Peruvian-Style Roasted Chicken with Sweet Onions - 9g Carbs, 3g Fiber, 4g Sugar
From: Whole Foods Market
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.
Serves: 6
1 1/2 tsp expeller-pressed canola oil, plus more for oiling the pan
1 1/2 Tbsp sweet paprika
1 Tbsp ground cumin
1 1/2 tsp fine sea salt
1 1/4 tsp ground black pepper
5 cloves garlic, finely chopped
2 1/2 Tbsp white wine vinegar
2 large sweet onions, peeled and thickly sliced
1 chicken, cut into 10 serving pieces*
2 red or yellow bell peppers, cored, seeded and cut into chunks
1 lemon, sliced
Preheat oven to 425 degrees 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.
* Note: If the chicken has been precut into eight pieces, simply cut
each breast in half through the rib cage to ensure even cooking. Or,
you can ask your butcher to cut a whole chicken into 10 pieces with
breasts deboned.
Serves: 6
Nutrition per Serving:
470 Calories, 290 Calories from Fat, 32g Total Fat, 9g Saturated Fat,
140mg Cholesterol, 730mg Sodium, 9g Total Carbs, 3g Dietary Fiber,
4g Sugar, 34g Protein
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