Side Dishes
This McCormick chicken and potatoes recipe delivers the perfect balance of crispy golden crust and juicy centers that’ll make your taste buds sing.
Growing up in small-town Georgia, I learned how a simple spice blend could transform humble ingredients into a showstopping meal—this version takes that tradition to the next level with McCormick’s signature celery-spiced magic.
The secret lies in the precise cooking method: chicken roasted until the skin crackles while potatoes develop a caramelized crust without drying out. We’re talking restaurant-quality results with minimal effort—just 45 minutes in the oven and one well-seasoned pan.
The celery notes in the spice blend add depth that cuts through the richness, creating harmony in every bite.
By the time you’re plating this dish, your kitchen will smell like Sunday dinner, and your guests will never guess it took less than an hour. The chicken stays moist inside while developing that crispy exterior, and the potatoes achieve that perfect golden finish without turning to mush.
This is comfort food at its finest—simple enough for weeknights but impressive enough for company.
Serve with a side of buttery green beans or a crisp salad to round out the meal. The leftovers reheat beautifully, making this the ultimate make-ahead dinner. Let’s get cooking with this foolproof technique that’ll become your new weeknight staple.
Ingredients for mccormick chicken and potatoes
Celery-spiced magic meets Southern comfort—just 12 ingredients for showstopping weeknight dinner.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Thighs 🍗 | 1 ½ lb | Cut into even 1-inch pieces |
| Yukon Gold Potatoes 🥔 | 2 lb | Cut into 1-inch chunks, peeled |
| Extra-Virgin Olive Oil 🫒 | ½ cup | For crispy crust development |
| McCormick Classic Garlic Herb Seasoning 🌿 | 2 tbsp | The celery-spiced magic ingredient |
| McCormick Celery Seed 🌿 | ½ tsp | Enhances the signature flavor |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | For balanced seasoning |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked for brightness |
| Unsalted Butter 🧈 | 2 tbsp | Melted for pan coating |
| Fresh Rosemary 🌿 | ¼ cup | Chopped, for aromatic depth |
| Garlic Cloves 🧄 | 4 cloves | Minced, for aromatic punch |
| Fresh Thyme Leaves 🌿 | 1 tbsp | From sprigs, finely chopped |
| All-Purpose Flour 🌾 | ¼ cup | For dredging chicken pieces |
The McCormick Classic Garlic Herb Seasoning is non-negotiable here—it's where the celery notes shine. Grab the 1.5-ounce jar from the spice aisle (not the bulk bin if you want consistent flavor). For extra depth, I toss in an extra half teaspoon of celery seed—it's what makes this taste like my grandma's kitchen. Costco sells it in bulk, but the small jars at Walmart or Kroger work perfectly. The Yukon Gold potatoes are key too—their waxy texture holds up beautifully without turning mushy. Look for firm, unblemished tubers at the grocery store, and cut them while still cold to prevent browning.
No McCormick seasoning? Create your own blend with 1 tbsp dried thyme, 1 tbsp dried parsley, 1 tsp dried marjoram, 1 tsp garlic powder, and 1 tsp onion powder—it's not identical but gets you close. Short on rosemary? Fresh thyme at double the amount works in a pinch. The Diamond Crystal kosher salt is crucial—it dissolves cleanly and doesn't overpower. For the chicken, thighs stay juicier than breasts during roasting, which is why this recipe specifies them. If you must use breasts, pound them to even thickness so they cook uniformly. The extra-virgin olive oil should smell fruity and peppery—California brands like Corto or Lucini are my go-tos.
This dish reheats like a dream—450°F for 5-7 minutes brings it back to crispy perfection. Store leftovers in airtight containers for up to 4 days in the fridge, or freeze portions for 3 months. The potatoes actually taste better the next day once they've absorbed all the herby goodness. For meal prep, I double the recipe and freeze half—Sunday dinner solved. The celery notes in the seasoning mellow slightly after reheating, which is why I always make extra. Trust me, you'll want leftovers.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this for nights when I’d rather not wash a million dishes. Toss the chicken and potatoes on a sheet pan, sprinkle that garlic herb blend and celery seed, and let the oven do the work—no pots, no pans, just golden perfection waiting for you.
- Herb Bomb Flavor: That celery seed might seem weird, but it’s the secret weapon here. The McCormick seasoning turns the chicken into crispy, juicy bites while the potatoes get that buttery, caramelized crunch—like a fancy restaurant dish, but with way less effort.
- Lunchbox Hero: Between us, this is my go-to for meal prep. Cook a big batch, let it cool, and those potatoes stay fluffy for days. Pack the chicken and potatoes separately, and suddenly you’ve got a lunch that’s basically a gourmet picnic—no sad desk salads here.
