We’ve been championing sheet-pan suppers long before they were a thing. And this fail-proof formula works for a wide variety of meats and vegetables: Toss ingredients with a bit of oil, add a little spice, and roast on a rimmed baking sheet for nearly an hour. The result? Slow-cooked and perfectly browned meat, along with slightly caramelized veggies, with very little effort on your part. Here, paprika, kalamata olives, and bay leaves lend the chicken and carrots an exotic, citrusy aroma and flavor. It only takes 10 minutes to get this dish in the oven—then, less than an hour later, dinner is served.
1 chicken (3½ to 4 pounds), cut into 10 pieces
2 pounds carrots, cut into 2-inch pieces (halved lengthwise if thick)
½ cup pitted kalamata olives
4 bay leaves
1 lemon, cut into wedges
2 tablespoons olive oil
kosher salt and black pepper
1 teaspoon paprika
Sat fat 9g
How to Make It
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.