Poulet Roti a l'Algerienne (Algerian Roast Chicken)

4.0
(3)

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.

3
3
Prep Time:
15 mins
Cook Time:
1 hr 30 mins
Total Time:
1 hr 45 mins
Servings:
4
Yield:
4 servings

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

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. 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. 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 Facts (per serving)

397 Calories
32g Fat
6g Carbs
22g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 397
% Daily Value *
Total Fat 32g 41%
Saturated Fat 6g 32%
Cholesterol 61mg 20%
Sodium 195mg 8%
Total Carbohydrate 6g 2%
Dietary Fiber 1g 3%
Total Sugars 2g
Protein 22g
Vitamin C 3mg 16%
Calcium 28mg 2%
Iron 2mg 8%
Potassium 213mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.