Algerian roast chicken — a whole chicken roasted in a tangy marinade of onion, balsamic, Dijon mustard, garlic and a kick of cayenne. Juicy, savoury and beautifully simple.
- 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
Video
Preparation
- Preheat the oven to 350°F (175°C).
- Mix the water, onion, olive oil, balsamic vinegar, Dijon mustard, garlic, black pepper, cayenne pepper and salt together in a roasting dish. Add the chicken and turn until well coated.
- Bake in the preheated oven until an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165°F (74°C), about 1 hour 30 minutes.
