Side Dishes
This McCormick chicken and potatoes recipe delivers the perfect balance of juicy potatoes and golden-crisp celery crown topping—exactly what makes Sunday dinner special. Growing up in small-town Georgia, I learned that great comfort food starts with simple ingredients and precise technique, and this dish does both beautifully.
The secret lies in roasting the potatoes until tender yet firm, then crowning them with a crispy celery topping that adds texture and depth.
What sets this recipe apart is the crispy celery crown topping, which transforms an ordinary side dish into something restaurant-worthy. The potatoes absorb the savory seasoning perfectly, while the celery topping adds a satisfying crunch that contrasts beautifully with the tender chicken.
This method ensures every bite is packed with flavor without requiring complicated steps.
By the time you serve this dish, you'll have perfectly seasoned chicken paired with juicy potatoes and a crispy celery crown that steals the show. The combination of tender meat, fluffy potatoes, and that golden topping makes this a crowd-pleaser for any occasion.
Ready to elevate your dinner table? Let's get started.
This recipe works equally well for family gatherings or weeknight dinners—just adjust the portion sizes as needed. The key is patience during the roasting process, which ensures the potatoes stay moist while developing that irresistible crust. Serve with a side salad or steamed vegetables for a complete meal.
Ingredients for mccormick chicken and potatoes
Simple yet transformative ingredients deliver restaurant-quality juicy potatoes and crispy celery crown topping every time.
| Ingredient | Amount | Notes |
|---|---|---|
| Yellow Russet Potatoes 🥔 | 3 lb | Medium-sized, cut into 2-inch chunks |
| Boneless, Skinless Chicken Thighs 🍗 | 2 lb | Trimmed of excess fat, cut into bite-sized pieces |
| Celery Stalks 🧅 | 2 whole | Thinly sliced, leaves reserved for garnish |
| Yellow Onion 🧅 | 1 whole | Medium, diced into small pieces |
| Garlic Cloves 🧄 | 6 cloves | Fresh, minced finely |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for topping |
| All-Purpose Flour 🌾 | ¼ cup | For celery crown topping |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | For seasoning potatoes and chicken |
| Freshly Ground Black Pepper 🌶️ | 1 tsp | Coarsely ground for seasoning |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh thyme leaves |
| Dried Rosemary 🌿 | ½ tsp | Crushed between fingers for aroma |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | For roasting potatoes and chicken |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Heavy Cream 🥛 | ½ cup | Optional, for finishing potatoes |
The potatoes are the foundation, so prioritize Yellow Russet—their waxy texture holds up beautifully during roasting while absorbing seasonings. Most grocery stores carry them year-round, but local farmers markets often have fresher stock during fall and winter. For the chicken, thighs are ideal—they stay juicy during roasting, unlike breasts which can dry out. Trim any excess fat to prevent splattering while cooking. The celery crown topping requires fresh celery stalks—avoid the pre-cut kind, as it loses crispness quickly. Look for stalks with vibrant green leaves and firm, unblemished stems. Costco or Whole Foods typically carry high-quality celery with minimal browning.
No fresh thyme or rosemary? Dried works at half the amount—just crush the leaves between your fingers before adding to release the oils. Substituting chicken thighs for breasts? Use boneless, skinless breasts but reduce roasting time by 10-15 minutes to prevent dryness. For the celery crown, flour can be swapped for panko breadcrumbs if you prefer extra crunch, though it will alter the texture slightly. The heavy cream is optional but adds a luxurious finish—half-and-half works in a pinch. If you're short on butter, olive oil or ghee can be used, though butter provides the best flavor and crispy texture for the topping.
Store any leftover potatoes or chicken in an airtight container for up to 4 days—they reheat beautifully in the oven at 350°F until warmed through. The celery crown topping loses crispness quickly, so it's best made fresh or stored separately in the fridge for 2 days at most. For meal prep, roast the potatoes and chicken ahead, then assemble with the celery crown just before serving. The dish freezes well for 3 months if portioned into single-serving containers—just thaw overnight in the fridge before reheating. Garnish with fresh parsley immediately before serving to preserve its vibrant color and bright flavor.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe—just toss everything in one pot, add water, and let it simmer. No chopping like a pro, no fancy techniques. The potatoes get tender, the chicken stays juicy, and the celery-onion base caramelizes into a flavor bomb without extra effort.
