Peruvian-Style Roasted Chicken

I've never been to Peru, nor have I ever been to a Peruvian restaurant, so I have no way to be sure that this recipe does Peruvian food any amount of justice. But, with each bite, I imagined it was Peruvian, and it tasted so good I just about booked a ticket there so I could continue to enjoy it. I got this recipe from the Whole Foods site and loved it. It's really easy and quick, but it tastes like it roasted all day. I only changed a few things, just out of necessity to work with what I had on hand. Enjoy!

Peruvian-Style Roasted Chicken

1 1/2 teaspoons oil, plus more for oiling the pan
1 1/2 tablespoons paprika
1 tablespoon ground cumin
1 1/2 teaspoons salt
1 1/4 teaspoons ground black pepper
5 cloves garlic, finely chopped
2 1/2 tablespoons white distilled vinegar
2 large sweet vidalia onions, peeled and thickly sliced
4 chicken thighs and 6 drumsticks (or 1 chicken cut into 10 pieces)
1 red bell pepper, seeded and cut into chunks

1 yellow or orange bell pepper, 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, 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. 


Have you ever been to Peru? What kind of foods did you eat there?