Peruvian Roasted Chicken with Sweet Onions

Lynn Clay

By
@LavenderLynn

This recipe came from The Latin Kitchen


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Comments:

Serves:

6

Prep:

10 Min

Cook:

45 Min

Method:

Bake

Ingredients

1/2 tsp
canola oil, plus more
1 1/2 Tbsp
sweet paprika
1 Tbsp
ground cumin
1 1/2 tsp
fine sea salt
1 1/4 tsp
ground black pepper
5
cloves garlic, finely chopped
2 1/2 Tbsp
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

Directions Step-By-Step

1
Preheat oven to 425°F. Oil a large roasting pan and set aside. In a small bowl, combine paprika, cumin, sea salt, pepper, garlic, vinegar and oil to make a paste. Place onions in a large bowl and toss with 2 tablespoons of the paste.
2
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.
3
Remove from oven and let rest 5 minutes before serving.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Latin American