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Recipe courtesy of Sarah Copeland

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Total:: 1 hr
Prep:: 15 min
Cook:: 45 min

Yield:: 4 servings

Ingredients

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

Directions

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. 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.

My Private Notes

Name: Roast Chicken Dinner with Carrots and Shallots
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 servings
Ingredients: 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