The Best Roasted Chicken & Veggie Sheet Pan Dinner

This one uses 4 Pawpa Flavor products to build layers of flavor without making it complicated.

Products Used

Pawpa Flavor OMGarlic, Boujee Steakhouse, Lemon Garlic Twist, Just Dill With It.

Ingredients:

Chicken:

4 bone-in, skin-on chicken thighs (or 2 lbs chicken pieces)

2 tbsp olive oil

1 tbsp Pawpa Flavor OMGarlic

1 tbsp Pawpa Flavor Boujee Steakhouse

1 tsp Pawpa Flavor Lemon Garlic Twist

Vegetables:

1 lb baby potatoes, halved

3 carrots, sliced

1 zucchini, sliced

1 red onion, cut into wedges

2 tbsp olive oil

1 tbsp Pawpa Flavor Just Dill With It

1 tsp Pawpa Flavor Lemon Garlic Twist

1 tsp Pawpa Flavor OMGarlic

Finishing

½ tsp Pawpa Flavor Boujee Steakhouse

Fresh parsley (optional)

Lemon wedges

Directions:

1. Season the Chicken

Pat chicken dry and toss with olive oil.

Season evenly with:

1 tbsp OMGarlic

1 tbsp Boujee Steakhouse

1 tsp Lemon Garlic Twist

Let sit for 15-30 minutes while prepping vegetables.

2. Season the Vegetables

In a large bowl combine potatoes, carrots, zucchini, and onion.

Add:

2 tbsp olive oil

1 tbsp Just Dill With It

1 tsp Lemon Garlic Twist

1 tsp OMGarlic

Toss until evenly coated.

3. Roast

Preheat oven to 425°F.

Spread vegetables on a large sheet pan and place chicken pieces on top.

Roast for 40-45 minutes, or until chicken reaches 165°F and vegetables are tender with crispy edges.

4. Finish

Sprinkle everything with:

½ tsp Boujee Steakhouse

Optional- serve with fresh lemon wedges and parsley.

Pawpa Bear's Tip:

For even bigger flavor, drizzle the finished chicken and veggies with a quick sauce made from:

¼ cup mayonnaise

1 tsp Lemon Garlic Twist

½ tsp Just Dill With It

Mix and serve on the side for dipping.

Flavor Profile: Garlic-forward, herbaceous, buttery, bright citrus notes, and a fresh dill finish that makes the vegetables shine. Perfect for a one-pan family dinner.

-

Pawpa Bear's Famous Taters

Crispy on the outside, buttery on the inside, and packed with bold flavor, these potatoes have become a favorite at family dinners, backyard BBQs, competitions, and gatherings with friends. The secret is a rich, seasoned garlic aioli that creates an incredible golden crust while keeping every bite tender and creamy. Finish them with melted cheese, crispy bacon, sour cream, and fresh green onions for the ultimate side dish.

Prep Time: 10 minutes
Cook Time: 35–45 minutes
Total Time: 45–55 minutes
Servings: 6–8

Ingredients

2 pounds Yukon Gold creamer potatoes (or your favorite creamer potatoes)

½ cup mayonnaise

2 tablespoons Pawpa Flavor Bacon Butter Bomb

1 tablespoon Pawpa Flavor OMGarlic Salt

1 tablespoon Pawpa Flavor Jerky Seasoning

Shredded cheddar cheese (optional)

Crispy bacon, chopped (optional)

Sour cream (optional)

Green onions, sliced (optional)

Directions

Preheat your oven, grill, or smoker to 375°F.

Wash the potatoes thoroughly and pat them completely dry.

In a large mixing bowl, combine the mayonnaise with the Bacon Butter Bomb, OMGarlic Salt, and Jerky Seasoning until smooth, creating a rich, flavorful aioli.

Add the potatoes to the bowl and toss until every potato is evenly coated. Don't worry if a little extra aioli remains in the bowl—that extra flavor will caramelize beautifully during cooking.

Arrange the potatoes in a single layer in a lightly greased baking dish or sheet pan. Spoon any remaining aioli over the top.

Bake for 35–45 minutes, or until the potatoes are golden brown and easily pierced with a toothpick. Larger potatoes may require additional cooking time.

If desired, top the hot potatoes with shredded cheese and return them to the oven just until melted. Finish with crispy bacon, sour cream, and fresh green onions before serving.

Allow the potatoes to cool for a few minutes before serving, as they will be extremely hot.

Pawpa Bear's Tips

This recipe is incredibly versatile. Try swapping in different Pawpa Flavor seasonings to create your own favorite combination. A blend of OMGarlic Salt with Rosemary Garlic is fantastic, while either of our SPGs paired with Rosemary Garlic creates another amazing flavor profile.

