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Roasted Chicken and Carrots With Olives and Lemons
- 1 chicken (3 1/2 to 4 pounds), cut into 10 pieces
- 2 pounds carrots, cut into 2-inch pieces (halved lengthwise if thick)
- 1/2 cup pitted kalamata olives
- 4 bay leaves
- 1 lemon, cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon kosher salt and black pepper
Directions:View on Real Simple
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