PERUVIAN ROASTED CHICKEN WITH SWEET ONIONS

Peruvian Roasted Chicken with Sweet Onions image

Provided by Lynn Clay

Categories Chicken

Time 55m

Number Of Ingredients 11

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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

Steps:

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.