes using a spatula to ensure even browning. Return the chicken to the skillet, placing it on top of the potatoes. Roast for an additional 10-12 minutes until the chicken reaches an internal temperature of 165°F and the skin is deep golden and crispy. The combined heat ensures the potatoes finish cooking while the chicken stays juicy.
Finish and Garnish
Remove the skillet from the oven and let it rest for 5 minutes. This resting period allows the juices to redistribute in the chicken, ensuring each bite is moist. Sprinkle the roasted dish with 0.25 cup chopped fresh parsley just before serving. The parsley adds a bright, fresh contrast to the rich, herbed flavors of the chicken and potatoes.
Serve immediately, dividing the crispy potatoes and juicy chicken evenly among 4 servings. The one-pan method keeps everything warm and ensures maximum flavor in every bite. The combination of the McCormick seasoning, aromatic herbs, and crispy skin creates a dish that’s both elegant and satisfying.
Pro Tips For Making Mccormick Chicken And Potatoes
- Prep Potatoes First: Toss the baby potatoes with olive oil and rosemary while the chicken rests in the fridge—this 10-minute head start lets the oil soak in deeper, giving you that perfect crispy crust without extra effort. I used to skip this, and the potatoes always ended up soggy under the chicken.
- Sear Skin Side Down: Press the chicken skin flat against the skillet first—this is how you get that restaurant-style crisp. If you flip too soon, the skin will stick and steam instead of brown. A little patience here makes all the difference in texture.
- Don’t Crowd the Potatoes: After roasting 25 minutes, spread the potatoes out in a single layer before flipping. Overlapping them traps steam and turns your crispy edges into sad, limp spots. Yes, it takes a few extra minutes, but the payoff is worth it.
- Use Diamond Salt: The recipe calls for Diamond Crystal kosher salt, and there’s a reason—it’s coarser and dissolves slower, so every grain gets a chance to work its magic on the potatoes and chicken. Table salt is too aggressive; trust the process.
Health benefits of this dish
Protein Powerhouse
This dish delivers lean protein from the chicken breasts, providing 31 grams of protein per serving thanks to the 1.5 lbs of boneless, skin-on chicken used. The McCormick Chicken Seasoning adds a savory kick while maintaining the natural flavor of the chicken.
This protein-to-calorie ratio makes it ideal for muscle repair and satiety, perfect for a balanced meal. 💪
Complex Carbohydrates
The 2 lbs of baby potatoes bring complex carbs that fuel your body for hours, thanks to their fiber-rich skins and natural starch. Roasting them with extra-virgin olive oil and herbs adds healthy fats and antioxidants, making this a more nutritious alternative to frying.
The herbaceous seasoning also enhances the potatoes’ natural nutrients without adding excess sodium.
Bone Health Boost
Both chicken and potatoes contribute to bone health—the chicken provides vitamin D (when paired with sunlight exposure), while the potatoes offer potassium and magnesium, which support bone density. The rosemary and thyme in the seasoning add antioxidant properties, further reducing inflammation that could weaken bones over time.
Heart-Friendly Fats
The extra-virgin olive oil used in this recipe is packed with monounsaturated fats, which help lower bad cholesterol (LDL) and support heart health. The McCormick Chicken Seasoning is also low in saturated fat, making this dish a heart-smart choice when enjoyed in moderation.
Pairing it with a side of greens would further boost its cardiovascular benefits.
Digestive Aid
The fiber in the potato skins and herbs like rosemary act as natural digestive aids, promoting gut health and regularity. The garlic in the seasoning blend also contains allicin, a compound known for its prebiotic properties, which feed beneficial gut bacteria.
This makes the dish not just tasty, but also gentle on digestion. 🌿
Nutrition facts
Frequently asked questions
Can I use boneless, skinless chicken breasts instead of skin-on?
The skin is key for crispy texture, but you can substitute skinless breasts by brushing them with extra olive oil and sprinkling extra McCormick Chicken Seasoning before roasting. Expect slightly less crispiness, but the herbs will still deliver rich flavor. For best results, increase oven time by 5 minutes to compensate for the lack of fat from the skin.
What if I don’t have McCormick Chicken Seasoning?
Mix 1 tbsp paprika, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp dried thyme, and ½ tsp dried oregano for a close substitute. The blend won’t be identical, but it’ll still give you that savory, herbed depth. For extra flavor, add a pinch of smoked paprika or celery salt.
How do I keep the potatoes extra crispy?
Pat them completely dry after cutting, then roast at 425°F for 5 extra minutes beyond the recipe’s time. For even more crunch, toss the potatoes with 1 tbsp cornstarch before roasting. Avoid overcrowding the pan—leave space between each potato half for maximum browning.
Can I make this ahead of time?
Cook the chicken and potatoes separately, then store in an airtight container for up to 4 days. Reheat in a 350°F oven for 15 minutes to restore crispiness. For the potatoes, parboil them 5 minutes ahead and store in cold water to speed up cooking later. Garnish with fresh parsley just before serving for vibrant color.
What’s the best way to serve this dish?
Pair with a simple green salad dressed in lemon vinaigrette or steamed asparagus to balance the richness. For a heartier meal, add crusty bread or a side of roasted Brussels sprouts. The herbed flavors work beautifully with a crisp white wine or light beer, cutting through the dish’s savory notes.