Roasted Chicken and Carrots with Olives and Lemon

By krystallondon

Ingredients

• 1 * 1 chicken (3 1/2 to 4 pounds), cut into 10 pieces
• 2 * 2 pounds carrots, cut into 2-inch pieces (halved lengthwise if thick)
• 1/2 * 1/2 cup pitted kalamata olives
• 4 * 4 bay leaves
• 1 * 1 lemon, cut into wedges
• 2 * 2 tablespoons olive oil
• * kosher salt and black pepper
• 1 * 1 teaspoon paprika

Preparation

Step 1

1. Heat oven to 425° F. On a large rimmed baking sheet, toss the chicken, carrots, olives, bay leaves, lemon, oil, 1 teaspoon salt, and ¼ teaspoon pepper. Arrange in a single layer and sprinkle the chicken with the paprika.
2. Roast, tossing the vegetables once, until the chicken is cooked through and the carrots are tender, 45 to 50 minutes.