These potatoes are the perfect companion to tri-tip, brisket, ribs, chicken, pork chops, burgers, or just about anything coming off the grill or smoker.

Products Used

Pawpa Flavor Bacon Butter Bomb

Pawpa Flavor OMGarlic Salt

Pawpa Flavor Jerky Seasoning

-

3/4 cup Sesame Oil

1/8-1/4 cup Rice Wine Vinegar

1/2 Cup Mandarin or Orange juice

1/4 cup Mandarin Madness

Mix well and enjoy!

-

Ingredients:
1 Labelle-Patrimoine whole chicken, spatchcocked
Pawpa Flavor Italian Mama Mia seasoning
Pawpa Flavor Bearly Legal SPG seasoning

Pawpa Flavor Lemon Garlic Twist
Paprika
Olive Oil
2 lemons, juiced and zested
8 potatoes, quartered

Instructions:
1. Preheat your oven to 425°F (220°C)
2. In a bowl, mix olive oil, lemon juice, lemon zest, and seasonings
3. Rub the mixture all over the spatchcocked chicken and under the skin for extra flavor
4. Toss the quartered potatoes in the leftover marinade and seasonings
5. Arrange the chicken and potatoes on a sheet pan and roast for about 45-50 minutes, or until the chicken is golden and cooked through.
6. Squeeze fresh lemon juice over everything before serving.

 Ingredients

16 oz Stir Fry Beef (Certified Piedmontese)
4 packages of ramen (discard the seasoning pack)
2 cloves garlic minced
1 red bell pepper diced
 ½ stick butter
¼ cup soy sauce
¼ cup brown sugar
Pawpa Flavor LLC. Bearly Legal Mandarin Madness
1 green scallion
Sesame seeds
Sesame oil

 Method

Season the beef with Bearly Legal Mandarin Madness.

Let the beef sit out with the seasoning for 5-10 minutes.
Meanwhile, boil 8 quarts of water that is salted.
Heat a large skillet to med high heat with 2 tablespoons of olive oil.

Add the beef and cook for 3-5 minutes or until the desired doneness.

Remove the beef to a dish to rest.

Sauté the red bell peppers for 3-4 minutes in the heated skillet.

Add the garlic and continue for 45 seconds.

Now add the butter, brown sugar and soy sauce.

Whisk until all is incorporated.

Meanwhile, add the ramen to the boiling water and cook as the package instructions call for.
Add the beef back to the skillet and add the cooked ramen.

Remove from the heat and mix all together.
Plate the ramen and garnish with scallions,

sesame seeds and sesame oil.

 -

Ingredients:

2 Tbsp of olive oil
2 lbs pork chops (about 4 oz ea.)
Pawpa Flavor Tres Chilis seasoning (about 2TBS)

You can adjust to your preferred taste!
1/4 cup chicken or vegetable stock
1/2 lg white onion (sliced about 1/4" thick)
8 oz sliced white mushrooms (or your choice)

See notes below.

Place pork chops in a large mixing bowl or a shallow dish and coat the pork chops with the olive oil. Make sure both sides are evenly coated. Sprinkle Pawpa Flavor TresChilis on all sides of pork chops coating evenly.

Heat sauté pan to medium high heat with about another 2 Tbs of olive oil. Arrange the pork chops in the pan with the hot oil. This may need to be done in batches, depending on the size of your pan. Cook for about 2-3 minutes per side till nicely seared. Remove pork chops and set aside to rest.

In a sauté pan (you can use the same pan if contents are not burnt), add in your onion and mushrooms (vegetables) and cook for about 3-5 min until the onions are slightly translucent. Add in your chicken/vegetable stock and bring to rapid boil. Taste mixture and add more Tres Chilis seasoning if needed at this point. Simmer by lowering heat and reduce mixture by 1/3. Add pork chops and cook until reduced by 1/2 of remaining mixture. Pork should be cooked to an internal temperature of 145-155 degrees.

Arrange on plate (2 per person) and spoon vegetable mixture and reduced liquid on top of the pork chops and enjoy.

Serve with your favorite salad and sides. Like Spanish or Pawpa Flavor flavored rice and tortillas.

Chicken breast or boneless thighs can easily be substituted for pork chops. Cook until internal temperature of 165 degrees.

You can add just about any vegetables like bell peppers and carrots. We like to add fresh sliced Hatch, Jalapeno and or Serrano peppers.

Pawpa Bear loves to smoke/grill the meat.

Pawpa Flavor SabrOso (Chili Lime) grilled boneless chicken. Want to spice it up? Try flavoring the protein with Pawpa Flavor Mango Habanero (You can use any of our flavors that you feel would pair nicely with Watermelon).

