Roasted Chicken with Sweet Onions flavored with white wine vinegar, sweet onions and peppers, garlic, lemon, and spices. This Peruvian-style roasted chicken has loads of flavor without all the extra effort!
Looking for big, bold flavors but without the fuss? Folks, this roasted chicken with sweet onions got you covered! A robust seasoning of paprika, cumin, garlic, white wine vinegar plus a medley of sweet onions, bell peppers and lemon beautifully mingle together for amazing flavors that will surely rock your taste buds.
With less than 10 minutes of prep time, this roasted chicken with sweet onions is perfect for busy weeknights. All you have to do is toss the ingredients together, layer them in a baking sheet, top with lemon, and then roast in the oven for about 45 minutes to golden perfection.
It’s such a quick and easy meal, you won’t believe how juicy and tasty the chicken turns out!
Those caramelized bits of sweet onions and that glorious pan juices? Oh, la, la. A whole new level of yum! There’s definitely no shortage of flavor here, my friends. Grab a huge chunk of crusty bread and sop it all up!
This Peruvian-style roasted chicken is amazing with cilantro rice, beans, and tossed salad. Try it for a dinner tonight and have the whole family singing your praises. Enjoy! The chicken and the praises. 🙂
Roasted Chicken with Sweet Onions with sweet onions and peppers, lemon, and spices. This Peruvian-style roasted chicken has loads of flavor without the extra effort!
- 3 pounds chicken legs or thighs
- 1/4 cup white wine vinegar
- 3 tablespoons vegetable oil
- 1 tablespoon sweet paprika
- 1 tablespoon ground cumin
- 1 tablespoon salt
- 1 teaspoon freshly-ground pepper
- 2 large sweet onions, peeled and sliced thinly
- 1 large red or yellow bell pepper, seeded and cut into chunks
- 4 cloves garlic, peeled and minced
- 1 lemon, sliced thinly
In a bowl, combine chicken, white wine vinegar, oil, paprika, cumin, salt, and pepper.
Add onions, bell peppers, and garlic. Stir together until well coated with seasonings.
Arrange chicken in a single layer on a lightly greased baking sheet. Layer onions and bell peppers over chicken. Top with lemon slices.
Roast in a 425 F oven, spooning pan juices regularly over mixture, for about 40 to 45 minutes or until chicken is nicely browned and thermometer inserted in the center of chicken reads 165 F.
Remove from oven and allow to rest for about 3 to 5 minutes.