McCormick Chicken And Potatoes Recipe: One-Pan Roast With Herby Gravy

This McCormick-inspired chicken and potatoes recipe delivers a one-pan wonder that transforms simple ingredients into a hearty, herby masterpiece. Growing up in small-town Georgia, I learned that the secret to perfect roasted chicken and potatoes lies in balancing bold spices with tender cooking techniques—something McCormick’s seasonings help achieve effortlessly.

The result is golden, crispy skin on the chicken and fluffy, caramelized potatoes that soak up every bit of flavor.

The beauty of this dish is its simplicity: just one pan, 30 minutes of active time, and a handful of pantry staples. I developed this recipe during a particularly busy week when I needed a meal that could feed a crowd without sacrificing restaurant-quality results.

The herby gravy ties everything together, adding depth and richness that turns a simple dinner into something special. It’s the kind of dish that feels like a hug on a plate—comforting, satisfying, and impossible to resist.

By the time you’re done, you’ll have tender, juicy chicken with crispy edges and potatoes that are perfectly soft on the inside, caramelized on the outside. The gravy, made from the pan drippings, is the star—packed with herby notes and just the right amount of tang.

This is the kind of meal that pairs beautifully with a crisp white wine or even a cold beer, making it ideal for family dinners or casual gatherings. Let’s get cooking!

What I love most about this recipe is its versatility. Swap in different vegetables like carrots or green beans, or adjust the seasoning to suit your taste. The technique works just as well for a weeknight dinner as it does for a holiday feast.

Whether you’re feeding two or ten, this one-pan roast is your new go-to for effortless, flavorful meals that taste like they took hours to prepare—even though they don’t.

Ingredients for mccormick chicken and potatoes

Pantry staples meet McCormick magic for crispy chicken and fluffy potatoes—all in one pan.

The McCormick seasonings are non-negotiable here—Garlic Herb on the potatoes and Poultry Seasoning on the chicken create that signature herby depth. Grab the McCormick brand from any grocery store; their blends are consistent and designed for this kind of dish. Fresh herbs like rosemary and thyme (from the produce section) elevate it further, but dried works in a pinch—just triple the amount. For the potatoes, Russet variety is key—they hold up best to roasting. If you're short on time, pre-cut frozen potatoes (thawed and dried) save you 10 minutes of chopping.

No McCormick seasonings? Garlic powder (2 tbsp) + dried thyme (1 tsp) + dried rosemary (1 tsp) + onion powder (1 tsp) is a solid swap. Short on fresh herbs? Dried oregano (1 tsp) bridges the gap. The chicken thighs can be swapped for breasts, but thighs stay juicier—bone-in, skin-on if you want extra crispiness. For the gravy, cornstarch (1 tbsp) works better than flour if you're avoiding gluten. And if you're feeding a crowd, double the chicken broth—just reduce the simmer time to avoid a watery gravy.

This dish reheats beautifully—350°F for 15 minutes restores the crispiness. Store leftovers in the fridge for up to 4 days (covered tightly to retain moisture) or freeze for 3 months. The gravy thickens as it cools, so reheat with a splash of broth to loosen it. For meal prep, portion the chicken and potatoes separately—reheat them together for the best texture. The herbs and lemon juice can be added fresh when serving if you're prepping ahead.

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

Here's how to transform simple ingredients into a restaurant-worthy one-pan dish.

Pat the 2.5 lb boneless, skinless chicken thighs completely dry with paper towels—this is crucial for crispy skin. Arrange them on a cutting board and cut into even pieces if needed. In a small bowl, mix 3 tbsp McCormick garlic herb seasoning with 1 tbsp McCormick poultry seasoning. Rub this blend all over the chicken pieces, pressing firmly so the seasoning adheres well.

While the chicken seasons, peel and cut the 3 lb russet potatoes into 1.5-inch chunks. Spread them on a baking sheet and toss with 0.5 cup extra-virgin olive oil, then sprinkle with 1 tsp freshly cracked black peppercorns. The potatoes should be evenly coated—this ensures crispy edges while keeping them tender inside. Let both the chicken and potatoes sit at room temperature for 30 minutes before roasting, which guarantees even cooking.

