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Roasted Chicken and Carrots With Olives and Lemons
1chicken (3½ to 4 pounds), cut into 10 pieces
2pounds carrots, cut into 2-inch pieces (halved lengthwise if thick)
½cup pitted kalamata olives
1lemon, cut into wedges
2tablespoons olive oil
kosher salt and black pepper
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.