Rating: 3.5 stars
503 Ratings
  • 5 star values: 212
  • 4 star values: 71
  • 3 star values: 108
  • 2 star values: 89
  • 1 star values: 23

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.

Sara Quessenberry

Gallery

Credit: David Prince

Recipe Summary

hands-on:
10 mins
total:
1 hr
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Nutrition Facts

650 calories; fat 37g; saturated fat 9g; cholesterol 166mg; sodium 1023mg; protein 54g; carbohydrates 25g; fiber 7g.
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