Peruvian-Style Roasted Chicken with Sweet Onions

Serves 6
Time 1 hr
Peruvian-Style Roasted Chicken with Sweet Onions

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.

Special Diets:

Dairy FreeDairy Free
Gluten FreeGluten Free

Ingredients

    1 1/2 teaspoonssunflower oil, plus more for oiling the pan
    1 1/2 tablespoonssweet paprika
    1 tablespoonground cumin
    2 teaspoonskosher salt
    1 1/4 teaspoonsground black pepper
    5 clovesgarlic, finely chopped
    2 1/2 tablespoonswhite wine vinegar
    2 largesweet onions, thickly sliced
    1chicken, cut into 10 serving pieces*
    2red or yellow bell peppers, cut into chunks
    1lemon, sliced

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Method

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.


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.

Nutritional Info

Serving Size

Calories

470

Total Fat

32g

Saturated Fat

9g

Cholesterol

140mg

Sodium

730mg

Total Carbohydrate

9g

Dietary Fiber

3g

Total Sugars

4g

Protein

34g

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.