Peruvian-Style Roasted Chicken with Sweet Onions

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Peruvian-Style Roasted Chicken with Sweet Onions

Serves 6 | Time 1 hr

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.

Nutritional Info:
Per 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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