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Roasted Chicken and Carrots with Olives and Lemon Recipe

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Roasted Chicken and Carrots with Olives and Lemon image
Ricky, Leora, Brian Ault Franklin Ave School

 

This recipe for Roasted Chicken and Carrots with Olives and Lemon, by , is from Monica's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Leora Katz

Category:
Category:

Ingredients:  
Ingredients:  
1 - 3 1/2-4 pound chicken, cut into 10 pieces
2 pounds carrots, cut into 2 inch pieces (halved lengthwise if thick)
1/2 cup pitted kalamata olives
4 bay leaves
1 lemon, cut into wedges
2 tablespoons olive oil
kosher salt and black pepper
1 teaspoon paprika

Directions:
Directions:
Heat oven to 425 F. On a large rimmed baking sheet, toss the chicken, carrots, olives, bay leaves, lemon, oil, 1 teaspoon salt, and 1/4 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, 45-50 minutes.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
Hands on Time - 10 minutes; Total Time - 1 hour

 

 

 

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