Mccormick Chicken and Potatoes Recipe: One-Pan Roast With Herby Crisp

This one-pan McCormick chicken and potatoes recipe delivers restaurant-quality comfort food with minimal effort—juicy chicken thighs paired with crispy, herby potatoes that caramelize to golden perfection. Growing up in small-town Georgia, I learned that the secret to a great roast isn't complexity, but precision: high heat, proper seasoning, and patience.

The result? A dish that feels like a Sunday supper, ready in under an hour without a single dirty dish beyond the pan.

The beauty of this method lies in its simplicity: chicken thighs stay tender while the potatoes develop a crispy exterior and aromatic crust, all thanks to a blend of McCormick's seasoned salt and fresh herbs.

I've perfected this technique over years of cooking for crowds at my farm—where heritage pigs and cast iron meet—because it's the kind of meal that turns a weeknight into a celebration. The key is roasting everything together, letting the chicken's juices baste the potatoes for depth of flavor.

By the time you pull this dish from the oven, you'll have tender, golden-brown chicken with crispy skin and potatoes that are caramelized at the edges yet fluffy inside, all infused with herby notes.

The aroma alone will have everyone gathering at the table, and the first bite delivers that perfect balance of savory, crispy, and juicy. This is the kind of dish that makes you want to cook it again and again—no takeout needed.

Serve with a simple green salad or crusty bread to soak up the juices, or let it stand alone as the star of the meal. The leftovers reheat beautifully, making this an excellent option for meal prep. Let's get started—your taste buds will thank you.

Ingredients for mccormick chicken and potatoes

Pantry staples meet farm-fresh herbs—this one-pan wonder needs just 12 ingredients.

The chicken thighs are the star here, so bone-in, skin-on makes all the difference—the skin crisps up beautifully while the bones add depth. I grab mine from Whole Foods or my local butcher, but any grocery store's pre-cut package works fine. Look for thighs with a good layer of fat—that's where the flavor hides. Baby potatoes are perfect for even cooking, but if you only have larger ones, cut them into 1-inch chunks. The Yukon Golds caramelize the best, but red potatoes hold their shape nicely too. For the herbs, fresh is non-negotiable—dried just won't give that same aromatic punch. Grab a small bunch of rosemary and thyme from the grocery store's produce section, or grow your own if you're lucky enough to have a windowsill herb garden.

No McCormick seasoned salt? Mix 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp paprika, and 1 tsp salt—it's basically the same thing. Running short on fresh herbs? Dried oregano at half the amount works in a pinch, but trust me, you'll taste the difference. The olive oil should be extra-virgin for richness, but any good-quality oil will do. Butter is where the magic happens—full-fat is a must for that golden crust. No chicken broth? Low-sodium beef broth works too. The lemon juice can be bottled, but fresh is brighter. And if you're feeling fancy, add a splash of white wine or apple cider vinegar to the broth for extra depth—just don't tell anyone I said that.

This dish reheats like a dream—5 minutes at 350°F and it's just as good as day one. Store leftovers in the fridge for 4-5 days, or freeze for up to 3 months if you're planning ahead. I like to portion mine into individual containers so I can grab and go. The potatoes get crispier the longer they sit, so don't be afraid to let them cool completely before storing. And if you're cooking for a crowd, double the recipe—this tastes even better the next day when the flavors have time to meld. Trust me, your house will smell amazing while it's cooking, so set the table early.

Step-by-step instructions for McCormick chicken and potatoes roast

This one-pan wonder delivers crispy, herby chicken and golden potatoes with minimal effort.

Start by patting the 1.5 lb chicken thighs completely dry with paper towels—this is non-negotiable for crispy skin. Place them skin-side up on a cutting board and season both sides generously with 2 tbsp McCormick Seasoned Salt, 0.5 tsp black pepper, and 0.5 tsp dried oregano. Let them sit at room temperature for 15 minutes while you prep the potatoes.

For the 2 lbs baby potatoes, scrub them thoroughly under cold water to remove any dirt. Cut each potato into even 1-inch chunks—this ensures consistent cooking. Toss the potato pieces in a large bowl with 0.33 cup extra-virgin olive oil, 0.25 cup chopped fresh rosemary, 0.15 cup chopped fresh thyme, and 4 minced garlic cloves. Mix until every potato is evenly coated with the herby oil.

