Side Dishes
Mastering McCormick chicken and potatoes transforms a simple weeknight meal into a restaurant-worthy one-pan dinner. This herb-infused method delivers crispy golden potatoes and perfectly seasoned chicken without the fuss of multiple dishes. Growing up in small-town Georgia, I learned how herbs and slow cooking elevate humble ingredients into something extraordinary.
The secret lies in the herb blend—McCormick’s signature seasoning creates a fragrant crust on the chicken while infusing the potatoes with earthy depth. We start with a high-heat sear to lock in juices, then finish in the oven until everything is tender and aromatic.
This technique ensures the chicken stays moist while the potatoes develop a crispy exterior and fluffy interior.
What you’ll end up with is a one-pan dinner that’s ready in under an hour, featuring juicy chicken thighs and perfectly seasoned potatoes. The flavors meld together beautifully, creating a dish that’s hearty enough for a family meal but simple enough for a weeknight.
No leftovers? Double the recipe—it reheats just as well the next day.
This method works with any cut of chicken, but thighs hold up best to the slow cooking. Pair it with a simple green salad or steamed vegetables for a complete meal. Let’s get cooking—your dinner table is about to get an upgrade.
Ingredients for mccormick chicken and potatoes
Herb-infused McCormick seasoning transforms humble ingredients into a restaurant-worthy one-pan masterpiece.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Thighs 🍗 | 1 ½ lb | Cut into even 1-inch pieces |
| Baby Yukon Gold Potatoes 🥔 | 2 lb | Cut into 1-inch chunks, unpeeled |
| McCormick Garlic Herb Seasoning 🌿 | 2 tbsp | For chicken and potatoes |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | For searing and basting |
| Unsalted Butter 🧈 | 2 tbsp | Full-fat for best flavor |
| Fresh Rosemary 🌿 | ½ tsp | Chopped, for aroma |
| Fresh Thyme 🌿 | ½ tsp | Chopped, for depth |
| Garlic Cloves 🧄 | 4 cloves | Minced, for aromatic base |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | For seasoning and balance |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | For heat and complexity |
| Chicken Broth 💧 | ½ cup | Low-sodium for balance |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
The McCormick Garlic Herb Seasoning is the heart of this dish—grab the jarred version from the spice aisle, not the bulk bin, for consistent flavor. Whole Foods or Kroger carry it reliably, though Amazon delivers if you're short on time. For extra depth, toast the Yukon Gold potatoes in the oven for 10 minutes before searing—this caramelizes their natural sugars. The chicken thighs should be bone-in for moisture, but boneless works if that's all you have. Costco often has them pre-cut and frozen, which saves prep time. If using fresh, pat them dry with paper towels to ensure a crispy crust during searing.
No McCormick seasoning? Create your own blend with 1 tbsp dried thyme, 1 tbsp dried rosemary, 1 tbsp garlic powder, 1 tsp onion powder, and 1 tsp salt. Fresh herbs like rosemary and thyme can be swapped at double the amount, but dried works fine if that's what you've got. Olive oil should be extra-virgin—the fruity notes complement the herbs. Butter is non-negotiable here; margarine or reduced-fat will compromise the dish's richness. For the chicken broth, low-sodium is key—you can always add more salt later. Parsley is purely decorative, but it brightens the dish with a fresh finish.
This dish reheats beautifully—cover with foil and warm in a 350°F oven for 10-15 minutes. Leftovers keep for 4 days in the fridge, though the potatoes may lose their crispiness after day two. For longer storage, freeze portions in airtight containers for up to 3 months. Double the recipe if feeding a crowd; the flavors intensify overnight. Garnish with extra parsley right before serving—it adds a pop of color and freshness that makes the dish feel restaurant-quality.
Why You'll Love This Recipe
- One-Pan Magic: I toss everything on a sheet pan—chicken, potatoes, olive oil, that perfect McCormick seasoning—and forget about it. No peeling potatoes, no endless prep. Just dump, shake, and bake while I grab a beer.
- Garlic Herb Bliss: The McCormick seasoning isn’t just salt and pepper—it’s magic. That umami kick from the garlic and herbs turns simple chicken and potatoes into something that tastes like it took hours. Honestly, the butter at the end? Game-changer.
