Poulet Roti a l'Algerienne (Algerian Roast Chicken)
Water, onion and olive oil come together in this Algerian chicken β 40 minutes, 3 steps, and the kind of result worth repeating. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 3 steps.
You'll mainly reach for oven. At easy difficulty across 3 steps, it's a good one for a busy evening.
What you'll need
Shopping list (1)
Pantry staples (you likely have these)
π Unit converter
How to make it
- 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.
You'll use: Oven
Watch how it's made
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What to serve with Poulet Roti a l'Algerienne (Algerian Roast Chicken)
Tips & common questions
How long does Poulet Roti a l'Algerienne (Algerian Roast Chicken) take to make?
About 40 minutes from start to finish β an estimate based on the 3 steps and 10 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
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Recipe data for Poulet Roti a l'Algerienne (Algerian Roast Chicken) via TheMealDB (open database). βΆ Video. Original source. Consomee adds the scaler, ingredient tools, timing and structure β how we source recipes.