Roasted Chicken Carrots With Olives Lemon Recipe

Ingredients

1 3 1/2-4 lb. chicken, cut into 10 pieces

2 lbs. carrots, cut into 2" pieces (halved lengthwise if thick)

1/2 cup pitted kalamata olives

4 bay leaves

1 lemon, cut into wedges

2 tbs. olive oil

Kosher salt

Black pepper

1 tsp. paprika

Preparation

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

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