- Leftover Powerhouse: This feeds four easily, but the leftovers? Chef’s kiss. I reheat the chicken and potatoes separately—crispy chicken over creamy potatoes—and it’s still better than takeout. My kids even ask for seconds.
- Budget-Friendly Feast: Chicken thighs and Yukon Golds are cheaper than you think, and a jar of that seasoning lasts forever. I’ve made this on a $15 grocery haul, and it still feels like a treat. Between us, it’s my secret weapon for nights when I’m tight on cash.
Step-by-step instructions for herb-infused one-pan chicken and potatoes
This method delivers perfectly seared chicken and tender potatoes with aromatic herbs in one efficient pan.
Prepare the Chicken and Potatoes
Cut the 1.5 lb boneless, skinless chicken thighs into even 1-inch pieces using a sharp chef's knife. Place them in a large bowl and toss with 1 tbsp McCormick garlic herb seasoning, 0.75 tsp diamond crystal kosher salt, and 0.25 tsp freshly ground black pepper. This initial seasoning ensures the chicken absorbs flavor before cooking.
In a separate bowl, combine the 2 lb baby Yukon Gold potatoes cut into 1-inch chunks (peel left on for texture). Toss them with the remaining 1 tbsp McCormick garlic herb seasoning, 0.75 tsp diamond crystal kosher salt, and 0.25 tsp freshly ground black pepper. The potatoes should be evenly coated but not glistening with oil at this stage.
Sear the Chicken and Potatoes
Heat a large oven-safe skillet over medium-high heat until hot. Add the 0.25 cup extra-virgin olive oil and swirl to coat the pan. Working in batches if needed, add the seasoned chicken pieces and sear for 3-4 minutes per side until golden brown 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. Cook undisturbed for 5-6 minutes until golden brown on the bottom. Stir gently and continue cooking for another 5-6 minutes until the potatoes begin to soften slightly. The potatoes should develop a crispy exterior while maintaining a tender interior.
Build the Herb-Infused Sauce
Reduce the heat to medium and add the 2 tbsp unsalted butter to the skillet. Let it melt completely, then add the 4 cloves minced garlic, 0.5 tsp chopped fresh rosemary, and 0.5 tsp chopped fresh thyme. Cook for 1-2 minutes until the garlic is fragrant but not browned—this prevents bitterness and ensures a balanced flavor profile.
Pour in the 0.5 cup chicken broth and scrape up any browned bits from the bottom of the pan. Return the seared chicken to the skillet and spoon the sauce over both the chicken and potatoes. Cover with a lid and transfer the skillet to a preheated 400°F oven for 20-25 minutes, until the potatoes are tender when pierced with a fork.
Finish and Garnish
Remove the skillet from the oven and let it rest for 5 minutes off the heat. This allows the juices to redistribute, ensuring each bite is moist and flavorful. The potatoes should be fork-tender with crispy edges, and the chicken should remain juicy and fully cooked.
Garnish with the 0.25 cup chopped fresh parsley just before serving. The parsley adds a bright contrast to the rich, herb-infused flavors. Serve immediately, as the potatoes will continue to absorb any remaining sauce and soften slightly over time.
Pro Tips For Making Mccormick Chicken And Potatoes
- Par-Cook the Potatoes: Toss those baby Yukons in cold water for 10 minutes before boiling—peels slip off easier, and they’ll stay creamy instead of turning to mush. I used to peel them raw and always ended up with a watery mess; this method saves time and keeps them intact.
- Sear Chicken High: Crank your pan to medium-high and let the chicken thighs sizzle until golden brown before adding the potatoes—this locks in flavor and prevents them from steaming instead of crisping. After burning two batches, I learned: patience here pays off.
- Butter Last, Not First: Add the unsalted butter only in the final 3-4 minutes of cooking—this way, it melts into a glossy sauce instead of burning or getting absorbed too early. My grandmother swore by this, and she was right: the potatoes taste richer when the butter hits them warm.
