Roasted Chicken and Carrots with Olives

By mangia_g2

Ingredients

• 3 1/2 -4 lb chicken, cut into 10 pieces
• 2 lbs carrots, cut into 2 inch pieces (halved lengthwise if thick)
• 1/2 cup pitted kalamata olives
• 4 bay leaves
• 1 lemon, cut into wedges
• 2 TB olive oil
• Salt and pepper
• 1 tsp paprika

Details

Servings 4

Preparation

Step 1

Heat oven to 425. On a large rimmed baking sheet, toss chicken, carrots, olives, bay leaves, lemon, oil, 1 tsp salt, and 1/4 tsp pepper. Arrange in a single layer and sprinkle chicken with paprika.

Roast, tossing vegetables once, until chicken is cooked through and carrots are tender, 45-50 minutes.