Roasted Chicken and Carrots With Olives and Lemons

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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.