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.

    16 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 (3)


    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


    A nice change of pace for chicken! Next time I will marinate the chicken ahead of time as suggested for extra flavor. There is quite a bit of cayenne, and while this doesn't make the actual meat spicy, if you'd like to use the drippings, be aware that it will be spicy. Also, my chicken was 4lbs and it was done at 1h 15, so for a 2lb chicken as stated in the recipe, you'll want to check well before this amount of time. Thanks for the recipe!  -  08 Sep 2017  (Review from Allrecipes US | Canada)