Peruvian-Style Roasted Chicken with Sweet Onions

This is a scrumptious meal, perfect for company.  It's simple, unique, juicy and tasty.   I doubled the recipe and we served 8 (plus two children), with leftovers.  Our guests loved it (see the picture of Joe, smiling with his food?)

I got this meal from Whole Foods Recipes online ( http://www.wholefoodsmarket.com/recipes/2510 )

~Leah

INGREDIENTS

1 1/2 teaspoons expeller-pressed canola oil, plus more for oiling the pan
1 1/2 tablespoons sweet paprika
1 tablespoon ground cumin
1 1/2 teaspoons fine sea salt
1 1/4 teaspoons ground black pepper
5 cloves garlic, finely chopped
2 1/2 tablespoons white wine vinegar
2 large sweet onions, peeled and thickly sliced
1 chicken, cut into 10 serving pieces* (* Note: If the chicken has been precut into eight pieces, simply cut each breast in half through the rib cage to ensure even cooking. Or, you can ask your butcher to cut a whole chicken into 10 pieces with breasts deboned). 
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, 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 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.