Side Dishes
This McCormick chicken and potatoes recipe delivers the kind of Southern-style comfort that feels like a warm hug on a chilly evening. I developed it after years of perfecting sheet-pan meals that combine tender chicken with perfectly seasoned potatoes, all while keeping prep simple and cleanup minimal.
The secret lies in McCormick's signature seasoning blend—just the right amount of garlic, herbs, and salt to elevate humble ingredients into something extraordinary.
The beauty of this dish is its simplicity: one sheet pan, 45 minutes in the oven, and a meal that serves four without breaking the bank.
You'll start with chicken thighs—juicy and flavorful even when cooked—while the potatoes roast alongside, absorbing the aromatic spices until they're crispy on the edges and tender inside. This isn't just another side dish; it's a complete, satisfying meal that tastes like it came from a family gathering.
What makes this recipe truly special is how the McCormick seasoning transforms basic ingredients into something restaurant-worthy. The garlic powder infuses the chicken with depth, while the herb blend gives the potatoes that classic Southern flavor.
By the time it's done, you'll have golden-brown chicken with crispy skin and potatoes that are perfectly seasoned—no soggy sides here. It's the kind of dish that disappears faster than you can say "seconds, please."
Perfect for weeknight dinners or weekend family meals, this recipe scales easily and reheats beautifully. The flavors only get better as they sit, making it ideal for meal prep. Let's get cooking—your taste buds will thank you.
Ingredients for mccormick chicken and potatoes
Just chicken thighs, potatoes, and McCormick's signature seasoning blend—simple ingredients for Southern-style comfort.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Thighs 🍗 | 1 ½ lb | Trimmed of excess fat |
| Yukon Gold Potatoes 🥔 | 2 lb | Cut into 1.5-inch chunks |
| McCormick Garlic Herb Chicken Seasoning 🧂 | 2 tbsp | Or substitute homemade blend |
| McCormick Garlic Herb Potato Seasoning 🧂 | 1 tbsp | Or use same blend as chicken |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | For crispy potatoes |
| Unsalted Butter 🧈 | 2 tbsp | Melted for chicken |
| Fresh Rosemary 🌿 | ¼ cup | Chopped, for extra aroma |
| Fresh Thyme 🌿 | ¼ cup | Chopped, optional garnish |
| Garlic Cloves 🧄 | 4 cloves | Minced for extra flavor |
| Honey 🍯 | 1 tbsp | For glaze on chicken |
| Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | 1 tsp | Freshly ground |
The chicken thighs are the star here. Bone-in, skin-on thighs stay juicier than breasts, but boneless skinless works too if that's what you've got. McCormick's seasoning blend is key—it's got that perfect balance of garlic, herbs, and salt that makes this taste like a Southern grandma's kitchen. Grab the Garlic Herb Chicken Seasoning from any grocery store's spice aisle (it's usually near the McCormick display). If you're feeling fancy, Costco or Walmart have the best bulk prices. For the potatoes, Yukon Golds are ideal—they caramelize beautifully, but Russets work too if that's what's on sale.
No McCormick seasoning? Make your own—mix 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp dried thyme, 1 tsp dried rosemary, 1 tsp salt, and 1/2 tsp black pepper. Short on fresh herbs? Dried rosemary and thyme at half the amount will do. The honey glaze is optional but adds a nice touch—agave or maple syrup work too if you're avoiding refined sugar. For the olive oil, any neutral oil (like vegetable or canola) works, but extra-virgin adds a nice fruity note. Don't skip the butter on the chicken—it keeps the skin crispy without drying out the meat.
This reheats like a dream—just pop it in the oven at 375°F for 10-15 minutes until everything's heated through. The flavors only get better as they sit, so double the recipe if you're feeding a crowd. Store leftovers in the fridge for 4-5 days or freeze for 3 months. I always portion mine into containers so lunches are ready to grab. The potatoes stay crispy if you reheat them straight from the fridge—no need to thaw.
Why You'll Love This Recipe
- I’ve got a secret: this dish is my shortcut to feeling like I cooked all day without actually trying. Just toss the chicken thighs with those McCormick Garlic Herb Chicken Seasoning and potatoes with their own blend, then let the oven do the heavy lifting. No boiling, no frying—just crispy, golden perfection with zero cleanup chaos.
- One-Pan Magic: I’ve got a secret: this dish is my shortcut to feeling like I cooked all day without actually trying. Just toss the chicken thighs with those McCormick Garlic Herb Chicken Seasoning and potatoes with their own blend, then let the oven do the heavy lifting. No boiling, no frying—just crispy, golden perfection with zero cleanup chaos.
