This Peruvian chicken recipe is a simple one-pan dish that’s just so ridiculously tasty. It combines the tangy, savory flavors of lime, cumin and paprika with sweet onions and peppers, and the chicken soaks up all the juicy goodness from the pan as it bakes.
Prep Time 15 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour
Servings 6people
Calories 460kcal
Author Heather Dessinger
Ingredients
3-4poundsbone-in chicken(see notes)
3tbsplime juice(plus an extra lime for garnish if desired)
Core and de-seed the red bell peppers. Slice into 1/4 inch thick pieces.
In a small bowl mix paprika, cumin, salt, pepper, garlic, lime juice and oil to form a paste. If it is too thick to spread, add an additional 1-2 tablespoons water.
In a large bowl toss onions with 2 tablespoons of the paste and place them in the bottom of a rimmed sheet pan.
Place the sliced bell peppers over the onions.
Rub the chicken pieces with the remaining paste and place them in the pan with the skin side up. Place lime slices over the veggies and chicken.
Place the pan in the oven and cook, occasionally basting with pan juices, until chicken is fully cooked and vegetables are tender (about 45 minutes).
Chop cilantro leaves (if using) and and sprinkle them over the pan. Serve with Peruvian green sauce if desired.
Notes
This recipe can be made with a whole chicken that is cut into pieces like this, or drumsticks, or bone-in breast or thighs. You can also use chicken breast, just reduce the amount to 2-3 pounds.