Roasted Chicken and Carrots With Olives and Lemons

Roasted Chicken and Carrots With Olives and Lemons
David Prince
Kalamata olives and roasted lemons give this tasty meal a Mediterranean flair.

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Serves 4
preparation
10
minutes
cooking
60
minutes

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
tablespoons
olive oil
kosher salt and black pepper
1
teaspoon
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.
Sara Quessenberry
November 2009

Nutritional Information

  • Per Serving
  • Calories 650
  • Fat 37 g
  • Sat Fat 9 g
  • Cholesterol 166 mg
  • Sodium 1,023 mg
  • Protein 54 g
  • Carbohydrate 25 g
  • Fiber 7 g
What does this mean? See Nutrition 101.

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