Peruvian Chicken

Makes 6 servings. 1 hour cook time.

Goes great with, I'm not sure, I've always had it on it's own. Any accompaniment suggestions?



  • 1 tsp extra-virgin olive oil

  • ½ tbsp paprika

  • 1 tbsp ground cumin

  • 2 tsp lemon juice, freshly squeezed

  • 1 tsp sea salt

  • ½ tsp cracked black pepper

  • ½ tsp dried oregano leaves

  • 3 cloves garlic, minced

  • 2 tbsp white vinegar


  • 1 (4-pound) roasting chicken, gizzards removed, cut into 10 parts

  • ½ pound sweet potatoes, washed and diced

  • 3 small sweet onions, quartered

  • 2 yellow bell peppers, seeded and sliced

  • 1 clove garlic, minced

  • 2 tsp extra-virgin olive oil

  • ¼ tsp sea salt

  • ¼ tsp cracked black pepper

  • 1 lemon, sliced

  • handful of fresh cilantro, for garnish


  1. Preheat the oven to 425°F.

  2. Combine the ingredients for the spice rub in a small bowl.

  3. Dry the chicken pieces, place them in a large bowl or bag, add in the spice rub and toss it all around to fully coat the chicken pieces.

  4. Place the sweet potatoes, onions, bell peppers, and garlic in a roasting pan or 9-by-12-inch baking dish. Drizzle the olive oil over the vegetables, season with the salt and pepper, then toss to coat.

  5. Arrange the chicken skin side down over the top of the vegetables. Place the lemon slices on top.

  6. Roast for 20 minutes, then turn the chicken pieces over and stir the vegetables. Continue roasting for 20 to 25 more minutes, until the chicken skin is crisp and the vegetables are cooked through. Garnish with cilantro.

This recipe is adapted from Danielle Walker's Against all Grain: Meals Made Simple cookbook's Peruvian-Style Chicken recipe (p. 116)