Recipe courtesy of Sarah Copeland

Roast Chicken Dinner with Carrots and Shallots

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  • Total: 1 hr
  • Prep: 15 min
  • Cook: 45 min
  • Yield: 4 servings
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2 1/2 pounds carrots, peeled and bias, cut into 2-inch pieces

3 small bulbs shallots, peeled

2 large strips orange peel

3 small sprigs rosemary

1/4 cup extra virgin olive oil

1/3 cup Kalamata olives, pitted (optional)

1 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

4 bone-in pieces organic chicken (split breasts or thighs)

3/4 teaspoon sweet or smoked paprika


  1. 1. Preheat the oven to 425 degrees F. Toss together the carrots, shallots, orange peel, rosemary and 2 tablespoons of the olive oil and the olives. Season with 1/4 teaspoon salt and a pinch of black pepper. Scatter the vegetables in a single layer on a baking sheet or roasting pan.
  2. 2. Toss together the remaining olive oil, salt, pepper and paprika with the chicken pieces. Place the chicken between the vegetables on the baking sheet and roast until the chicken is just cooked through but still juicy, and the carrots are fork tender, 40 minutes. Serve with a large green salad, and farro or spelt, or a slice of rustic whole-grain bread.