Roasted Chicken & Carrots With Olives & Lemon

Don't forget to use the chicken carcass for a wonderful stock or chicken soup!

Ingredients

• 1 chicken (3 1/2 to 4 pounds), 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

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.