Algerian Roast Chicken

This is a conventional cook chicken dish from Algeria. The sauce is a combination of onions, garlic, mustard, balsamic vinegar, and cayenne pepper. When I have time, I plan the chicken a few hours ahead of time and let it marinate in the sauce some time recently broiling it in the stove. I as a rule serve the chicken with cubed broil potatoes. I coat them with the same sauce and cook them in the stove for 1 hour.

Ingredients

• 1 cup water
• 1 onion, chopped
• 5 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 3 cloves garlic, crushed
• 1 teaspoon freshly ground black pepper
• 1 teaspoon cayenne pepper
• salt to taste
• 1 (2 pound) whole chicken

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

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.

Step 3

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.