• 1 1/2 teaspoon expeller-pressed canola oil, plus more for oiling the pan
  • 1 1/2 tablespoon sweet paprika
  • 1 tablespoon ground cumin
  • 1 1/2 teaspoon fine sea salt
  • 1 1/4 teaspoon ground black pepper
  • 5 cloves garlic, finely chopped
  • 2 1/2 tablespoon 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
  • 1 lemon, sliced
  1. Preheat oven to 425°F.
  2. Oil a large roasting pan and set aside.
  3. 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.
  4. Rub chicken pieces with remaining paste and place in prepared pan, then cover with onions, peppers and lemon.
  5. Roast, basting occasionally with pan juices, until chicken is cooked through and vegetables are very tender, about 45 minutes.
  6. Remove from oven and let rest 5 minutes before serving.
Nutritional Info: 
Per Serving (Serves 6): 470 calories (290 from fat), 32g total fat, 9g saturated fat, 140mg cholesterol, 730mgsodium, 9g carbohydrates, (3 g dietary fiber, 4g sugar), 34g protein.

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