Panic Roast
Discover the ultimate one-pan dinner with this "Panic Roast" recipe—a quick, flavorful solution for hectic weeknights. Featuring juicy bone-in chicken thighs nestled among seasoned baby potatoes and hearty carrots, this dish comes together with minimal prep and bursts with rustic, herby flavors. Coated in a blend of olive oil, garlic powder, paprika, and dried thyme, the vegetables roast to caramelized perfection alongside golden, crispy-skinned chicken. Ready in under an hour, this stress-free meal is perfect for feeding a hungry family without sacrificing taste. Serve it straight from the baking sheet for a warm, comforting meal that’s as easy to clean up as it is to devour.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces bone-in chicken thighs
- 500 grams baby potatoes
- 3 large carrots
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 220°C (425°F). Line a large baking sheet with parchment paper or lightly grease it with oil.
Wash the baby potatoes and cut them in half if they are large. Peel the carrots and slice them into thick sticks.
In a large bowl, combine the baby potatoes, carrots, olive oil, garlic powder, paprika, dried thyme, salt, and black pepper. Toss until the vegetables are evenly coated.
Place the seasoned vegetables onto the prepared baking sheet, spreading them out in an even layer.
Nestle the chicken thighs skin-side up among the vegetables on the baking sheet.
Rub a small drizzle of olive oil over the chicken skin and sprinkle it with a pinch of salt, black pepper, and an extra dash of paprika for a golden roast.
Place the baking sheet in the preheated oven and roast for 40 minutes, or until the chicken skin is crisp and golden and the internal temperature of the chicken reaches 75°C (165°F). The vegetables should be tender and caramelized.
Remove the baking sheet from the oven and let the chicken and vegetables rest for 5 minutes.
Serve immediately, garnished with fresh thyme or parsley if desired.
Nutrition Facts
Calories |
2950 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.0 g | 254% | |
| Saturated Fat | 49.7 g | 249% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 810 mg | 270% | |
| Sodium | 3242 mg | 141% | |
| Total Carbohydrate | 113.5 g | 41% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 13.9 g | ||
| Protein | 175.2 g | 350% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 272 mg | 21% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 5088 mg | 108% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
