Poulet Roti a l'Algerienne (Algerian Roast Chicken)

Poulet Roti a l'Algerienne (Algerian Roast Chicken)

This is a traditional roast chicken dish from Algeria. The sauce is a combination of onions, garlic, mustard, balsamic vinegar, and cayenne pepper. When I have time, I prepare the chicken a few hours ahead of time and let it marinate in the sauce before roasting it in the oven. I usually serve the chicken with cubed roast potatoes. I coat them with the same sauce and cook them in the oven for 1 hour.

Active Time
15 mins
Total Time
105 mins
Yield
4 servings

How to Make It

1. Step
Preheat oven to 350 degrees F (175 degrees C).
2. Step
Mix water, onion, olive oil, balsamic vinegar, Dijon mustard, garlic, black pepper, cayenne pepper, and salt together in a roasting dish. Add chicken; turn until well coated with mixture.
3. Step
Bake in the preheated oven until an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 1 hour 30 minutes.

Ingredients

  • 1 cup water
  • 1 onion, chopped
  • 5 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 3 cloves garlic, crushed
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon cayenne pepper
  • salt to taste
  • 1 (2 pound) whole chicken

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