Poulet Roti a l'Algerienne (Algerian Roast Chicken)
Algerian roast chicken brings together Mediterranean and North African flavors in one golden bird. The technique here is deceptively simple: a mustard-vinegar paste creates a glossy, caramelized skin while aromatics steam inside. Balsamic vinegar adds unexpected sweetness against the heat of cayenne, a signature move in Algerian cooking that balances rather than overwhelms. This is everyday cooking from a place with deep culinary confidence.
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..
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