- Budget-Friendly Feast: Chicken thighs and Yukon Golds won’t break the bank, and a little olive oil and those spices stretch the flavors so far. Honestly, I’ve fed four grown adults and a hungry teen for under $12—plus, leftovers taste just as good the next day. Win.
Step-by-step instructions for celery-spiced chicken and potatoes
Here's how to transform simple ingredients into a restaurant-worthy dish with perfect texture contrast.
Prepare the Chicken for Maximum Crispiness
Pat the 1.5 lb boneless, skinless chicken thighs completely dry with paper towels—this is non-negotiable for crispy results. You want them bone-dry so the seasoning adheres and the flour creates a proper crust. Cut each thigh into even 1-inch pieces using a sharp chef's knife, working quickly to prevent drying.
In a medium bowl, combine the 0.25 cup all-purpose flour, 2 tbsp McCormick Classic Garlic Herb Seasoning, 0.5 tsp McCormick Celery Seed, 1.5 tsp Diamond Crystal Kosher Salt, and 0.5 tsp freshly ground black pepper. Toss the chicken pieces in this mixture until evenly coated, shaking off any excess. Let them sit for 5 minutes while you prepare the potatoes—this resting period helps the flour adhere better.
Create the Potato and Herb Base
Peel and cut the 2 lb Yukon Gold Potatoes into 1-inch chunks, ensuring uniform size for even cooking. In a large bowl, combine the potatoes with 0.5 cup extra-virgin olive oil, 0.25 cup chopped fresh rosemary, 4 minced garlic cloves, 1 tbsp fresh thyme leaves, 0.5 tsp Diamond Crystal Kosher Salt, and 0.25 tsp freshly ground black pepper. Toss vigorously until every potato is thoroughly coated in the herbed oil mixture.
Spread the seasoned potatoes in a single layer on two rimmed baking sheets. This prevents steaming and promotes crispy edges. Let them sit at room temperature for 15 minutes while you prepare the chicken—this allows the flavors to meld slightly before cooking.
Develop the Crispy Chicken Crust
Heat 1 tablespoon extra-virgin olive oil in a large oven-safe skillet over medium-high heat. Add half of the flour-dredged chicken pieces in a single layer, being careful not to overcrowd. Cook undisturbed for 3-4 minutes until the undersides develop a deep golden brown crust—this is your signal to flip. Press down gently on the pieces during the first minute to prevent curling.
Transfer the crispy chicken to a plate and repeat with the remaining pieces, adding 1 tablespoon olive oil if needed. Once all chicken is browned, reduce heat to medium and add the 2 tbsp melted unsalted butter to the skillet, tilting to coat the bottom. This butter will create a luscious sauce when combined with the potatoes.
Roast to Juicy Perfection
Preheat your oven to 425°F. Arrange the seasoned potatoes in a single layer on the baking sheets, leaving space between pieces. Transfer the skillet with browned chicken and butter to the oven along with the potatoes. Roast for 25-30 minutes, stirring the potatoes once halfway through, until they're tender when pierced with a fork and have developed golden brown spots in several places.
During the last 5 minutes of roasting, return the chicken to the skillet and spoon the accumulated juices and butter over everything. This basting step ensures maximum moisture in the chicken while creating a glossy finish. The potatoes should be fork-tender with crispy edges—if they're not quite there, return them to the oven for 2-3 minutes longer.
Finish with Herbed Butter Sauce
Remove the dish from the oven and let it rest for 5 minutes—this allows the juices to redistribute. Transfer the chicken and potatoes to a serving platter, spooning any remaining pan juices over the top. The result should be crispy chicken pieces with juicy, herbed potatoes that have absorbed all that delicious flavor.
Garnish with additional chopped fresh rosemary and black pepper for a pop of color and freshness. Serve immediately while everything is at its peak texture—crispy edges on the chicken and potatoes, with tender, flavorful centers. The celery-spiced seasoning should shine through in every bite, creating that signature McCormick flavor profile you love.
Pro Tips For Making Mccormick Chicken And Potatoes
- Cut Potatoes Evenly: I learned this the hard way—uneven slices mean some potatoes turn to mush while others stay raw. Use a mandoline or sharp knife to slice them all ¼-inch thick, then soak in cold water for 10 minutes to remove excess starch. This keeps them crispy on the outside and tender inside, no matter how you cook them.
