Roasted Chicken with Sweet Onions

Roasted Chicken with Sweet Onions is an easy weeknight dinner meal the whole family will love! This Peruvian-style chicken is moist, juicy and loaded with big flavors!

Looking for a dinner meal that’s light on prep but big on flavors? 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 comes together in amazing flavors that will surely rock your taste buds.

With less than 10 minutes of prep time, this Peruvian-syle roasted chicken is perfect for busy weeknights. All you have to do is toss the ingredients together, layer them on a baking sheet, top with lemon, and then roast in the oven 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? 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!

Or make it into a hearty meal and serve with sides of 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. 🙂

Did you make this? Be sure to leave a review below and tag me @OnionRingsAndThings on Facebook and Instagram!

3 from 1 vote

Roasted Chicken with Sweet Onions

Roasted Chicken with Sweet Onions delivers big, bold flavors without the work! Loaded with sweet onions, lemon, bell peppers, and spices, it's sure to be a family favorite!

Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes mins

Author: Lalaine

Course: Main Entree

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6 Servings

Ingredients

• 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

Instructions

• 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.

Nutrition Information

Serving: 327g, Calories: 355kcal, Carbohydrates: 11g, Protein: 28g, Fat: 21g, Saturated Fat: 9g, Cholesterol: 139mg, Sodium: 1334mg, Potassium: 564mg, Fiber: 1g, Sugar: 6g, Vitamin A: 1280IU, Vitamin C: 31.3mg, Calcium: 53mg, Iron: 2.3mg

“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”