Peruvian Roasted Chicken, or Pollo ala Brasa, is incredibly flavorful chicken. The spice rub includes white vinegar, paprika, cumin, lots of garlic and lime and usually marinaded over night. The dish traditionally also includes roasted onions but I tweaked it to include chickpeas!
Macros for whole recipe:
Breast: Protein 122g/Fat 37g/Carbs 73g/ Fiber 25g/ Cal 1048
Thighs: Protein  138g/F  53g/ Carbs 73g/ Fiber 25g/ Cal 1173

Ingredients

1 lb (16 oz) boneless skinless chicken thighs or breast
2 teaspoons salt
2 tablespoons ground cumin
2 tablespoons paprika
1 teaspoon freshly ground black pepper
5 medium cloves garlic, minced
2 tablespoons white vinegar
1 lime, juiced
1 tablespoon extra virgin olive oil
1 onion, sliced
1 red pepper sliced
1 can (14 oz) chickpeas or garbanzo beans, drained and rinsed

Instructions

In a small bowl, combine salt, cumin, paprika, ground pepper, lime juice, minced garlic, vinegar and olive oil until it forms a paste. Once it’s combined, rub it evenly all over the meat. Cover and let it marinade at least an hour- 24 hours in the fridge.
Preheat the oven to 425 degrees F (218 C). On a roasting pan or large baking sheet (line it with foil for easy cleaning), place sliced onions and beans on the bottom. Place chicken on top of onions, red peppers and beans. Roast the chicken on the middle rack of the oven until the internal temperature of the chicken reads 160 degrees F (71 C) on a meat thermometer, about 40 min to an hour.
Macros for whole recipe:
Breast: Protein 122g/Fat 37g/Carbs 73g/ Fiber 25g/ Cal 1048
Thighs: Protein  138g/F  53g/ Carbs 73g/ Fiber 25g/ Cal 1173