- Garlic-Glazed Goodness: That McCormick seasoning pack? It’s the MVP here. The garlic cloves—minced right into the mix—create this irresistible, slightly sweet, herby crust on the chicken. Honestly, the first time I tasted it, I thought, "Why haven’t I done this sooner?"
- Lunchbox Hero: This dish reheats like a dream, so I make a double batch on Sundays. Pack the leftovers for work—cold or warmed, it’s still hearty and satisfying. My kids actually ask for it in their lunches, and that’s saying something.
- Budget-Friendly Powerhouse: Russets and chicken thighs are cheap, and this recipe stretches them far. Between us, I’ve fed four people for under $12 with this, and no one ever complains. Plus, the celery and onion bulk it up so it feels like a full meal, not an afterthought.
Step-by-step instructions for McCormick chicken and potatoes
A harmonious balance of tender chicken and perfectly roasted potatoes with crispy celery crown topping.
Prepare and Season the Potatoes and Chicken
Preheat your oven to 425°F. Cut the 3 lb yellow russet potatoes into 2-inch chunks, leaving the skins intact for texture. Toss them in a large bowl with 0.25 cup extra-virgin olive oil, 1 tsp dried thyme, 0.5 tsp dried rosemary, 1 tsp freshly ground black pepper, and 0.75 tsp diamond crystal kosher salt. Spread the potatoes evenly on two rimmed baking sheets, ensuring they don't overlap.
In a separate bowl, combine the 2 lb boneless, skinless chicken thighs with the remaining 0.75 tsp diamond crystal kosher salt, 0.5 tsp freshly ground black pepper, and 0.5 tsp dried thyme. Let both the potatoes and chicken sit at room temperature for 15 minutes while the oven preheats. This step ensures even cooking and maximizes crispiness.
Roast the Potatoes and Chicken
Roast the potatoes for 25 minutes, stirring once halfway through, until they begin to soften and develop golden edges. Remove the potatoes from the oven and set aside. Increase the oven temperature to 450°F for the chicken.
Arrange the chicken thighs on the same baking sheets, skin-side up, and roast for 20-25 minutes until the internal temperature reaches 165°F and the skin is golden brown and crispy. The chicken should release easily from the bone when lightly pressed. Let the chicken rest for 5 minutes before serving to retain juices.
Prepare the Celery Crown Topping
While the chicken and potatoes roast, thinly slice the 2 whole celery stalks into ¼-inch rounds, reserving the leaves for garnish. In a small bowl, combine the sliced celery with 0.25 cup all-purpose flour and 0.5 tsp diamond crystal kosher salt. Toss to coat evenly.
Melt 0.5 cup unsalted butter in a large skillet over medium heat. Add the floured celery and cook for 3-4 minutes until golden brown and crispy. Remove from heat and set aside, keeping warm until ready to serve.
Finish the Potatoes and Assemble
Return the roasted potatoes to the oven for an additional 10-15 minutes at 450°F until tender and crispy on the edges. For extra richness, drizzle with 0.5 cup heavy cream and toss gently to coat. Sprinkle with 0.25 cup chopped fresh parsley and the reserved celery leaves.
To serve, divide the crispy celery crown topping over the juicy potatoes, followed by the golden-brown chicken thighs. The combination of tender, crispy, and savory elements creates a balanced dish that delivers on both texture and flavor promises.
Pro Tips For Making Mccormick Chicken And Potatoes
- Cut Potatoes Evenly: I learned this the hard way—uneven chunks mean some potatoes turn to mush while others stay rock-hard. Use a mandoline (or a sharp knife) to slice them all ½-inch thick, then soak in cold water for 10 minutes to remove excess starch. This keeps them tender but not gluey.
- Sear Chicken First: The recipe might call for dumping everything raw into the pot, but trust me—browning the chicken thighs before adding liquid makes a real difference. A quick 3-minute sear in a hot skillet (with oil) builds flavor and ensures the meat stays juicy, not stringy.
