Peruvian-Style Roasted Chicken with Sweet Onions
This wonderfully aromatic chicken dish is short on prep and big on flavour. It's also a great dish to make ahead the day before and reheat — it's even tastier after the flavours meld. Serve with rice and a green salad.
Special Diet: Dairy free, gluten free, wheat free
1 1/2 teaspoon sunflower oil, plus more for oiling the pan
1 1/2 tablespoon sweet paprika
1 tablespoon ground cumin
2 teaspoons kosher salt
1 1/4 teaspoon ground black pepper
5 cloves garlic, finely chopped
2 1/2 tablespoons 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 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.
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.
Per serving: 470 calories (290 from fat), 32g total fat, 9g saturated fat, 140mg cholesterol, 730mg sodium, 9g carbohydrates (3g 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.
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