This recipe came from the Whole Foods app on my iPhone, a handy little tool that allows you to search for meals as you wander through the supermarket wondering what to make for dinner. I don’t always make the drive to Whole Foods, but I’ll bet that I use the app twice a week.
The best part about this recipe? Paprika and cumin-stained hands.
In spite of basting, some of the onions blackened more than I would have liked. I solved the problem by pulling out the worst offenders and feeding them to the garbage disposal, leaving the finished product looking perfectly presentable.
- 1.5 tsp canola oil, plus more for oiling the pan
- 1.5 Tbsp sweet paprika
- 1 Tbsp ground cumin
- 1.5 tsp fine sea salt
- 1.25 tsp ground black pepper
- 5 cloves garlic, finely chopped
- 2 1/2 tablespoons white wine vinegar
- 2 large sweet onions, peeled and thickly sliced
- 1 chicken, cut into 10 serving pieces (cut breasts in half to ensure that all pieces are more or less the same size and cook evenly)
- 2 red or yellow bell peppers, cored, seeded and cut into chunks
- 1 lemon, sliced
Preheat oven to 425°F. Oil a large roasting pan and set aside.
In a small bowl, mix together paprika, cumin, salt, pepper, garlic, vinegar and oil to make a paste. In a large bowl, toss onions 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.
The Tiny Kitchen Assistant gave it a thumbs-up for color and ate happily, as long as his chicken didn’t touch any onions or peppers on his plate. He even requested the leftovers for lunch the next day.