Roasted Chicken and Carrots With Olives and Lemons

  1. 1chicken (3½ to 4 pounds), cut into 10 pieces
  2. 2pounds carrots, cut into 2-inch pieces (halved lengthwise if thick)
  3. ½cup pitted kalamata olives
  4. 4bay leaves
  5. 1lemon, cut into wedges
  6. 2tablespoons olive oil
  7. kosher salt and black pepper
  8. 1teaspoon paprika


  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.