Preheat the oven to 425 degrees. Let the chicken come to room temperature while you peel and cut up your carrots, about 2″ long and the thick ones can be cut down the middle. In a large bowl, toss the 2 chicken breasts, carrots, one lemon sliced into wedges, and about 1/4 C plus a few kalmata olives in 2 tbsp olive oil, a few bay leaves, 1tsp salt, and 1 tsp pepper till coated then pour out onto a large rimmed baking sheet. Spread everything out so you have a single layer, then sprinkle paprika on there chicken (note to self, more paprika! Our chicken was pretty bland, my bad). Bake for about 30 minutes (depending on how thick your chicken is, 30 min for average looking chicken).
Remove from the oven and let rest 5 minutes, then serve up the chicken with carrots and olives on the side. The bay leaves and lemons can be thrown away because they are just there for flavor (though they would have looked nice to garnish with, oh well). Note: I am not an olive fan, but the olive with the carrot and a bite of chicken is something I do enjoy.