peruvian roasted chicken with sweet onions

★★★★☆ 3 Reviews
LavenderLynn avatar
By Lynn Clay
from Portland, OR

This recipe came from The Latin Kitchen

serves 6
prep time 10 Min
cook time 45 Min
method Bake

Ingredients For peruvian roasted chicken with sweet onions

  • 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
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How To Make peruvian roasted chicken with sweet onions

  • 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.

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