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Roasted Chicken with Sweet Onions

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1 1/2 teaspoon canola oil, plus more for oiling the pan
1 1/2 tablespoon sweet paprika
1 tablespoon ground cumin
1 1/2 teaspoon fine sea salt
1 1/4 teaspoon ground black pepper
5 cloves garlic, finesly chopped
2 1/2 tablespoon white wine vinegar
2 large sweet onions, peeled and thickly sliced
1 chicken, cut into10 serving pieces
2 red or yellow bell peppers, cored, seeded and cut into chunks
1 lemon, sliced

Method of Preparation:
Preheat oven to 425 degrees. 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 the 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.
Per serving: 470 calories (290 from fat), 32g total fat, 9g saturated fat, 140mg cholesterol, 730 mg sodium, 9g carbohydrate (3g dietary fiber, 4g sugar), 34g protein
Special diets: Gluten-free, Dairy-free, Wheat-free 

Last updated: May 6, 2015

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