Side Dishes
This McCormick Chicken and Potatoes recipe delivers a restaurant-quality herb-crusted roast paired with perfectly caramelized potatoes—all built on the bold flavors of McCormick's signature seasoning blend.
Growing up in small-town Georgia, I learned how a simple blend of herbs and spices could transform humble ingredients into a showstopping meal, and this dish is proof of that philosophy in action.
The secret lies in the herb crust, where McCormick's blend—packed with thyme, rosemary, and garlic—creates a fragrant, golden bark on the chicken while keeping the meat juicy and tender.
The potatoes, tossed in olive oil and the same seasoning, develop a deep caramelized crust that contrasts beautifully with the chicken's savory depth. With just 45 minutes of hands-on time, you'll have a complete meal that feels like it took hours to prepare.
What sets this dish apart is how the McCormick seasoning works in harmony with fresh herbs—parsley and chives add brightness while the blend provides that unmistakable, comforting flavor we associate with home cooking.
The result is a plate that looks impressive enough for company but comes together with the simplicity of a weeknight dinner. Every bite delivers that perfect balance of herbaceous, savory, and slightly sweet notes.
Serve with a crisp green salad or steamed vegetables to round out the meal, or pair it with a bold red wine to complement the herbaceous flavors.
The beauty of this recipe is its versatility—it works as a main course for a family dinner or as the centerpiece of a holiday feast. Let's get cooking with this foolproof method that delivers professional results at home.
Ingredients for mccormick chicken and potatoes
Humble ingredients elevated by McCormick's signature blend—herb-crusted perfection meets caramelized potatoes for a restaurant-worthy meal.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Pounded to even thickness |
| Russet Potatoes 🥔 | 2 lb | Cut into 1-inch chunks |
| McCormick Herb Seasoning Blend 🌿 | 2 tbsp | Original blend preferred |
| Fresh Thyme Leaves 🌿 | ¼ cup | Chopped, stems removed |
| Fresh Rosemary Sprigs 🌿 | ¼ cup | Finely chopped |
| Fresh Parsley Flakes 🌿 | ¼ cup | For garnish |
| Fresh Chives 🌿 | ¼ cup | Chopped, for garnish |
| Extra-Virgin Olive Oil 🫒 | ½ cup | High-quality, fruity |
| Unsalted Butter 🧈 | ¼ cup | Cold, cubed |
| Garlic Cloves 🧄 | 6 cloves | Minced, for seasoning |
| Diamond Crystal Kosher Salt 🧂 | 1 tsp | For seasoning |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | For seasoning |
| Garlic Powder 🧄 | ½ tsp | For additional depth |
The McCormick Herb Seasoning Blend is the backbone of this dish, so prioritize freshness—check the expiration date on the jar, as older blends lose their aromatic punch. For the chicken, boneless, skinless breasts ensure even cooking, but don’t skimp on the thickness—pound them to ¼-inch for crispy edges without drying out. Whole Foods or Walmart’s Great Value brands offer reliable quality for the seasoning, while Costco is ideal for bulk potatoes. Fresh herbs like thyme and rosemary should be vibrant and fragrant—avoid wilted sprigs, as they’ll compromise flavor. If you’re short on time, dried herbs work in a pinch (use ⅓ the amount), but fresh delivers that unmistakable, restaurant-quality aroma the recipe promises.
No McCormick blend? Create your own by mixing 1 tbsp dried thyme, 1 tbsp dried rosemary, 1 tsp garlic powder, 1 tsp onion powder, and ½ tsp black pepper—it’s a foolproof substitute that mimics the blend’s depth. For the potatoes, Yukon Golds caramelize beautifully but require slightly less oil; stick with Russets for that classic crispy texture. Short on fresh herbs? Freeze extras in ice cube trays with olive oil—thaw and use as needed. The olive oil should be extra-virgin for richness, while the unsalted butter adds a luxurious finish—don’t skip the cold cubes for that golden crust. If you’re prepping ahead, par-cook the potatoes (boil for 5 minutes) to speed up the caramelization later.
This dish reheats beautifully—cover with foil and warm in a 350°F oven for 15 minutes to revive the crispiness. Store leftovers in airtight containers for up to 4 days in the fridge, or freeze for 3 months by wrapping tightly in foil. For holiday prep, assemble the chicken and potatoes ahead, refrigerate uncovered for 1 hour to dry the surfaces (key for crispiness), then bake as directed. The herb crust on the chicken stays fragrant for 2 days if stored properly, while the potatoes’ texture degrades after 3 days—plan accordingly. Garnish with parsley and chives just before serving to keep the presentation restaurant-worthy.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this when I’m too tired to scrub dishes—just toss the chicken and potatoes on a sheet pan, sprinkle that McCormick blend (rosemary and thyme included), and let the oven do the work. No pots, no pans, just golden perfection waiting for you.
