Algerian roast chicken

    1 hour 45 min

    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 people made this

    Serves: 6 

    • 1 whole 1.5kg chicken
    • 1 onion, chopped
    • 3 cloves garlic, crushed
    • 1 tablespoon Dijon mustard
    • 5 tablespoons olive oil
    • 1 teaspoon freshly ground black pepper
    • 1 teaspoon cayenne pepper
    • salt to taste
    • 2 tablespoons balsamic vinegar
    • 1 small glass water

    Prep:15min  ›  Cook:1hr30min  ›  Ready in:1hr45min 

    1. Preheat the oven at 180 C / Gas 4.
    2. Mix onion, garlic, mustard, olive oil, black pepper, cayenne pepper, salt, balsamic vinegar and water together in a roasting dish.
    3. Place the chicken in the dish and coat it well with the sauce. Roast for 1½ hours or until cooked through and golden in colour.

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    Reviews in English (2)


    I was looking for a roast chicken recipe that was a bit different yet easy and quick to prepare - and this was the one. The flavours were lovely and the chicken so moist. I tweaked some of the ingredients - replaced some of the Dijon mustard with wholegrain mustard (as I don't like Dijon) but as the flavours are subtle, I'll try just Dijon next time. I reduced the amount of cayenne pepper, being a little scared if it was too hot - but again, I'll put more in next time. I also reduced the amount oil and added plenty of water instead to make sure it didn't dry out. Delicious, thank you.  -  12 Apr 2017


    This was absolutely lovely. It worked really well. ( I did have to tweak it a wee bit coz I had a 2.4 kilo chicken! ) Stunning smell whilst cooking. Just tasted amazing. Will make this quite a lot, one of the favourites :-) :-) :-)  -  01 Feb 2017

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