Smoky Buffalo Chicken & Sweet Onions

With the weather finally cooling off around here, I'm back to using my oven on a regular basis. Got into a little bit of a recipe rut up until now, because I only wanted to use my crockpot when preparing all of our meals. Standing over a hot stove or a hot grill just sounded like slow torture. This is actually one that you could make in the oven or on the grill if you're so inclined. For grilling, just wrap everything into foil packets and throw it on there. 

I first discovered this recipe online, and changed up some of the ingredients to make it paleo friendly. Like most of the recipes I share on here, it requires minimal ingredients, and only about 5-10 minutes of prep time. The paprika and cumin give it a spicy/smoky flavor, and paired with the sweet carmelized onions, this chicken is heaven!! 

Ingredients 

• 3 pounds chicken thighs
• 1/4 cup white wine vinegar
• 3 tablespoons coconut oil
• 1 tablespoon smoked paprika
• 1 tablespoon ground cumin
• 1 tablespoon salt
• 1 teaspoon freshly-ground pepper
• 2 large sweet onions, peeled and sliced thinly
• 1 large red or yellow bell pepper, seeded and cut into chunks
• 4 cloves garlic, peeled and minced
• 1 lemon, sliced thinly

Instructions

1. In a bowl, combine chicken, white wine vinegar, coconut oil, paprika, cumin, salt, and pepper.
2. Add onions, bell peppers, and garlic. Stir together until well coated with seasonings.
3. Arrange chicken in a single layer on a lightly greased baking sheet. Layer onions and bell peppers over chicken. Top with lemon slices.
4. Roast in a 425 F oven, spooning pan juices regularly over mixture, for about 40 to 45 minutes or until chicken is nicely browned. Remove from oven and allow to rest for about 3 to 5 minutes.