Ingredients

The following ingredients have 6 Servings
  • 1 1/2 teaspoon sunflower oil, plus more for oiling the pan
  • 1 1/2 tablespoon sweet paprika
  • 1 tablespoon ground cumin
  • 2 teaspoons kosher salt
  • 1 1/4 teaspoon ground black pepper
  • 5 cloves garlic, finely chopped
  • 2 1/2 tablespoons white wine vinegar
  • 2 large sweet onions, thickly sliced
  • 1 chicken, cut into 10 serving pieces*
  • 2 red or yellow bell peppers, cut into chunks
  • 1 lemon, sliced

Instruction

  • 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.