Spring Chicken: Spicy Roast Chicken with Carrots, Olives and Lemon
Crumb: A Food Blog
Crumb: A Food Blog
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Ingredients

  • 10 mins
  • 50 mins
  • Roast chicken on a weeknight
  • 6 chicken leg quarters, cut into thighs and drumsticks
  • 1 lb carrots, cut on the diagonal into 2″ lengths
  • 1 lb baby potatoes, cut in half
  • 1 large red onion, cut into thin wedges
  • 1/2 cup oil-cured black olives (pref pitted)
  • 1 lemon, cut into thin slices
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • 1 tbsp smoked paprika
  • 1 tbsp harissa spice blend
  • Fresh thyme sprigs

Instructions

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