Preheat your oven to 425°F while you work. Heat a large oven-safe skillet or cast-iron pan over medium-high heat. Add the 2 tbsp unsalted butter and let it melt completely, about 1 minute. Then carefully place the seasoned chicken thighs in the pan, skin-side down. Cook undisturbed for 5 minutes until the skin is golden and crispy.

Flip the chicken thighs and cook for another 3 minutes on the other side. Remove the chicken and set it aside on a plate. In the same pan, add the herbed potato mixture in a single layer, spreading them out evenly. Cook for 8-10 minutes, stirring occasionally, until the potatoes begin to brown in spots. This step develops deep flavor through caramelization.

Return the chicken thighs to the pan, skin-side up, and pour 0.5 cup chicken broth around them. The liquid should partially cover the bottom of the pan. Transfer the entire skillet to the preheated oven and roast for 30-35 minutes. You'll know it's done when the chicken reaches an internal temperature of 165°F and the potatoes are tender when pierced with a fork.

Here's the thing—don't open the oven during cooking. Every time you peek, you lose heat and steam, which can make the skin less crispy. Trust the timer and the visual cues: the chicken skin should be deep golden brown, and the potatoes should look caramelized in spots. If the pan looks dry after 20 minutes, add 1 tbsp fresh lemon juice to keep everything moist.

Once the chicken and potatoes are perfectly cooked, remove the pan from the oven. Let everything rest for 5 minutes before serving. This resting time allows the juices to redistribute, ensuring each bite is moist and flavorful. During this time, you can prepare a quick sauce if desired—simply deglaze the pan with another 1 tbsp fresh lemon juice and scrape up any browned bits for extra flavor.

Serve the one-pan roast immediately, with the crispy chicken thighs alongside the herby, golden potatoes. The combination of the McCormick seasoned salt, fresh rosemary, and thyme creates a bright, aromatic crust that pairs perfectly with the tender chicken. This dish is ideal for family dinners or meal prep—just reheat gently to maintain that crispy texture.

Regional styles of this dish

Southern Comfort Style

In the South, we don’t just cook chicken and potatoes—we build a celebration. This version swaps the rosemary for ½ cup chopped fresh sage and adds 1 tbsp smoked paprika to the McCormick seasoning blend.

I learned this trick from my granddaddy in Georgia, who always said, "Smoke makes everything taste like Sunday."

Serve with a side of cornbread dressing—just mix 2 cups cornbread crumbs, 1 cup chicken broth, and 1 egg, then bake at 375°F for 25 minutes until golden. 🌶️

Charleston Market Twist

Charleston’s coastal flavors shine in this adaptation, where I add 1 tbsp Old Bay seasoning to the potato mix and finish with a squeeze of lemon juice straight from the market.

The Lowcountry’s love of seafood comes through here—try serving with a side of shrimp sautéed in butter and garlic for a true Charleston feast. I always grab my herbs from Charleston City Market, where the rosemary smells like the ocean breeze. 🌊

Heritage Pig Farm Upgrade

If you’re cooking with heritage pork like I do on my farm, use the rendered pork fat instead of olive oil for the potatoes—it adds a depth of flavor you won’t find anywhere else.

Swap the chicken thighs for pork shoulder cut into 1-inch cubes and cook at 300°F for 45 minutes instead of roasting. The result? A dish that tastes like a Sunday supper at my farmhouse table. 🐷

Italian-Inspired Rustic Roast

For a Mediterranean twist, replace the McCormick seasoned salt with 1 tbsp Italian seasoning and add ½ cup sun-dried tomatoes chopped into the potato mix. Finish with a sprinkle of grated Parmesan cheese before serving.

This version pairs beautifully with a Chianti-classified red wine—the acidity cuts through the richness of the dish. I first tried this while apprenticing under Chef Chen in Charleston, and it’s been a crowd-pleaser ever since. 🍷

Weeknight Meal Prep Hack

Make this dish ahead for easy weeknight dinners. Cook the chicken and potatoes as directed, then store in a glass baking dish in the fridge for up to 3 days. When ready to eat, reheat at 350°F for 20-25 minutes until the potatoes are crispy again.

I like to add a splash of chicken broth before reheating to keep everything moist. It’s the perfect make-ahead meal for busy families. ⏰

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