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Peruvian Style Roasted Chicken w/ Sweet Onions

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Aromatic chicken dish is short on prep and big on flavor. It's also a great dish t make ahead the day before and reheat -- it's even tastier after the flavors meld. Serve with rice and a green salad.

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Rate this recipe 4.3/5 (10 Votes)

Ingredients

  • 1-1/2 teaspoons canola oil, plus more for oiling the pan
  • 1-1/2 tablespoon sweet paprika
  • 1 tablespoon ground cumin
  • 1-1/2 teaspoon fine sea salt
  • 1-1/4 teaspoons ground black pepper
  • 5 cloves garlic, finely chopped
  • 2-1/2 tablespoons white wine vinegar
  • 2 large sweet onions, peeled and thickly sliced
  • 1 chicken, cut into 10 serving pieces
  • 2 red or yellow bell peppers, cored, seeded and cut
  • into chunks
  • 1 lemon sliced

Details

Servings 5
Preparation time 15mins
Cooking time 60mins

Preparation

Step 1

Preheat oven to 425 degrees. 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 tablespoon 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.

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