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Pan Roasted Chicken & Vegetables

This dish works wonders with simple and healthy ingredients; you can turn your dinner into a game-changer. The tender mixed vegetables in this meal compliment the juicy and seasoned chicken thighs and are absolutely satisfying every time. In just about an hour, you can have the Pan Roasted Chicken and Vegetable meal on your table, so what are you waiting for? Try it out now.


  • 2 lbs red potatoes (6 medium), cut into 3/4 inch pieces

  • 1 zucchini, cubed

  • 1 large onion, coarsely chopped

  • 1 bell pepper, the color of choice, sliced

  • 3 garlic cloves, minced

  • 2 tbsp olive oil

  • 1/2 tsp Parsley

  • 1/2 tsp smoked paprika

  • 1 tsp dried rosemary, divided

  • 3/4 tsp black pepper, divided

  • 1 1/4 teaspoon salt, divided

  • 6 bone-in chicken thighs, skin removed (about 2 1/4 lbs)

  • JBros SPG (Salt, Pepper, Garlic)


  1. In a large bowl, combine red potatoes, zucchini, onion, bell pepper, and garlic

  2. Grease the vegetables with olive oil and season with parsley, smoked paprika, dried rosemary, black pepper, and salt. Mix until well combined.

  3. Heat pan roaster skillet with olive oil and add vegetables. While the vegetables are cooking, cover chicken thighs with oil and JBros SPG. Then, place the chicken on top of the vegetables and season with JBros SPG.

  4. Roast chicken until it reaches an internal temperature of 170-175 degrees Fahrenheit and vegetables are tender for about 35-40 mins.

  5. Place the chicken and vegetables on a platter. Serve while still hot. Enjoy!

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Pan Roasted Chicken and Vegetables
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