2 Tbs olive oil

1 Tbs butter

1 fennel bulb, thinly sliced

2 Tsp salt

Black pepper- optional at serving

Pawpa Flavor Mama Mia seasoning. I use about 1.5-2 ounces. More is always better.

2 15oz cans tomato sauce

1 6oz can tomato paste

1 cup dry white wine

½lb to 1lb each of:

uncooked large shrimp, peeled & deveined

mussels, scrubbed & debearded

clams scrubbed

scallops

cubed white fish like cod or halibut

cooked lump crab meat

Heat oil and butter in a large soup pot over medium heat. Add fennel and salt. Sauté about 5-10 min. Add tomato sauce, paste and wine. Reduce heat to medium-low, cover and simmer for about 20 min.
Add clams, mussels and Pawpa Flavor Mama Mia. When clams and mussels open, about 5 min, add shrimp, scallops and fish. Cook for about 5 min. Stir gently. Add crabmeat. Stir gently. Cook for about 5 more min then serve.

We also use the Pawpa Flavor Mama Mia to make an Italian garlic cheese bread. So yummy!

Note- Not enough time for all of this??? Grab some jarred Cioppino sauce and elevate it with the Pawpa Flavor Mama Mia. Use the cooking instructions on the label. Enjoy!!!

-

2 ¼ Cups White Sugar

5 Tbs Salted Butter

2 Tbs Bearly Legal Rub-N-Grind. Plus some to top off.

5oz Evaporated Milk

3.5oz Marshmallow Fluff

6oz Semi-Sweet Chocolate Chips

4oz Slivered Almonds

 Directions:

Foil and Spray (non-stick cooking spray) 8x8 Pan and set aside.
Mix together in a small pot; sugar, butter, Bearly Legal Rub-N-Grind, and evaporated milk. Bring to boil on medium to medium high heat. Stir constantly (or until mixture reaches 234 degrees with thermometer)
Remove from heat and add marshmallow fluff and semi-sweet chocolate chips. Mix until fully combined.
Add almost all of the almonds to the mixture and stir.
Pour into 8x8 pan.
Sprinkle top of fudge with more Bearly Legal Rub-N-Grind and remaining almonds. Use a butter knife to give swirl effects.
Refrigerate for 3hrs and cut into one-inch squares. Serve room temp or chilled.

-

 Mango Habanero Fudge

Recipe Specifically for 8x8 Pan (Total Servings 20 Pieces)

 Ingredients:

2 ¼ Cups White Sugar

5 Tbs Salted Butter

2 Tbs Pawpa Flavor Mango Habanero Seasoning

5oz Evaporated Milk

3.5 oz Marshmallow Fluff

6oz White Chocolate Chips

6oz Dried Mangos and or Dried Pineapple

Foil and Spray (non-stick cooking spray) 8x8 Pan and set aside.
Cut dried mangos and or pineapple into bite sized pieces.
Mix together in small pot cups sugar, butter, Mango Habanero seasoning, evaporated milk and 4oz of dried mangos and or pineapple. Bring to boil on low; stir constantly for 5mins (or until mixture reaches 234 degrees with thermometer)
Remove from heat and add marshmallow fluff and white chocolate chips. Mix until fully combined.
Pour into 8x8 pan.
Add remaining dried mangos or pineapple for garnish and refrigerate for 3hrs.

Cut into one-inch squares and serve room temp or chilled. 

-

 Pawpa's Bearly Hot & Sweet Chex Mix

Serves: 24 (1/2 c. each)

Prep: 15 minutes

Cook: 15 minutes

3 cups each Corn Chex, Rice, Chex and Wheat Chex cereals

1 cup mixed nuts

1 cup bite sized pretzels

6 Tbs. butter

2 Tbs. Worcestershire

2 Tbs Pawpa Flavor Bearly Hot Seasoning

1/4 cup brown sugar

In a large bowl, mix cereals, nuts and pretzels; set aside.

In a small microwaveable bowl, cook butter until melted, about 40 seconds. Stir in seasoning and brown sugar. Pour over cereal mixture; stir until evenly coated.

Microwave for 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in an airtight container.

Preheat oven to 250 degrees F. In a large bowl combine mix, cereals, nuts and pretzels. In an ungreased large roasting pan, melt butter in oven. Stir in seasoning and brown sugar. Gradually stir cereal mixture until evenly coated. Bake 1 hour, stirring every 15 minutes.

Spread on paper towel to cool, about 15 minutes. Store in an airtight container.

Note- You can do this with all of our flavors.