Poulet Roti a l'Algerienne (Algerian Roast Chicken)

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

Quantities are the original recipe’s. The cost is our own estimate — typical own-brand supermarket prices for these quantities, divided by 4 servings. TheMealDB does not state how many a dish serves, so 4 is our assumption, not theirs. Treat it as “about this much a head”, not a shopping bill.

Method

1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a roasting dish, whisk together the water, chopped onion, olive oil, balsamic vinegar, Dijon mustard, crushed garlic, black pepper, cayenne pepper and salt.
3. Place the chicken into the dish and turn it several times so the skin and cavity pick up the marinade.
4. Transfer the dish to the oven and roast the chicken, basting occasionally if you like, until an instant-read thermometer pushed into the thickest part of the thigh, close to the bone, shows 165 degrees F (74 degrees C), about 1 hour 30 minutes.
5. Rest the chicken briefly in the dish before carving, spooning over the pan juices.

These steps were written by StreetOwl from the original recipe, in British English, with every oven temperature and cooking time checked against the source. They are not the original author’s words. If anything reads oddly, the original is linked below and it wins.