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Saturday, January 15, 2011

Flavor-Packed Chicken

Isn't everyone always looking for a new chicken recipe? I'm always on the lookout for easy, weeknight meals. This recipe is really easy, super flavorful, and looks amazing, too! I've been finding some really delicious, healthy recipes on the Whole Foods website (www.wholefoodsmarket.com). You can search by category (for example: dairy free, gluten free, vegetarian, etc.) They also have a recipe newsletter you can subscribe to, and if you create an account, you can create your own recipe box. I'm loving this website! It's where I've been going when I need some "recipe inspiration"! 



Peruvian-Style Roasted Chicken

Ingredients:

1 1/2 teaspoons canola oil, plus more for oiling the pan 
1 tablespoon sweet paprika 
1 1/2 teaspoons fine sea salt 
1 1/4 teaspoons ground black pepper 
5 cloves garlic, minced
2 1/2 tablespoons white wine vinegar 
1 large sweet onion, peeled and thickly sliced 
1 chicken, cut into 8-10 serving pieces
2 red or yellow bell peppers, cored, seeded and cut into chunks 
1 lemon, sliced



Directions:

Preheat oven to 425°F. Oil a large roasting pan and set aside. In a small bowl, combine paprika, 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 45-60 minutes. Remove from oven and let rest 5 minutes before serving. 




Alissa's notes: As usual, I used my Pampered Chef stoneware pan. I use it any time I'm baking chicken. I flipped the chicken pieces twice during baking to help them brown evenly. The paprika, white wine vinegar, and garlic give the chicken so much flavor in this dish! It's amazing! 



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