peruvian style chicken

Ingredients

• Olive oil

  Salad or cooking

  3 tsp or 14g

• Paprika

  Spices

  1 ½ tbsp or 10g

• Cumin

  Spices, cumin seed

  1 tbsp, ground or 9g

• Lemon juice

  Raw

  2 tsp or 10g

• Pepper

  Spices, black

  ¾ tsp or 2g

• Oregano

  Spices, dried

  ½ tsp, leaves or 0.5g

• Garlic

  Raw

  4 clove or 12g

• Vinegar

  Distilled

  2 tbsp or 30g

• Chicken, meat only

  Broilers or fryers, roasted

  1 unit (yield from 1 lb ready-to-cook chicken) or 146g

• Sweet potato

  Raw, unprepared

  5 ⅛ cup, cubes or 678g

• Sweet Cocktail Onions

  Delaurenti

  3 servings or 90g

• Yellow peppers

  Sweet, raw

  2 pepper, large or 372g

• Lemons

  Raw, with peel

  8 slice (1/8 of fruit) or 108g

• Fresh cilantro

  Coriander leaves, raw

  1 tbsp or 1g

• Salt

  Table

  1 ¼ tsp or 8g

Directions

1. Preheat oven to 425. Mix 1 tsp olive oil, paprika, cumin, lemon juice, 1 tsp salt, 1/2 tsp pepper, oregano, 3 cloves minced garlic and vinegar.
2. Cut raw chicken into pieces, rinse and dry and run with spice.
3. Place sweet potato, quartered onions, sliced bell pepper and minced 1 clove garlic in roasting pan, drizzle with 2tsp olive oil and s/p, toss to coat, place chicken on top of veggies skin side down. Place lemon slices on top.
4. Roast 20 minutes, turn chicken and stir veggies, roast another 20-25 min, garnish with cilantro

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