Peruvian-Style Roasted Chicken with Sweet Onions

By lindaauman

Per Serving:470 calories (290 from fat), 32g total fat, 9g saturated fat, 140mg cholesterol, 730mg sodium, 9g carbohydrate (3g dietary fiber, 4g sugar), 34g protein

Seeds of Change wild rice/quinoa dish was perfect with it.

Comment: I followed the directions and found it just a bit bland. I drained the juices it produced into a bowl. squeezed the juice from the lemon slices that baked with the chicken into the juices then added a 1/2 tsp ancho chili powder. Mixed it together, poured over the chicken and it was perfect. Tangy, sweet, smokey with just a little bite.

Ingredients

• 1 1/2 teaspoon oil
• 1 1/2 tablespoon sweet paprika
• 1 tablespoon ground cumin
• 1 1/2 teaspoon fine sea salt
• 1 1/4 teaspoon ground black pepper
• 5 cloves garlic, finely chopped
• 2 1/2 tablespoons white wine vinegar
• 2 large sweet onions, thickly sliced
• 1 chicken, cut into 10 serving pieces*
• 2 red or yellow bell peppers, seeded and cut into chunks
• 1 lemon, sliced (can use two lemons)

Details

Adapted from wholefoodsmarket.com

Preparation

Step 1

Preheat oven to 425°F. Oil a large roasting pan and set aside. In a small bowl, combine paprika, cumin, salt, pepper, garlic, vinegar and oil to make a paste. Place onions in a large bowl and toss with 2 tablespoons of the paste. Rub chicken pieces with remaining paste and place in prepared pan, then cover with onions, peppers and lemon. Roast, basting occasionally with pan juices, until chicken is cooked through and vegetables are very tender, about 45 minutes. Remove from oven and let rest 5 minutes before serving.

* Note: If the chicken has been precut into eight pieces, simply cut each breast in half through the rib cage to ensure even cooking. Or, you can ask your butcher to cut a whole chicken into 10 pieces with breasts deboned.