Roasted Chicken and Carrots with Olives and Lemons

From: Real Simple

1 3.5-4 pound chicken cut into 10 pieces (we used chicken breasts)
2 pounds carrots, cut into 2 inch pieces (cut lengthwise if thick)
1/2 cup pitted kalamata olives
4 bay leaves
1 lemon cut into wedges
2 T olive oil
salt and pepper
1 t paprika

Heat oven to 425

On a large rimmed baking sheet (we used a 9x13), toss chicken, carrots, olives, bay leaves, lemon, oil, 1 t salt, 1/4 t pepper.

Arrange in a single layer and sprinkle with paprika.

Roast, tossing the vegetables once, until the chicken is cooked through and carrots are tender (45-50 min).