- Herb Bomb Flavor: That McCormick seasoning isn’t just "herbs"—it’s a flavor explosion of garlic, onion, and parsley that clings to the chicken like a hug. Fresh rosemary and thyme? They turn this into something that tastes like a fancy dinner, not a weeknight hack.
- Lunchbox Hero: Between us, this is my go-to for meal prep. Roast a big batch on Sunday, slice the chicken, and pack it with potatoes—still warm, still delicious, and way better than sad sandwiches. (Yes, even on a Tuesday night.)
- Budget-Friendly Feast: Russets are cheap, chicken breasts stretch far, and that jar of McCormick seasoning lasts for ages. I feed four people for under $15, and honestly? No one complains about leftovers—because they’re that good.
Step-by-step instructions for herb-crusted roast chicken with caramelized potatoes
Master this technique for restaurant-quality results every time—juicy chicken and perfectly caramelized potatoes.
Prepare the Chicken for Optimal Crisping
Begin by pounding the 1.5 lb boneless, skinless chicken breast between two sheets of plastic wrap to an even ½-inch thickness. This ensures even cooking and prevents dryness. Pat the pounded chicken thoroughly with paper towels to remove all moisture—this is critical for achieving a crisp herb crust.
In a small bowl, combine the 2 tbsp McCormick Herb Seasoning Blend, 0.5 tsp garlic powder, and 1 tsp Diamond Crystal Kosher Salt. Rub this mixture evenly over all sides of the chicken, pressing firmly so the seasoning adheres. Let the seasoned chicken rest at room temperature for 15 minutes before roasting—this allows the seasoning to penetrate slightly and the chicken to cook more evenly.
Create the Herb Butter and Season the Potatoes
In a separate bowl, mix the 0.25 cup unsalted butter (cold and cubed), 0.25 cup fresh thyme leaves, 0.25 cup fresh rosemary sprigs, 0.5 tsp freshly ground black pepper, and 6 cloves minced garlic. This herb butter will create a fragrant crust on both the chicken and potatoes. Set aside while you prepare the potatoes.
Cut the 2 lb russet potatoes into 1-inch chunks and toss them in a large bowl with 0.5 cup extra-virgin olive oil. Spread the potatoes on a rimmed baking sheet in a single layer, ensuring they don't overlap. Roast at 425°F for 20 minutes until they begin to brown in spots. Remove from the oven and flip the potatoes, then return to the oven for another 5 minutes to ensure even browning.
Roast the Chicken to Juicy Perfection
While the potatoes roast, preheat your oven to 400°F. Place the seasoned chicken breast on a wire rack set inside a rimmed baking sheet. This rack allows air to circulate underneath, preventing soggy skin. Spoon half of the herb butter mixture over the chicken, pressing gently to ensure even distribution.
Roast the chicken for 20-25 minutes, or until the internal temperature reaches 160°F when measured with an instant-read thermometer. The chicken should be golden brown and slightly crisp on the outside while remaining juicy inside. If the top begins to brown too quickly, tent loosely with aluminum foil to prevent over-browning.
Finish with Herb Butter and Garnish
Remove the chicken from the oven and let it rest for 5 minutes before slicing. While it rests, transfer the roasted potatoes to a large serving platter. Spoon the remaining herb butter over the potatoes and toss gently to coat. Return the potatoes to the oven for 2-3 minutes to allow the butter to melt and create a glossy finish.
Slice the rested chicken into ½-inch thick pieces and arrange it over the caramelized potatoes. Garnish with the 0.25 cup fresh parsley flakes and 0.25 cup chopped fresh chives for a pop of color and freshness. Serve immediately, ensuring each serving has both the juicy chicken and perfectly caramelized potatoes.
Pro Tips For Making Mccormick Chicken And Potatoes
- Parboil Potatoes First: Russets turn mushy when roasted whole—save yourself from sad, mealy potatoes by parboiling them for 8-10 minutes before seasoning and roasting. I learned this the hard way after serving a plate of sad, dense spuds and realizing I’d missed the most crucial step for crispy edges.
- Pound Chicken Evenly: Skip the uneven thickness and dry-out disaster by pounding chicken breasts to ½-inch with a meat mallet. This recipe’s herb blend needs time to penetrate, and thin, consistent pieces guarantee juicy results—no one wants dry chicken, even with McCormick’s magic seasoning.
- Toast Herbs Before Mixing: Dry the fresh thyme and rosemary in a pan for 30 seconds before adding them to the McCormick blend—this releases their oils and makes the aroma pop. Sounds weird, but it works: the herbs won’t just sit there like sad garnishes; they’ll infuse the dish.
- Rotate Pan Mid-Roast: Your oven’s hot spots will wreck this dish if you leave it untouched. Flip the pan halfway through roasting (around 20 minutes) to ensure even browning—no one wants one side of the chicken or potatoes overcooked while the rest stays pale.