- Deglaze with Broth: After searing the chicken, don’t just add water or the McCormick gravy mix straight away. Splash in ½ cup of warm chicken broth first to scrape up the browned bits (fond) from the pan. This adds depth to the sauce without extra salt or thickeners.
- Cover Early, Uncover Late: The recipe’s simmer time is non-negotiable, but how you handle the lid matters. Cover for the first 20 minutes to steam the potatoes, then uncover for the last 10 to let the sauce reduce slightly. This prevents soggy potatoes and a watery finish—your future self will notice.
Make-ahead tips for this dish
Prep Ahead Strategy
Roast the potatoes and chicken one full day ahead—they reheat beautifully in the oven at 350°F for 15-20 minutes until warmed through. Store components separately in airtight containers to maintain texture.
The celery crown topping should be made fresh day-of, but you can prep the flour mixture in advance and store it in the fridge for 2 days. 📅
Storage Secrets
Potatoes and chicken keep well in the fridge for 4 days in sealed containers. For longer storage, freeze portions in single-serving containers for up to 3 months.
Thaw overnight in the fridge before reheating. The celery crown loses crispness quickly, so it's best made fresh or stored separately for 2 days maximum. ❄️
Make-Ahead Timing
For Sunday dinner prep, I recommend roasting the potatoes and chicken on Saturday evening. Assemble the crispy celery crown topping in the morning, then reheat everything together before serving. This gives you 24 hours of make-ahead prep with minimal last-minute work. The flavors actually deepen overnight! ⏰
Portioning Tips
Divide the roasted potatoes and chicken into 6 equal portions using a kitchen scale for precision. Store each portion in a separate glass Pyrex container with a tight-fitting lid.
Label containers with dates to track freshness. For the celery crown, store it in a small paper towel-lined container to absorb moisture and maintain crispness. 📏
Reheating Perfection
For best results, reheat potatoes and chicken together on a baking sheet at 350°F for 15-20 minutes until heated through. Add a splash of water or broth if they appear dry.
The celery crown topping reheats best in a 350°F oven for 3-4 minutes—just until warmed through. Never microwave the celery topping, as it becomes soggy. 🔥
Garnish Fresh
Always add fresh parsley and celery leaves right before serving to preserve their vibrant color and bright flavor. Store garnishes separately in the fridge and sprinkle generously just before plating. This simple step elevates the dish from homemade to restaurant-quality. 🌿
Nutrition facts
Frequently asked questions
Can I substitute chicken thighs for breasts in this recipe?
Yes, but with adjustments! Chicken breasts cook faster and dry out more easily. Use 1 lb boneless, skinless breasts per 2 lbs thighs and reduce roasting time to 15-18 minutes at 450°F, checking for 165°F internal temp. For extra moisture, marinate breasts in 0.25 cup buttermilk for 30 minutes before cooking.
Why does the celery crown topping need flour?
The flour creates a crispy, breadcrumb-like texture that contrasts beautifully with the tender potatoes. It also helps the celery absorb the butter's flavor. For a gluten-free version, use 0.25 cup crushed cornflakes instead—just toss the celery slices in them before cooking.
Can I make this dish in a slow cooker?
Not ideal for the celery crown topping, but you can adapt the potatoes and chicken. Place 2-inch potato chunks and chicken thighs in the slow cooker with 0.25 cup olive oil, 1 tsp thyme, and 1 tsp rosemary. Cook on low for 6-8 hours until potatoes are tender. Add celery crown fresh before serving.
How do I fix dry potatoes?
If your potatoes turn out dry, they likely cooked too long. Next time, remove them when they're just fork-tender (after 25 minutes at 425°F) and finish with a 10-minute rest in the oven. For immediate fixes, cover with a damp paper towel and microwave for 30 seconds, or reheat with 2 tbsp broth in the oven at 350°F for 10 minutes.
What's the best way to serve leftovers?
Reheat potatoes and chicken together on a baking sheet at 350°F for 15-20 minutes until warmed through. For the celery crown, reheat separately in the oven for 3-4 minutes—never microwave it! Serve with a fresh side salad or steamed green beans to balance the richness. Store components separately in airtight containers for up to 4 days.