Side Dishes
This McCormick chicken and potatoes recipe delivers the kind of one-pan comfort that transforms a simple weeknight dinner into a hearty meal.
Growing up in small-town Georgia, I learned that the secret to perfect roasted chicken and potatoes lies in even seasoning and high-heat roasting—techniques I still use today when I want restaurant-quality results at home.
The beauty of this dish is its simplicity: tender chicken thighs and crispy potatoes roasted together in a single pan, infused with herbaceous McCormick seasonings that create deep, savory flavors.
I prefer using bone-in chicken thighs for their rich flavor and juiciness, while the potatoes develop a golden, crispy exterior while staying tender inside. The key is a precise 425°F oven temperature, which ensures everything cooks evenly without drying out.
By the time you pull this dish from the oven, your kitchen will smell like a homestyle feast—crispy-skinned chicken, golden potatoes, and aromatic herbs that make every bite satisfying.
The pan juices at the bottom are pure liquid gold, perfect for drizzling over the top or using as a quick gravy. This is the kind of meal that feels indulgent yet comes together with minimal effort.
Serve with a simple green salad or crusty bread to soak up those flavorful juices. The recipe scales easily, making it ideal for family dinners or meal prep. Let’s get cooking—your taste buds will thank you.
Ingredients for mccormick chicken and potatoes
Pantry staples meet McCormick magic for this one-pan wonder that smells like home.
| Ingredient | Amount | Notes |
|---|---|---|
| Bone-In Chicken Thighs 🍗 | 1 ½ lb | Skin-on for crispiness |
| Russet Potatoes 🥔 | 2 lbs | Cut into 1.5-inch chunks |
| McCormick Grill Mates Seasoning 🌶️ | 1 tbsp | For chicken and potatoes |
| McCormick Garlic Powder 🧄 | 1 tsp | Enhances flavor profile |
| McCormick Onion Powder 🧅 | 1 tsp | Adds depth to seasoning |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For crispy skin and potatoes |
| Fresh Rosemary 🌿 | 1 tbsp | Chopped, for aroma (optional) |
| Fresh Thyme 🌿 | 1 tbsp | Chopped, for freshness (optional) |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Butter 🧈 | 2 tbsp | Unsalted, for basting |
| Garlic Cloves 🧄 | 3 cloves | Minced, for extra flavor |
The McCormick seasonings are the secret weapon here. Grill Mates gives you that smoky, savory kick without extra effort—just shake it on. I grab mine from Walmart or Target since they always have it in stock. For the chicken, bone-in thighs stay juicier than breasts, and the skin crisps up beautifully. If you can't find bone-in, skin-on breasts work too, but they dry out faster. The potatoes? Russets are non-negotiable—they're starchy enough to hold up to roasting without turning mushy. Cut them into even chunks so they cook at the same rate as the chicken.
No McCormick seasoning? Mix 1 tsp each of paprika, garlic powder, onion powder, and dried thyme—it's a solid swap. Fresh rosemary and thyme add brightness, but dried works at one-third the amount if that's all you've got. The butter is worth melting over everything at the end—it makes the potatoes taste like they've been basted by a chef. Short on time? Baby potatoes cut the chopping work in half, though they won't be as crispy. And if you're feeling fancy, add a splash of chicken broth to the pan before roasting for extra flavor.
This dish reheats like a dream—toss leftovers in a hot pan for 3-4 minutes. Keeps 4-5 days in the fridge, though I never let it last that long. For meal prep, portion into containers with the pan juices drizzled on top. Freezes beautifully for up to 3 months—just thaw overnight in the fridge. The pan juices at the bottom? That's liquid gold. Strain them for gravy or drizzle over everything before serving. Trust me, you'll want to make extra.
Why You'll Love This Recipe
- One-Pan Magic: Honestly, nothing beats tossing everything onto a single sheet pan and calling it a night. The chicken thighs and potatoes cook together, so I’m not scrubbing three separate pans afterward—just one spatula and a wipe-down. That’s the kind of unfussy genius I live for.
- Crispy Skin, Creamy Center: The McCormick Grill Mates and garlic powder on the chicken thighs? Chef’s kiss. That crispy edge with the juiciest meat inside—paired with the buttery, tender potatoes—makes me forget I ever had to peel anything. The fresh rosemary and thyme? Pure aroma magic.
