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Roasted Chicken and Carrots with Olives and Lemons
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Brief Description
A sheet-pan dinner with chicken, caramelized veggies, kalamata olives and lemon.
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Main Ingredient
chicken
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Category: Poultry
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Cuisine: Italian
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Prep Time: 20 min(s)
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Cook Time: 50 min(s)
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Recipe Type: Private
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Source:
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Tags:
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Notes:
5/13 - delicious! Used 1 pound boneless skinless thighs; cooked 30 minutes. Used baby carrots cut in half lengthwise. 12/14 - A+! Used 6 pounds chicken and cooked 50 minutes.
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Posted By: KathyD
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Posted On: Nov 13, 2021
Number of Servings:
Ingredients:
- 1 - chicken (3.5 to 4 pounds) cut into 10 pieces
- 2 pounds - carrots cut into 2-inch pieces (halved lengthwise, if thick)
- 1/2 cups - pitted kalamata olives
- 4 - bay leaves
- 1 - lemon cut into wedges
- 2 tablespoons - olive oil
- - kosher salt and black pepper
- 1 teaspoons - paprika
Directions:
Heat oven to 425 degrees F.
On a large rimmed baking sheet, toss together the chicken pieces, carrots, olives, bay leaves, lemon, oil and 1 teaspoon of salt with 1/4 teaspoon pepper. Arrange in a single layer and sprinkle chicken with paprika.
Roast, tossing vegetables once, until chicken is cooked through and carrots are tender, about 45 to 50 minutes.
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