Poulet Roti a l'Algerienne (Algerian Roast Chicken)
Roast chicken with a tangy mustard-balsamic crust — Algeria's flavorful Sunday bird.
- Total
- 35 min
- Serves
- 4
Algeria's roast chicken with a tangy edge: chicken marinated in onion, garlic, balsamic, Dijon and cayenne, then roasted until the skin crisps and the meat stays juicy. The marinade gives it a savory-tangy depth that sets it apart from a plain roast. Serve with bread or couscous to catch the flavorful pan juices.
Ingredients
- 1 cup Water
- 1 chopped Onion
- 5 tablespoons Olive Oil
- 2 tablespoons Balsamic Vinegar
- 1 tablespoon Dijon Mustard
- 3 Cloves Crushed Garlic
- 1 tsp Black Pepper
- 1 tsp Cayenne Pepper
- To taste Salt
- 1 Chicken
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
Nutrition (per serving)
- Calories
- 450
- Protein
- 35 g
- Fat
- 35 g
- Carbs
- 5 g
Adapted from allrecipes.com. Rewritten and re-photographed by MealIdeas.
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