Roast Chicken Dinner with Carrots and Shallots

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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