- Leftovers That Never Get Old: I swear, this dish reheats like it just came out of the oven. Toss the leftovers in a hot pan for three minutes, and you’ve got another meal ready. Between us, I’ve eaten this cold for lunch three times this week, and honestly? Still delicious. Budget-friendly too—bone-in thighs and russets are cheap, but they taste like a splurge.
- Weeknight Hero: I don’t know about you, but my brain shuts down after work, and I need something that’s done before I even think about chopping veggies. This recipe? 30 minutes tops, and I’m sitting down with a plate that feels like a restaurant meal. My roommates don’t even ask what’s for dinner—just grab plates.
Step-by-step instructions for one-pan herb-roasted chicken and potatoes
Here's how to create a hearty, comforting meal with minimal cleanup.
Prep and Season the Chicken and Potatoes
Preheat your oven to 425°F while you prepare the ingredients. Pat the 1½ lb bone-in chicken thighs dry with paper towels—this ensures crispy skin later. In a small bowl, mix together 1 tbsp McCormick Grill Mates Seasoning, 1 tsp McCormick Garlic Powder, 1 tsp McCormick Onion Powder, 1 tsp Salt, and ½ tsp Black Pepper. Rub this mixture all over the chicken, including inside the cavity.
Cut the 2 lbs Russet Potatoes into 1½-inch chunks—no need to peel them, as the skin adds texture. Toss the potato chunks with the remaining 1 tbsp McCormick Grill Mates Seasoning, 1 tbsp chopped fresh rosemary, and 1 tbsp chopped fresh thyme. This step ensures every bite of both chicken and potatoes is packed with flavor.
Sear the Chicken for Maximum Flavor
Heat 2 tbsp extra-virgin olive oil in a large oven-safe skillet over medium-high heat. Once the oil shimmers, carefully place the seasoned chicken thighs skin-side down in the pan. Let them sear undisturbed for 4-5 minutes until the skin turns golden brown and crispy. Flip the chicken and sear the other side for another 3-4 minutes. This step develops a rich, caramelized crust that locks in juices.
Real talk: Don't rush this step. You'll know it's ready when the chicken releases easily from the pan. If it sticks, add a splash of water and let it evaporate before continuing—this prevents burning while still building flavor.
Roast the Chicken and Potatoes Together
Remove the chicken from the skillet and set it aside. Add the seasoned potato chunks to the same skillet in a single layer, leaving space between them for even cooking. Drizzle any remaining olive oil from the pan over the potatoes. Return the chicken to the skillet, skin-side up, and place it on top of the potatoes.
Transfer the skillet to the preheated oven and roast for 25-30 minutes. After 15 minutes, spoon the 2 tbsp butter and 3 minced garlic cloves over the chicken and potatoes. This basting step adds richness and ensures the potatoes get that golden, tender finish. The potatoes are done when they're fork-tender and the chicken reaches an internal temperature of 165°F at the thickest part of the thigh.
Rest and Serve for Perfect Texture
Once the chicken and potatoes are fully cooked, remove the skillet from the oven and let everything rest for 5 minutes. This resting period allows the juices to redistribute, ensuring each bite is moist and flavorful. If you skip this step, the chicken might release its juices onto your plate instead of staying inside where it belongs.
Serve the one-pan herb-roasted chicken and potatoes directly from the skillet, spooning any pan juices over the top. The crispy chicken skin, tender potatoes, and aromatic herbs create a comforting, satisfying meal that's perfect for a cozy night in. Pair it with a simple green salad or crusty bread to complete the dish.
Pro Tips For Making Mccormick Chicken And Potatoes
- CRISP THE SKIN FIRST: Don’t skip the 4-5 minute sear on the chicken thighs—this is where the magic happens. I used to rush it, and the skin ended up chewy instead of golden. Let the oil shimmer hot before adding the chicken, and resist the urge to poke or flip too soon. The skin needs time to caramelize into crispy perfection.
- SALT THE POTATOES EARLY: Toss the potato chunks with the remaining 1 tbsp Grill Mates Seasoning before they hit the skillet. I learned this the hard way—waiting until after searing means you’re scrambling to season while everything’s hot. The potatoes soak up the flavors better when they get the seasoning first, and you won’t miss a beat when the chicken’s ready to go in.
- DON’T CROWD THE POTATOES: Leave space between the 1.5-inch potato chunks when arranging them in the skillet. I know it’s tempting to pack them in, but tight clusters steam instead of crisp up. A single layer with gaps ensures they caramelize and get that golden brown crust. If your skillet is small, roast them in batches—it’s worth the extra minute.
