Ingredients
- Chicken Breast1 whole
- Water1 cup
- Olive Oil5 tablespoons
- Balsamic Vinegar2 tablespoons
- Dijon mustard1 tablespoon
- Onion1 chopped
- Garlic3 cloves crushed
- Black Pepper1 teaspoon
- Cayenne Pepper1 teaspoon
- Saltto taste
This Algerian Roast Chicken combines tender chicken with a zesty marinade featuring balsamic vinegar and Dijon mustard. Roasting it in the oven allows the flavors to meld beautifully, resulting in a juicy and well-seasoned dish. Serve it with roasted vegetables or a fresh salad for a complete meal.
Substitutions
- Use white wine vinegar instead of balsamic for a lighter flavor.
- Swap Dijon mustard with whole grain mustard for a different texture.
- If you don't have cayenne, try paprika for a milder heat.
Instructions
Preheat the Oven
5 minSet your oven to 350°F (175°C) and allow it to preheat fully before cooking the chicken. This temperature ensures even cooking throughout the meat.
Prepare the Marinade
10 minIn a roasting dish, combine water, chopped onion, olive oil, balsamic vinegar, Dijon mustard, crushed garlic, black pepper, cayenne pepper, and salt. Stir until well mixed to create a flavorful marinade.
Coat the Chicken
5 minAdd the whole chicken to the marinade, turning it to ensure it is evenly coated with the mixture. This step is crucial for infusing the chicken with flavor.
Bake the Chicken
90 minPlace the roasting dish in the preheated oven. Bake for approximately 1 hour and 30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) in the thickest part of the thigh.
FAQ
Yes, marinating overnight will enhance the flavors even more.