Recipe byThe ZestyPlate Kitchen
A whole chicken roasted in a tangy marinade of onion, balsamic, Dijon, garlic and a kick of cayenne. Juicy, savoury and simple.
This Algerian-style roast chicken asks very little of you but rewards you with plenty of flavour. The bird marinates in garlic, mustard, balsamic and a warming pinch of cayenne, then roasts until golden and juicy in its own fragrant juices. It is an easy way to bring a bit of North African warmth to a Sunday roast.
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Prep 15 min
Cook 90 min
Total 105 min
Easy
Scale:
- 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
Preparation
- Heat the oven to 350°F (175°C).
- In a roasting dish, mix the water, onion, olive oil, balsamic vinegar, Dijon mustard, garlic, black pepper, cayenne and salt. Add the chicken and turn it until well coated.
- Roast until an instant-read thermometer pushed into the thickest part of the thigh, near the bone, reads 165°F (74°C), about 1 hour 30 minutes.
Tips from the ZestyPlate Kitchen
- Coat the chicken thoroughly in the marinade, and if you have time, leave it to sit for deeper flavour.
- Baste with the pan juices as it roasts to keep the meat moist and the skin glossy.
- Check with a thermometer: the thigh should reach 74C for juicy, properly cooked chicken.
- Rest the bird before carving so the juices settle back through the meat.
Frequently Asked Questions
A whole bird takes roughly an hour and a half at 175C, but trust a thermometer over the clock to know when it is done.
Yes, and an overnight marinate in the fridge gives the best flavour. Let the chicken come back to room temperature before it goes in the oven.
Couscous, roast vegetables, rice or a simple salad all suit it. Spoon the pan juices over the top.
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