Mccormick Chicken and Potatoes Recipe: One-Pan Crispy-Skinned Comfort

This McCormick chicken and potatoes recipe delivers the kind of crispy-skinned comfort that transforms a simple weeknight meal into something special.

Growing up in small-town Georgia, I learned how a well-seasoned chicken and tender potatoes could turn a modest dinner into a family gathering centerpiece—just like my grandmother used to make. The secret lies in balancing McCormick’s herb blend with olive oil and high-heat roasting for that perfect golden crust.

The beauty of this recipe is its simplicity: one pan, minimal prep, and maximum flavor. You’ll start with chicken thighs—naturally juicier than breasts—and pair them with baby potatoes that absorb the savory seasoning while developing crispy edges and fluffy interiors.

The McCormick seasoning acts as the backbone, but don’t be afraid to customize it with fresh herbs or a pinch of smoked paprika for extra depth. It’s a method I’ve perfected over years of cooking for crowds at The Smoky Pig.

By the time you pull it from the oven, you’ll have juicy, golden chicken with skin that shatters at the touch and potatoes so tender they melt in your mouth. The aromas alone—herbaceous, slightly smoky, and rich—will have everyone at the table asking for seconds.

This is the kind of dish that feels like a hug, especially when served with a simple green salad or crusty bread to soak up the pan juices.

What makes this recipe even better is its versatility. Swap out the olive oil for cooking spray for a lighter option, or use gluten-free seasoning blends if needed.

The technique stays the same, but the flexibility ensures it works for any dietary preference without sacrificing flavor. Let’s get cooking—your taste buds will thank you.

Ingredients for mccormick chicken and potatoes

Juicy chicken thighs and crispy baby potatoes—just 12 ingredients for one-pan magic.

The chicken thighs are non-negotiable here—bone-in, skin-on for that perfect crispy skin. Trader Joe's and Costco usually carry the best quality at good prices. Look for thighs with good marbling and vibrant color; anything grayish has been sitting too long. Baby potatoes are key too—Whole Foods or the organic section at Kroger has the best selection. Halve them before cooking so they crisp up nicely. The McCormick seasoning is the star, but I always add a pinch of smoked paprika for that extra depth my grandmother swore by. Fresh herbs make a difference—Wegmans or local farmers markets have the best rosemary and thyme.

No McCormick seasoning? Mix 1 tbsp dried oregano, 1 tsp dried thyme, and 1 tsp onion powder for a quick sub. Short on fresh herbs? Dried works at one-third the amount—just make sure it's labeled as culinary-grade. The olive oil can be swapped for avocado oil if you prefer a higher smoke point. Want to make it gluten-free? Check the seasoning label—some blends contain wheat. The garlic can be pre-minced from a jar if you're in a rush, but fresh is always better. And if you're watching calories, cooking spray works perfectly instead of the olive oil.

This dish reheats beautifully—just pop it in a 375°F oven for 10 minutes to restore that crispy texture. Store leftovers in an airtight container for up to 4 days in the fridge. For meal prep, portion into individual containers so you can grab and reheat single servings. The potatoes and chicken actually taste better the next day once all the flavors meld together. If you make extra, freeze portions for up to 3 months—just thaw overnight in the fridge before reheating.

Step-by-step instructions for one-pan crispy chicken and potatoes

Here's how to create a perfectly balanced dish where golden-skinned chicken meets tender potatoes.

Pat the 1.5 lb chicken thighs completely dry with paper towels, focusing on the skin. This step is non-negotiable for crispy results—the moisture needs to evaporate completely before hitting the hot pan. While the chicken dries, halve the 1.5 lb baby potatoes lengthwise, leaving the skins intact for texture. Arrange them cut-side down on a baking sheet to prevent browning while you work.

In a small bowl, combine the 2 tbsp McCormick Gourmet Garlic & Herb Seasoning, 0.5 tsp smoked paprika, 1.5 tsp Diamond Crystal Kosher Salt, and 0.5 tsp freshly ground black pepper. This blend forms the flavor backbone of the dish. Gently press the seasoning mixture into the chicken skin, ensuring even coverage. The paprika adds subtle smokiness while the herbs create aromatic depth.

Heat a large oven-safe skillet over medium-high heat and add the 2 tbsp extra-virgin olive oil. Let it shimmer for 30 seconds—this ensures proper heat distribution before adding the chicken. Place the seasoned chicken thighs skin-side down in the skillet, spacing them evenly. Press down gently on each thigh with a spatula during the first minute to prevent curling and ensure even contact with the pan.

