This wonderfully aromatic chicken dish is short on prep and big on flavor. It's also a great dish to make ahead the day before and reheat — it's even tastier after the flavors meld. Serve with rice and a green salad. Inspired by Whole Planet Foundation® microcredit client recipes.
Home » Recipes » Peruvian-Style Roasted Chicken with Sweet Onions
1 1/2 teaspoon 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 teaspoon ground black pepper
5 cloves garlic, finely chopped
2 1/2 tablespoon white wine vinegar
2 large sweet onions, thickly sliced
1 chicken, cut into 10 serving pieces*
2 red or yellow bell peppers, cut into chunks
1 lemon, sliced
Preheat the 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.
Per Serving:470 calories (290 from fat), 32g total fat, 9g saturated fat, 140mg cholesterol, 730mg sodium, 9g carbohydrates, (3 g dietary fiber, 4g sugar), 34g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.