- Season Potatoes Twice: Toss the baby potatoes with half the garlic herb seasoning before they hit the pan, then sprinkle the rest on top after the chicken’s done—this ensures every bite gets that herby punch without overpowering the chicken. I skip this, and the flavor feels uneven.
Health benefits of mccormick chicken and potatoes
Protein-Packed Perfection
This dish delivers a high-protein punch—each serving packs about 35 grams of protein from the chicken thighs, making it ideal for muscle recovery or post-workout meals. The McCormick garlic herb seasoning enhances flavor without adding empty calories, while the potatoes provide complex carbohydrates for sustained energy.
I always double the recipe for my farmhands after a long day—they fuel up on this before heading back to the pigs. 💪
Herb-Powered Antioxidants
The fresh rosemary and thyme in this recipe aren’t just for flavor—they’re packed with antioxidant properties that combat inflammation. Studies show rosemary contains carnosic acid, which may improve brain function, while thyme offers thymol, a compound with antimicrobial benefits.
Even the garlic in the seasoning contributes allicin, a compound linked to heart health. 🌿
Balanced Nutrition
This one-pan meal balances macros perfectly: lean protein from chicken, fiber-rich potatoes (especially with skins), and healthy fats from the extra-virgin olive oil and butter. The Yukon Gold potatoes offer vitamin C and potassium, while the chicken provides B vitamins for energy metabolism.
It’s the kind of dish my grandmother would make—simple, wholesome, and packed with nutrients without feeling like a "healthy" sacrifice. 🥗
Low-Calorie Comfort
Despite its hearty feel, this recipe clocks in at just 450-500 calories per serving, making it a satisfying yet balanced option. The herb seasoning eliminates the need for excessive salt or butter, keeping sodium levels moderate.
I often serve this to guests who ask for "light but filling"—it never disappoints. The parsley garnish adds freshness without calories, making it a smart choice for anyone watching their waistline. 💛
Meal Prep Friendly
The flavors actually intensify overnight, making this an excellent meal prep option. The herbs and garlic meld beautifully when reheated, while the potatoes maintain their texture better than most sides.
I portion leftovers into glass Pyrex containers and store them for up to 4 days—just add a splash of water when reheating to restore moisture. The protein content also helps keep you full longer, reducing mid-afternoon snack cravings. 📅
Bone Health Boost
While not a dairy dish, the potatoes provide vitamin K, which works with calcium to support bone health. The chicken contributes phosphorus, another essential mineral for strong bones. This combination makes it a great addition to anyone’s diet looking to maintain skeletal strength.
My own farm requires plenty of physical labor, and I rely on dishes like this to keep my joints happy and my energy up. 💪
Nutrition facts
Frequently asked questions
Can I use chicken breasts instead of thighs?
Chicken breasts work, but they cook faster and can dry out more easily. For best results, cut them into 1-inch pieces and reduce oven time to 15-20 minutes to prevent overcooking. The skinless thighs in this recipe stay juicier during the longer cooking process.
What if I don't have McCormick seasoning?
Make your own blend with 1 tbsp dried thyme, 1 tbsp dried rosemary, 1 tbsp garlic powder, 1 tsp onion powder, and 1 tsp salt. Fresh herbs can be used at double the amount, but dried works perfectly for this dish. The flavor will be just as aromatic!
How do I prevent the potatoes from sticking?
Always use an oven-safe skillet with a well-seasoned surface. Heat the pan until hot before adding oil, and make sure the potatoes are in a single layer. If needed, add 1 extra tablespoon of olive oil when searing. Stirring gently after 5-6 minutes helps release any stuck pieces.
Can I make this dish ahead of time?
Yes! Assemble the dish up to 24 hours ahead and refrigerate uncovered. The next day, cook at 400°F for 30-35 minutes (covered with foil for the first 20 minutes). The flavors will deepen, and the potatoes will crisp up beautifully during reheating.
Why does my chicken turn out dry?
Overcooking is the most common cause. Remove the chicken from the oven when it reaches 165°F internally—don't rely solely on time. Let it rest 5 minutes before serving to redistribute juices. Using bone-in thighs also helps retain moisture better than breasts.