Peruvian-Style Roasted Chicken
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 when the flavors meld. Service with rice and green salad. Serves 6.
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.
*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.
1 1/2 tsp expeller-pressed canola oil, plus more for
oiling the pan
1 1/2 TBS sweet paprika
1 TBS ground cumin
1 1/2 tsp fine sea salt
1 1/4 tsp ground black pepper
5 cloves garlic, finely chopped
2 1/2 TBS white wine vinegar
2 large sweet onions, thickly sliced
1 chicken, cut into 10 serving pieces*
2 red or yellow bell peppers, seeded and cut into chunks
Provided by Rebecca McGonigle of the Valley Schools Employee Benefits Trust (VSEBT) in the November 2014 Wellstyles Monthly Newsletter.