- Don’t Overcrowd the Pan: Chicken thighs need space to brown, not steam. If your skillet’s too crowded, the potatoes will absorb grease instead of crisping. Cook the chicken in batches—even if it takes an extra 5 minutes—so the oil stays hot and the seasoning sticks.
- Toast the Celery Seed: Sounds weird, but it works: dry-toast the celery seed in the pan for 30 seconds before adding oil. This deepens its earthy flavor and prevents it from floating away like a bitter ghost. Just don’t walk away—it burns faster than you think.
- Rest Chicken Under Foil: After the chicken comes out of the pan, tent it loosely with foil for 5 minutes. This traps heat so the juices redistribute instead of leaking out when you slice. I know, I know—it’s not the prettiest method, but your chicken stays juicy, and that’s the thing that matters most.
Storing and reheating this mccormick chicken and potatoes
Refrigerator Storage
Let your McCormick chicken and potatoes cool completely before storing—this prevents condensation that turns your crispy crusts soggy. Transfer to airtight glass containers (I love Pyrex with snap-on lids) and refrigerate for up to 4 days.
The celery-spiced flavors actually deepen overnight as the herbs meld into the potatoes. Store chicken and potatoes separately if possible to maintain texture—this is my trick for keeping that perfect crispy crust intact. ❄️
Freezer Prep
For long-term storage, portion into quart-sized freezer bags (leave 1-inch headspace for expansion) or glass freezer-safe containers. Freeze for up to 3 months—the celery notes in the seasoning hold up beautifully. When ready to reheat, transfer directly from freezer to oven without thawing.
This method preserves the golden crust better than thawing first. Label with dates since the potatoes' texture changes slightly after freezing. 🧊
Oven Reheating
My preferred method brings back that restaurant-quality crispiness. Preheat oven to 450°F, spread cooled chicken and potatoes on a baking sheet, and reheat for 10-12 minutes. Add 1 tablespoon olive oil and 1 tablespoon melted butter to the pan for extra crispiness.
The high heat reactivates the Maillard reaction for that golden finish. For extra flavor, sprinkle with fresh rosemary before reheating. 🔥
Microwave Shortcut
When you're in a rush, cover leftovers with a damp paper towel and microwave on 50% power for 2-3 minutes. Stir halfway through, then add 1 tablespoon water or chicken broth if looking dry.
The celery-spiced seasoning intensifies slightly when microwaved, making it taste even more robust. This method works best for potatoes—chicken reheats better in the oven. ⚡
Meal Prep Tips
Double the recipe and freeze half for Sunday dinner prep. I like to portion into individual containers so each serving reheats perfectly. The potatoes actually taste better the second day as they absorb more of the herbed butter sauce.
For extra crispiness when reheating, broil for 2-3 minutes at the end. This dish reheats like a dream—no sad, soggy leftovers here. 💪
Nutrition facts
Frequently asked questions
Can I use chicken breasts instead of thighs?
Chicken thighs stay juicier during roasting, but you can use breasts if you pound them to ¼-inch thickness first. Cook them for 10-12 minutes less than thighs to avoid drying out. For extra moisture, marinate breasts in buttermilk for 30 minutes before seasoning. The celery-spiced crust will still form beautifully, but expect slightly less crispiness.
What's the best way to make the potatoes extra crispy?
For restaurant-style crispiness, parboil the potatoes for 5 minutes first, then drain and pat completely dry. Toss with 1 extra tablespoon olive oil and roast at 450°F for 5 minutes before adding the chicken to the oven. The double-cook method creates that perfect golden crust while keeping insides fluffy.
Can I make this dish in a slow cooker?
Not ideal for crispy textures, but you can adapt it! Sear the chicken first, then combine with potatoes in the slow cooker on low for 6 hours. Add ¼ cup chicken broth to prevent drying. The result will be tender rather than crispy, but the celery-spiced flavors will still shine. For crispiness, finish under the broiler for 3-4 minutes before serving.
How do I substitute if I don't have McCormick seasoning?
Make your own blend with 1 tbsp dried thyme, 1 tbsp dried parsley, 1 tsp dried marjoram, 1 tsp garlic powder, ½ tsp onion powder, and ½ tsp celery seed. The celery seed is key for that signature flavor. For extra depth, add ½ tsp ground coriander—it mimics the celery notes beautifully. This homemade version works just as well!
Why did my chicken turn out dry?
Overcooking is the most common culprit. Use a meat thermometer—chicken should reach 165°F internally. If using breasts, avoid high heat and cook for no longer than 20 minutes total. For extra moisture, add 2 tbsp chicken broth to the pan before roasting. The celery-spiced seasoning actually helps retain juices better than plain salt, so don't skip it!