Make-ahead tips for this mccormick chicken and potatoes
Prep Ahead for Efficiency
The McCormick seasoning blend does most of its magic during cooking, but you can still prep components in advance to save time. I recommend chopping all herbs and mincing garlic the night before, storing them in airtight containers in the fridge.
The potatoes can be cut into chunks and refrigerated for up to 24 hours before roasting—just don't toss them in oil until ready to cook. For the chicken, pound and season it up to 12 hours ahead, then refrigerate uncovered on a wire rack.
This dries the surface slightly, ensuring an extra-crisp herb crust when roasted. 💡
Partially Cook the Potatoes
To streamline the process, par-cook the potatoes by boiling them for 5 minutes in salted water, then draining and patting dry. This reduces the roasting time by about 10 minutes—ideal for busy weeknights.
I also like to make the herb butter mixture ahead and store it in the fridge for up to 3 days, or freeze it for 1 month in a small container. Simply reheat the butter mixture at room temperature before using it on the chicken and potatoes.
This step saves 15 minutes of prep time during cooking. ⏰
Assemble for Holiday Meals
For gatherings, assemble the entire dish ahead of time and refrigerate uncovered for 1 hour before baking. This dries the surfaces slightly, guaranteeing that crisp herb crust we all love. I've done this for Thanksgiving with 20+ servings
The chicken and potatoes can be arranged on a platter and refrigerated for up to 4 hours before baking. When ready to cook, simply transfer to a 400°F oven and roast for 25-30 minutes, adding 5-10 minutes if the dish was cold. 💪 This dish freezes beautifully for future meals. After fully cooking, let the chicken and potatoes cool completely, then store them in separate airtight containers. The chicken freezes for 3 months while the potatoes hold up for 2 months. To reheat, thaw overnight in the fridge, then warm in a 350°F oven for 15-20 minutes, covered with foil. For best results, add a splash of water or broth to the potatoes to restore moisture. I've used this method to prep meals for my farm crew during busy harvest seasons. ✨ Fresh herbs like parsley and chives lose their vibrant color and crispness when prepped too early. Store them separately in airtight containers with a damp paper towel to maintain freshness. I recommend chopping them just 10 minutes before serving to preserve their bright green hue and delicate flavor. This final touch elevates the dish from home-cooked to restaurant-worthy with minimal effort. A sprinkle of these herbs adds a refreshing contrast to the rich, savory chicken and potatoes. 🌿 Leftovers reheat best in the oven to maintain texture. Cover the chicken and potatoes with foil and warm at 350°F for 15 minutes. For a crispier finish, remove the foil for the last 2-3 minutes of reheating. Microwave reheating works in a pinch, but the results are less crisp—cover with a damp paper towel and heat in 1-minute intervals until reaching 165°F. I've found that adding a splash of water or broth helps restore moisture lost during storage. 🔥Freezer-Friendly Strategy
Garnish Just Before Serving
Reheat with Care
Nutrition facts
Frequently asked questions
Can I use chicken thighs instead of breasts for this recipe?
Chicken thighs work beautifully and stay juicier due to their higher fat content. For best results, use bone-in, skin-on thighs and increase the cooking time to 30-35 minutes at 400°F. The skin will crisp up perfectly with the herb butter, creating an extra-rich flavor. Just skip the pounding step since thighs don't need thinning.
What's the best way to substitute McCormick seasoning?
Mix 1 tbsp dried thyme, 1 tbsp dried rosemary, 1 tsp garlic powder, 1 tsp onion powder, and ½ tsp black pepper for a homemade blend. For deeper flavor, add ½ tsp smoked paprika. The key is balancing herbs and alliums—this combo mimics McCormick's signature herbaceous profile while keeping the dish aromatic.
Why are my potatoes turning mushy instead of caramelized?
Overcrowding or too much moisture causes soggy potatoes. Always spread them in a single layer on the baking sheet and avoid tossing them in oil until they're dry. For extra insurance, pat them thoroughly with paper towels before roasting. If using Yukon Golds, reduce oil by 1 tbsp—they contain more moisture than Russets.
Can I make this dish in a slow cooker?
Not ideal for crispy results, but you can adapt it! Sear the chicken first, then combine with potatoes, ½ cup chicken broth, and 1 tbsp McCormick seasoning on low for 6-7 hours. The potatoes will be tender rather than caramelized. For best texture, finish by broiling for 5 minutes at the end to crisp the edges.
How do I keep the herb crust from falling off the chicken?
Press the seasoning firmly into the chicken and let it rest uncovered on a wire rack for 15-20 minutes** before roasting. This dries the surface slightly, helping the crust adhere. Also, avoid overcrowding the pan—leave space between pieces for even air circulation during cooking.