- BASTE WITH THE GARLIC BUTTER: That 2 tbsp unsalted butter and 3 minced garlic cloves at the 15-minute mark isn’t just for flavor—it’s the upgrade that turns good into great. Spoon it over the chicken and potatoes, then tilt the pan to coat everything. The butter bastes the chicken skin for extra crispness while melting into the potatoes for richness. Skip this, and you’re missing out on the dish’s best texture.
Flavor customization for this dish
Spicy Heat Kick
Want to add some fire to your dish? Swap out ½ tsp black pepper for 1 tsp cayenne pepper when seasoning the chicken and potatoes. I like to add ½ tsp smoked paprika too—it gives that smoky depth while keeping the heat balanced.
For extra kick, sprinkle ½ tsp chili flakes over the top right before serving. Trust me, the contrast of crispy chicken and spicy potatoes is addictive. 🌶️
Sweet and Tangy Twist
Balance the richness with a sweet-tangy glaze by mixing 1 tbsp honey and 1 tbsp apple cider vinegar with 1 minced garlic clove. Brush this over the chicken and potatoes during the last 10 minutes of roasting.
The honey caramelizes while the vinegar keeps everything bright. I grab Penzeys honey for that authentic Southern sweetness. This works especially well with bone-in thighs—the glaze clings beautifully to the crispy skin.
Herb-Infused Olive Oil
For a more aromatic experience, infuse your 2 tbsp extra-virgin olive oil with herbs before using. Toss 3 sprigs fresh rosemary and 3 sprigs fresh thyme into the oil, then heat it gently on the stove for 5 minutes.
Strain out the herbs and use the infused oil to sear the chicken and roast the potatoes. The oil becomes fragrant and adds layers of flavor that dry seasonings can't match. I keep a jar of this in my pantry for all my roasting needs.
Smoky BBQ Glaze
Transform this dish into a Southern-style feast by swapping the butter basting for ¼ cup BBQ sauce (I recommend Sweet Baby Ray's) mixed with 1 tbsp apple cider vinegar. Drizzle it over the chicken and potatoes during the last 15 minutes of roasting.
The sauce caramelizes slightly, creating a sticky, tangy glaze that pairs perfectly with the crispy chicken skin. Add a sprinkle of crushed red pepper for heat if you like it spicy.
Lemon-Garlic Zing
Brighten up the dish with a zesty finish by adding zest of 1 lemon and 1 extra minced garlic clove to the butter mixture during the last 5 minutes of roasting. The citrus cuts through the richness while the garlic adds a fresh punch.
Finish with a squeeze of lemon juice and a sprinkle of fresh parsley before serving. This is my go-to when I want something lighter but still packed with flavor—perfect for summer evenings.
Nutrition facts
Frequently asked questions
Why use bone-in chicken thighs instead of breasts?
Bone-in chicken thighs stay juicier and develop a richer flavor during roasting. The bone helps retain moisture while the skin crisps beautifully at 425°F. Plus, they're more forgiving than breasts—you won't end up with dry meat. The fat in thighs also makes them more flavorful, perfect for this herb-roasted dish.
Can I skip the searing step and go straight to roasting?
While possible, searing is key for that crispy skin and deep flavor. The 4-5 minutes on medium-high heat creates a caramelized crust that locks in juices. Skipping it means softer skin and less complex taste. If you're short on time, just sear for 2 minutes per side—it still makes a difference!
How do I know when the potatoes are done?
Potatoes are perfect when they're golden brown on the outside and fork-tender inside. After 25-30 minutes of roasting, check one with a fork—they should pierce easily. If they're still hard, return them to the oven for another 5 minutes. The butter basting at the 15-minute mark helps ensure even cooking.
What if I don't have fresh herbs?
No problem! Use 1 tsp dried rosemary and 1 tsp dried thyme instead of fresh—just reduce the amount by half. The flavor will still shine through. If you're really pressed, just use the McCormick Grill Mates Seasoning alone; it's packed with enough flavor to carry the dish.
Why rest the chicken before slicing?
Resting for 5 minutes lets the juices redistribute, so every bite stays moist instead of running out onto your plate. This step is especially important for bone-in thighs—they hold a lot of flavorful liquid. Skipping it means dry chicken, and nobody wants that!