Poulet Rôti à l'Algérienne (Algerian Roast Chicken)

Ingredients

• 1chicken, whole
• 1 cupwater
• 1onion, chopped
• 5 tbspolive oil
• 2 tbspbalsamic vinegar
• 1 tbspdijon mustard
• 3 clovegarlic, crushed
• 1 tspblack pepper
• 1 tspcayenne pepper
• salt, to taste

Method

1. 1

   Heat the oven to 350°F and take the chicken out of the fridge so it is not fridge-cold going in.

2. 2

   Whisk the water, olive oil, balsamic vinegar and Dijon together in a roasting dish until they come together, then stir in the chopped onion and crushed garlic.

3. 3

   Season the mixture with the black pepper, the cayenne and salt to taste.

4. 4

   Sit the chicken in the dish and turn it several times until every surface is coated, then leave it breast side up in the middle of the onions.

5. 5

   Roast for about 1 hour 30 minutes, basting once or twice with the juices in the dish. It is done when a thermometer pushed into the thickest part of the thigh, close to the bone without touching it, reads 165°F.