Peruvian-Style Roast Chicken With Sweet Onions

• 1 1/2 tablespoons paprika
• 1 tablespoon ground cumin
• 1 1/2 teaspoons fine sea salt
• 1 1/4 teaspoons ground black pepper
• 5 garlic cloves, minced
• 2 1/2 tablespoons white wine vinegar
• 1 1/2 teaspoons canola oil
• 2 large vidalia onions, peeled and thickly sliced
• 2 bell peppers, sliced into thick chunks
• 1 chicken, cut into 8 serving pieces
• 1 lemon, sliced

1. Heat oven to 425u0b0F Grease a 9 x 13-inch roasting pan and set aside.
2. In a small bowl, combine paprika, cumin, salt, pepper, garlic, vinegar and oil to make a paste.
3. Place onions in a large bowl and toss with 2 tablespoons of the paste. Rub chicken pieces with remaining paste and place in pan, then cover with onions, peppers and lemon. Roast until chicken is cooked through and onions are very tender, about 35 minutes.
4. Spoon pan juices over the entire mixture halfway through roasting.
5. Remove chicken from oven and let rest 5 minutes before serving.

paprika, ground cumin, salt, ground black pepper, garlic, white wine vinegar, canola oil, vidalia onions, bell peppers, chicken, lemon

Taken from www.food.com/recipe/peruvian-style-roast-chicken-with-sweet-onions-364726 (may not work)