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Roasted Chicken and Carrots with Olives and Lemon Recipe

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This recipe for Roasted Chicken and Carrots with Olives and Lemon 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!
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 425º 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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