Poulet Roti a l'Algerienne (Algerian Roast Chicken)

Method3 steps · about 1 hr 45 min

1. 1

   Step 1: Heat the oven to350°F /175°C. Set out a roasting dish large enough for the whole two-pound chicken and its roasting sauce.

2. 2

   Step 2: Peel and chop the onion (1), then peel and crush all three garlic cloves. Mix the water (1 cup), prepared onion, olive oil (5 tbsp), balsamic vinegar (2 tbsp), Dijon mustard (1 tbsp), prepared garlic, black pepper (1 tsp), cayenne and salt in the roasting dish. Add the whole two-pound chicken (1) and turn it until evenly coated with this actual sauce. Keep the selected bird unstuffed. Do not taste sauce after raw-chicken contact.

   Uses 1 cup water for roasting sauce · 1 onion, chopped in step2 · 5 tbsp olive oil · 2 tbsp balsamic vinegar · 1 tbsp Dijon mustard · 3 garlic cloves, crushed in step2 · 1 tsp freshly ground black pepper · 1 tsp cayenne pepper

3. 3

   Step 3: Roast the actual chicken and sauce at350°F /175°C. Allow about one hour thirty minutes as a guide, but start checking well before that guide for this two-pound bird and stop when it is fully cooked. Check a thermometer in the thickest breast and innermost thigh, without touching bone, reaches at least165°F /74°C. Continue only as needed to reach that endpoint. Transfer the actual cooked bird to a clean board, let it stand briefly, then carve and serve as four portions.

   Roast guide; check chicken doneness well before90 minutes · 90 minUses The actual coated bird and roasting dish