Roasted Chicken and Carrots With Olives and Lemons

roasted-chicken-carrots-olives-lemon-0
Photo by David Prince
Rating
4.0 stars based on 35 reviews
Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 650 calories
    • Fat 37 g
    • Sat Fat 9 g
    • Cholesterol 166 mg
    • Sodium 1,023 mg
    • Protein 54 g
    • Carbohydrate 25 g
    • Fiber 7 g
  • November 2009

Ingredients

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

Directions

  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.