Preheat your oven to 425°F. Arrange the seasoned chicken pieces on a large, heavy-duty roasting pan or rimmed baking sheet. Nestle the potato chunks around the chicken, leaving space between pieces so they roast evenly. The potatoes should form an even layer around the chicken, creating a beautiful presentation.

Roast for 30 minutes, then carefully flip the chicken pieces and stir the potatoes to distribute any accumulated juices. This step is where the magic happens—the chicken will develop golden-brown skin while the potatoes begin to crisp. After another 20 minutes, check for doneness: the chicken should reach an internal temperature of 165°F, and the potatoes should be tender when pierced with a fork. If the chicken isn't done, return it to the oven for 5-10 more minutes.

Once the chicken is cooked through, carefully transfer it to a serving platter and tent loosely with foil to keep warm. Place the roasting pan on the stovetop over medium heat. Add 0.25 cup chopped fresh rosemary and 0.25 cup chopped fresh thyme to the pan, letting them sizzle for 30 seconds to release their aromatic oils.

Sprinkle 6 minced garlic cloves and 1 tbsp all-purpose flour over the pan, stirring constantly for 1 minute to cook off the raw garlic flavor. Slowly pour in 1 cup chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon. This deglazing step captures all the concentrated flavors that would otherwise be lost. Bring the mixture to a gentle simmer and let it thicken for 3-4 minutes, stirring occasionally.

Reduce the heat to low and add 0.25 cup cubed unsalted butter, stirring until it melts completely and the gravy becomes glossy. The butter adds richness and helps emulsify the sauce. Stir in 1 tbsp freshly squeezed lemon juice and taste—you may want to adjust the seasoning with an additional 0.5 tsp diamond crystal kosher salt if needed. The lemon brightens the dish and cuts through the richness of the butter.

Return the chicken to the roasting pan and spoon the herby gravy generously over everything. Let it sit for 2-3 minutes so the chicken absorbs some of the flavorful sauce. Serve immediately with the crispy potatoes and tender chicken, passing extra gravy at the table. This one-pan wonder delivers perfect texture contrast—crispy potatoes, juicy chicken, and velvety gravy—all with minimal cleanup.

Wine and beer pairings for these flavors

Crisp White Wine

A Sauvignon Blanc from the Loire Valley is my go-to pairing for this dish—its bright acidity and citrus notes cut through the richness of the herby gravy.

Look for a bottle from Domaine Huet or Savennières—these wines have enough body to stand up to the chicken while refreshing your palate. The zesty lemon in the gravy mirrors the wine’s natural tartness, creating a harmonious balance. 🍷

Crisp Lager Beer

For beer lovers, a German Pilsner like Warsteiner or Bitburger works beautifully. The crisp, clean profile complements the dish’s herby flavors without overpowering them.

If you prefer something with a bit more character, try a Belgian Witbier like Hoegaarden—its coriander and orange peel notes add a refreshing contrast to the savory chicken and potatoes. 🍺

Rich Red Wine

If you’re serving this for a special occasion, a Pinot Noir from Oregon or Burgundy adds depth without overwhelming the meal. The earthy undertones in the wine pair perfectly with the rosemary and thyme in the gravy.

I recommend La Crema or Domaine Drouhin—both deliver a smooth, approachable red that won’t compete with the dish’s flavors. 🍷

Seasonal Cider

For a seasonal twist, especially in fall or winter, a dry hard cider like Strongbow or Woodchuck adds a crisp, slightly tart contrast. The cider’s slight bitterness balances the richness of the butter and gravy, while its effervescence cleanses the palate between bites.

It’s a crowd-pleaser that feels festive without being overly heavy. 🍎

Herbal Tea Pairing

If you’re avoiding alcohol, a chamomile or peppermint tea served chilled is surprisingly refreshing. The herbal notes complement the dish’s aromatics, while the cool temperature contrasts with the warm, savory meal.

For a non-alcoholic cocktail, try sparkling water with a splash of lemon juice—it’s light, crisp, and enhances the dish’s brightness. 🍃

Frequently asked questions