Peruvian-Style Roasted Chicken

This Peruvian dish looks like it came right out of a magazine photo shoot for a spicy summer lunch. It boasts of reds and yellows and when it comes to food, the more color the better. I love mexican food, but Peruvian food has a much richer, almost fragrant taste to it. How a taste can be fragrant, I'm not sure. 

Quick Tip: Spices are one of the easiest ways to spice up any meal, without the calories!

Recipe & Photo from Whole Foods
*Modified by Amy Dugan
Serves 6
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.


1 1/2 teaspoons expeller-pressed canola oil, plus more for oiling the pan 
1 1/2 tablespoons sweet paprika 
1 tablespoon ground cumin 
1 1/2 teaspoons fine sea salt 
1 1/4 teaspoons ground black pepper 
5 cloves garlic, finely chopped 
2 1/2 tablespoons white wine vinegar 
2 large sweet onions, peeled and thickly sliced 
1 pound chicken breasts or legs* 
2 red or yellow bell peppers, cored, seeded and 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. 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. 

Per serving: 470 calories (290 from fat), 32g total fat, 9g saturated fat, 140mg cholesterol, 730mg sodium, 9g total carbohydrate (3g dietary fiber, 4g sugar), 34g protein

Recipe contribution by: Amy Dugan

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