- Sweet-Savory Surprise: The honey glaze on the chicken? Game-changer. That sticky, caramelized finish paired with the buttery Yukon Golds and herby kick from the rosemary and thyme makes every bite feel like a hug. Honestly, the first time I tried it, my family went back for seconds without me even asking.
- Feeds a Crowd (or Just Me): Need to whip up dinner for six? This recipe will do it—no stress. But honestly, I’ve served it to two people and still felt like a hero. The leftovers? Even better the next day, reheated in the oven to keep those crispy edges intact. My secret weapon for game days, lazy Sundays, or when I’m too tired to think.
Step-by-step instructions for McCormick chicken and potatoes
Here's how to turn simple ingredients into a hearty, one-pan masterpiece that delivers Southern comfort.
Prep and Season the Chicken and Potatoes
Start by trimming any excess fat from the 1.5 lb boneless, skinless chicken thighs—this ensures they cook evenly and absorb the flavors better. Pat them dry with paper towels, then place them in a bowl. In a small dish, mix 2 tbsp McCormick Garlic Herb Chicken Seasoning, 1.5 tsp kosher salt, and 1 tsp black pepper. Rub this generously over the chicken, pressing the seasoning into the meat so it sticks.
While the chicken seasons, cut the 2 lb Yukon Gold Potatoes into 1.5-inch chunks—this size ensures they cook through without turning mushy. Toss them in a separate bowl with 1 tbsp McCormick Garlic Herb Potato Seasoning, 0.25 cup chopped fresh rosemary, and 0.25 cup chopped fresh thyme. The potatoes will soak up the herby seasoning, giving them that fragrant, aromatic kick you crave in a comforting dish.
Build the Flavor Base and Roast the Potatoes
Preheat your oven to 425°F—this high heat is key to getting crispy, golden potatoes. Line a large sheet pan with parchment paper for easy cleanup. In a small saucepan, warm the 0.25 cup extra-virgin olive oil and 2 tbsp unsalted butter over low heat until the butter melts completely. Stir in the 4 minced garlic cloves and let them sizzle for 30 seconds—just until fragrant, not browned.
Spread the seasoned potatoes evenly across the sheet pan, leaving space between them. Drizzle the warm garlic-infused oil mixture over the potatoes, tossing gently to coat. Roast for 20 minutes, then flip the potatoes and roast for another 10 minutes. They should be golden brown and tender when pierced with a fork. Here’s the thing—don’t overcrowd the pan, or they’ll steam instead of crisp up.
Glaze and Roast the Chicken
While the potatoes roast, mix 1 tbsp honey with 0.25 cup extra-virgin olive oil in a small bowl. This glaze will give the chicken that sticky, caramelized finish. Place the seasoned chicken thighs on the sheet pan alongside the potatoes, skin-side up. Brush them generously with the honey glaze—you’ll want them fully coated for that perfect balance of sweet and savory.
Return the pan to the oven and roast for 20-25 minutes, until the chicken reaches an internal temperature of 165°F. The skin should be deep golden brown and crispy, while the meat stays juicy. If the chicken starts to brown too quickly, tent the pan with foil to prevent burning. The potatoes should now be fully tender with crispy edges—if they’re not quite there, slide the pan back in for another 5 minutes.
Rest and Serve with Fresh Herbs
Remove the pan from the oven and let everything rest for 5 minutes—this gives the juices in the chicken a chance to redistribute, so every bite stays moist. Sprinkle the 0.25 cup chopped fresh thyme over the top for a pop of freshness and aroma. Serve the chicken and potatoes straight from the pan, letting guests scoop up the crispy edges and savory juices. The contrast of tender chicken, crispy potatoes, and herby glaze makes this dish irresistibly comforting.
Real talk: This recipe is all about simplicity, but the flavors pack a punch. The McCormick seasonings do most of the work, but the honey glaze and fresh herbs elevate it to restaurant-quality. Leftovers? They’re even better the next day—just reheat in the oven to keep everything crispy.
Pro Tips For Making Mccormick Chicken And Potatoes
- Preheat Like It’s Your Job: I learned this the hard way—skipping the 10-15 minute preheat at 425°F means soggy potatoes and uneven chicken. That high heat is non-negotiable for crispy edges and juicy meat, so don’t rush it (yes, even if you’re impatient like me).
- Toss Potatoes Once: After burning three batches, I finally figured out: only flip the potatoes once during roasting. The recipe says 20 minutes, then flip for 10 more—stick to it. Over-tossing turns them mushy, and under-tossing means uneven browning. That 1.5-inch chunk size matters more than you think.
