Roasted Chicken and Carrots With Olives and Lemons

David Prince

Serves 4 Hands-On Time: 10m Total Time: 1hr 00m

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

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

By Sara Quessenberry, November 2009

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Quick Tip

Using a baking sheet instead of a roasting pan ensures that there is enough room to spread the vegetables into a single layer so they will caramelize, not steam.