Real Simple's Roasted Chicken and Carrots with Olives and Lemons recipe

By cnn23

Ingredients

• 1 chicken (3 1/2 to 4 pounds), cut into 10 pieces
• 2 pounds 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 tablespoonsolive oil
• kosher salt and black pepper
• 1 teaspoon paprika

Details

Servings 4
Adapted from realsimple.com

Preparation

Step 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 teaspoon pepper. Arrange in a single layer and sprinkle the chicken with the paprika.

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

ADJUSTMENT: AFTER 45-50 MINUTES SEPARATE CHICKEN FROM VEGETABLES. COOK CHICKEN 30 MINUTES MORE AND KEEP VEGETABLES WARM.