Peruvian-Style Roasted Chicken with Sweet OnionsSource 0

Peruvian-style Roasted Chicken With Sweet Onions

Serving 6 people

45 min


  • canola oil 1 1/2 teaspoons expeller-pressed canola oil, plus more for oiling the pan
  • chicken 1 chicken, cut into 10 serving pieces*
  • garlic 5 cloves garlic, finely chopped
  • ground cumin 1 tablespoon ground cumin
  • ground pepper 1 1/4 teaspoons ground black pepper
  • lemon 1 lemon, sliced
  • sea salt 1 1/2 teaspoons fine sea salt
  • sweet onions 2 large sweet onions, thickly sliced
  • sweet paprika 1 1/2 tablespoons sweet paprika
  • white wine vinegar 2 1/2 tablespoons white wine vinegar
  • yellow bell peppers 2 red or yellow bell peppers, seeded and cut into chunks
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How to make it

  1. Preheat oven to 425F. 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.
  2. 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.
  3. 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.