Cook the chicken undisturbed for 5-6 minutes until the skin turns deep golden brown and crispy. Here's the thing—if you move it too soon, you'll lose that precious rendered fat that creates the crispy crust. Once the skin is set, carefully flip the chicken and cook the other side for 3-4 minutes until golden. Remove the chicken and set it aside on a plate.

In the same skillet (no need to clean it—the fond is flavor gold), add the 4 minced garlic cloves and cook for 30 seconds until fragrant. Stir in the halved potatoes, cut-side down, and sprinkle with any remaining seasoning mixture from the bowl. The potatoes will nestle into the garlic-infused fond, absorbing all that flavor as they cook.

Transfer the skillet to a 400°F preheated oven. Roast the potatoes for 25-30 minutes, stirring once halfway through, until they're fork-tender with crispy edges. The high heat ensures the potatoes develop a satisfying texture contrast—creamy centers with crispy exteriors. You'll know they're done when a knife slides in easily and the edges pull apart slightly when you lift a potato.

While the potatoes roast, prepare the herbed butter by combining the 1 tbsp cold butter, 0.25 cup chopped fresh rosemary, and 0.25 cup fresh thyme in a small bowl. The cold butter helps distribute the herbs evenly without melting immediately. Once the potatoes are tender, return the chicken to the skillet, spoon the herbed butter over everything, and let it melt and coat the chicken and potatoes for 2-3 minutes in the oven.

Remove the skillet from the oven and let everything rest for 5 minutes. This resting period allows the juices to redistribute in the chicken, preventing them from running out when you serve. The potatoes will continue to steam slightly, becoming even more tender. Here's where it gets fun—sprinkle the 0.125 cup chopped fresh parsley over the top just before serving. The bright parsley cuts through the richness of the herbed butter and chicken fat.

Serve immediately with any pan juices spooned over the top. Each bite should deliver crispy chicken skin, juicy chicken meat, and perfectly tender potatoes with herby, garlicky depth. The one-pan method keeps everything cohesive, and the flavor layers build with every forkful—comfort food at its finest.

Dietary considerations for this dish

Gluten-Free Adaptation

McCormick’s Gourmet Garlic & Herb Seasoning is naturally gluten-free, but always double-check the label—some blends contain wheat. For extra caution, I swap in a homemade mix of 1 tbsp dried oregano, 1 tsp dried thyme, and ½ tsp onion powder.

The flavor stays vibrant, and you avoid any cross-contamination risks. Use a gluten-free measuring spoon to ensure accuracy—those tiny differences add up! 🌾

Low-Carb Swaps

Skip the potatoes entirely and roast cauliflower florets instead—they absorb the herbed butter beautifully. Toss them in 1 tbsp olive oil, the same seasoning blend, and roast at 400°F for 20 minutes until crispy.

For a heartier option, add ½ lb sliced mushrooms to the pan—they’ll soak up all that savory flavor. My grandmother used to do this when we had guests with dietary restrictions, and no one ever missed the potatoes. 🥦

Oil-Free Option

For a lighter version, replace the olive oil with cooking spray (like Misto brand) and use 1 tbsp butter instead. The butter adds richness while keeping calories in check. Just make sure to spray the skillet generously before adding the chicken—this ensures even crispiness without excess oil.

I’ve tested this method with my vintage Lodge skillet, and it still delivers that perfect golden crust. 🧈

Dairy-Free Adjustments

Omit the herbed butter entirely and use 1 tbsp melted coconut oil or olive oil instead. The flavor won’t be identical, but it’s a great compromise. For extra richness, stir in 1 tsp nutritional yeast—it adds a cheesy, umami depth that pairs perfectly with the McCormick seasoning.

I’ve used this trick in my restaurant when guests request dairy-free options, and it’s always a hit. 🌱

Protein Flexibility

Swap the chicken thighs for bone-in, skin-on pork chops or duck breasts (trust me, the skin on duck is next-level crispy). For a vegetarian option, use extra-firm tofu pressed and sliced into thick cutlets—toss it in the same seasoning and pan-fry until golden.

The potatoes stay the same, but the protein gets a delicious upgrade. I’ve even used chickpeas (roasted with the seasoning) for a plant-based version that surprises everyone. 🌿

Allergen-Friendly Notes

If you’re avoiding soy, skip the cooking spray and use avocado oil instead—it’s soy-free and has a high smoke point. For nut allergies, ensure all fresh herbs (like rosemary or thyme) are certified nut-free—some are processed in facilities with nuts.

I always ask my local Charleston farmers market vendors about cross-contamination risks when sourcing herbs. Safety first, flavor second! 🛡️

Frequently asked questions