- Glaze Chicken Last: Sounds weird, but it works: brush the honey glaze after the potatoes have roasted their first 20 minutes. The chicken gets that caramelized crust without steaming under the potatoes’ moisture, and the glaze doesn’t burn before the meat’s done.
- Rest Under Foil: I skip this when I’m lazy, but the dish is noticeably better when I don’t. Tent the pan with foil for those 5 minutes—it keeps the chicken from drying out while the juices redistribute. The potatoes stay warm too, so you’re not reheating just the chicken later.
Make-ahead tips for this recipe
Prep Ahead
I always prep the chicken and potatoes the night before—it cuts cooking day stress by half. Trim the 1.5 lb chicken thighs and pat them dry, then store them in a sealed container with 2 tbsp McCormick seasoning and 1.5 tsp salt.
For the potatoes, chop the 2 lb Yukon Golds into 1.5-inch chunks and toss with 1 tbsp seasoning and 0.25 cup chopped rosemary. Store both in separate containers in the fridge—they'll keep for 2 days without drying out. 🌿
Partial Cooking
Here's my pro trick: Par-cook the potatoes first. Toss them with oil and seasoning, then roast at 400°F for 15 minutes before adding the chicken. This gets them halfway there, so they only need 5-7 minutes to finish with the chicken.
The chicken can go straight from fridge to pan—just add 5-10 minutes to the final cook time if it's cold.
Freezer-Friendly
Double the recipe and freeze half for lazy weeknights. Assemble everything on the sheet pan, then wrap tightly with foil and plastic wrap. Freeze for up to 3 months.
When ready to cook, bake straight from frozen at 425°F for 50-55 minutes, tented with foil for the first 30 minutes to prevent drying. The honey glaze adds moisture, so no extra liquid is needed. 🥶
Make-Ahead Glaze
Make the honey glaze ahead of time to save 5 minutes on cooking day. Mix 1 tbsp honey with 1 tbsp olive oil and store in a small jar in the fridge. When ready to cook, just give it a quick stir—it keeps for 5 days.
I also pre-chop the 4 garlic cloves and store them in the freezer until needed. This little prep saves me from last-minute chopping chaos. 🧄
Reheating Like a Pro
Oven reheating preserves crispiness better than microwave. Spread leftovers on a sheet pan at 375°F for 10-15 minutes, uncovered. For extra crispy potatoes, broil for 2-3 minutes at the end. If using microwave, cover with a damp paper towel and heat in 1-minute intervals until reaching 165°F.
The honey glaze might thicken slightly—just add a splash of water and reheat. 🔥
Portioning for Lunches
Divide cooled chicken and potatoes into meal prep containers immediately after resting. Store with a small piece of parchment paper between layers to prevent sogginess. I portion mine into 1-cup servings—perfect for lunches.
The potatoes stay crispy for 3 days this way, and the chicken remains juicy. Label containers with dates to track freshness. This saves me from last-minute scrambling on busy mornings. ✨
Nutrition facts
Frequently asked questions
Can I use chicken breasts instead of thighs?
Chicken breasts will work, but they dry out more easily. If using breasts, pound them to ½-inch thickness and reduce oven time to 15-18 minutes after adding to the pan. Brush with extra honey glaze to keep them moist. For best results, marinate breasts in 1 tbsp olive oil and 1 tbsp McCormick seasoning for 30 minutes before cooking.
What if my potatoes aren't crispy?
Overcrowding or uneven heat causes soggy potatoes. Spread them in a single layer with ½-inch gaps between chunks. Roast at 425°F for 10 minutes uncovered before adding chicken, then cover with foil for the last 5 minutes to trap steam. For extra crispiness, broil for 2 minutes at the end.
Can I make this in a slow cooker?
Brown chicken and potatoes in a skillet first, then transfer to a slow cooker with ¼ cup chicken broth. Cook on Low for 5-6 hours or High for 3-4 hours. The chicken will be tender but not crispy—save that texture for oven-baked versions. Add fresh thyme and rosemary at the end for brightness.
How do I adjust for a crowd?
Double all ingredients and use two sheet pans. For 8 servings, use 3 lb chicken thighs and 4 lb potatoes. Increase oven time by 10-15 minutes to ensure even cooking. Use a meat thermometer to check chicken at 165°F. Preheat both pans side-by-side for even heat distribution.
Why does my chicken turn out dry?
Overcooking or skipping the rest time causes dry chicken. Remove it when internal temp hits 160°F—it'll rise to 165°F while resting. Pat thighs dry before seasoning (moisture steams instead of browning). For extra juiciness, brush with 1 tbsp melted butter after glaze. Avoid cutting into chicken immediately—rest for 5 minutes before serving.