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Roasted Chicken and Carrots With Olives and Lemons

Roasted Chicken and Carrots With Olives and Lemons
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Serves 4| Hands-On Time: | Total Time:



  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.
By November, 2009

Nutritional Information

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

Quick Tip

Williams-Sonoma Nonstick Goldtouch Quarter-Sheet Pans
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.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.