Morroccan Roast Chicken

Ingredients:

1 3 - 4 lb. chicken, cut into pieces
1 bag baby carrots
1/2 cup Kalamata olives (no pits!)
4 bay leaves
1 lemon, cut into 1" pieces
2 tbsp. olive oil
1 tsp. Kosher salt
1/2 tsp. pepper
1 tsp. paprika

Method:

1. Heat oven to 425*. Toss all ingredients (except paprika) together on a rimmed baking sheet. Arrange in a single layer and then sprinkle paprika on the chicken pieces.
2. Roast for about 45 minutes, or until the chicken is cooked through. Toss the vegetables at least once.

Serve with pita points toasted with garlic butter.