A hearty dinner in under an hour?
Why yes, it is a possibility! In fact, today’s recipe can be prepped as much as 24 hours in advance of cooking. With bold, aromatic flavors and subtle notes of spices, this meal is sure to impress. We recommend serving with steamed spinach, quinoa, and a smile.
Peruvian Roasted Chicken with Sweet Potatoes and Onions
(Gluten-Free, Dairy-Free, Nut-Free)
Ingredients:
- 1 1/2 tsp Expeller-Pressed Canola Oil, plus more for oiling the pan
- 1 1/2 Tbsp Paprika
- 1 Tbsp Cumin
- 2 tsp Cinnamon
- 1 1/2 tsp Salt
- 1 1/4 tsp Black Pepper
- 5 cloves Garlic, minced
- 2 1/2 Tbsp Balsamic Vinegar
- 2 large Sweet Onions, Sliced
- 2 Sweet Potato, chopped
- 1 Whole Organic Chicken, cut into 10 pieces
- 2 Red Bell Peppers, chopped
- 1 Lemon, sliced
Directions:
- Preheat oven to 425 degrees F.
- Coat a large roasting pan with oil and set aside.
- In a small bowl, combine paprika, cumin, cinnamon, salt, pepper, garlic, balsamic vinegar and oil to form a spice rub.
- Place onions and sweet potatoes in a large bowl and toss with 2 tablespoons of the spice rub.
- Rub chicken pieces with remaining spice rub and place in prepared pan, then cover with onions, sweet potatoes, 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.
Have a great day! See you at Rollin’ Oats!
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