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
Community Recipe from

Recipe Time

Prep Time:


  • 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


  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.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Roasted Chicken & Carrots with Olives & Lemons Recipe at a Glance

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy