Roasted Chicken & Carrots with Olives & Lemons

Adapted from the recipe on the Real Simple website. I changed the chicken to 8 chicken thighs (from 1 chicken cut up) and made the carrots mini carrots instead of whole carrots cut up.

Yield: 4 servings
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Ingredients

  • 8 chicken thighs
  • 1 pound(s) mini carrots
  • 1/2 cup(s) kalamata olives, pitted
  • 4 bay leaves
  • 1 lemon, cut into wedges
  • 2 tablespoon(s) olive oil
  • 1 teaspoon(s) kosher salt
  • 1/8 teaspoon(s) ground black pepper
  • 1 teaspoon(s) paprika

Preparation

  1. 1. Heat oven to 425 degrees F. On a large rimmed baking sheet (or jelly roll pan), toss the chicken, carrots, olives, bay leaves, lemon, oil, salt and pepper. Arrange in a single layer and sprinkle the chicken with the paprika.

  2. 2. Roast, tossing the vegetables once, until the chicken is cooked through and the carrots are tender, 45-50 minutes.

  3. Tip: Using a baking sheet instead of a roasting pan ensures that there is enough room to spread the vegetables into a single layer so they will caramelize, not steam.

November 2013

This recipe is a personal recipe added by 22Janet and has not been tested or endorsed by MyRecipes.

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