Ingredients For peruvian roasted chicken with sweet onions
canola oil, plus more
1 1/2 Tbsp
1 1/2 tsp
fine sea salt
1 1/4 tsp
ground black pepper
cloves garlic, finely chopped
2 1/2 Tbsp
white wine vinegar
large sweet onions, peeled and thickly sliced
chicken, cut into 10 serving pieces
red or yellow bell peppers, cored, seeded and cut into chunks
How To Make peruvian roasted chicken with sweet onions
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.
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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