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Algerian roast chicken recipe

Algerian roast chicken recipe

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  • Meat and poultry
  • Poultry
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  • Whole chicken
  • Whole roast chicken

This is a traditional roast chicken dish from Algeria. I coat them with the same sauce and cook them in the oven for 1 hour.

10 people made this

IngredientsServes: 6

  • 1 whole 1.5kg chicken
  • 1 onion, chopped
  • 3 cloves garlic, crushed
  • 1 tablespoon Dijon mustard
  • 5 tablespoons olive oil
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon cayenne pepper
  • salt to taste
  • 2 tablespoons balsamic vinegar
  • 1 small glass water

MethodPrep:15min ›Cook:1hr30min ›Ready in:1hr45min

  1. Preheat the oven at 180 C / Gas 4.
  2. Mix onion, garlic, mustard, olive oil, black pepper, cayenne pepper, salt, balsamic vinegar and water together in a roasting dish.
  3. Place the chicken in the dish and coat it well with the sauce. Roast for 1½ hours or until cooked through and golden in colour.

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Reviews & ratingsAverage global rating:(3)

Reviews in English (3)

I was looking for a roast chicken recipe that was a bit different yet easy and quick to prepare - and this was the one. The flavours were lovely and the chicken so moist. I tweaked some of the ingredients - replaced some of the Dijon mustard with wholegrain mustard (as I don't like Dijon) but as the flavours are subtle, I'll try just Dijon next time. I reduced the amount of cayenne pepper, being a little scared if it was too hot - but again, I'll put more in next time. I also reduced the amount oil and added plenty of water instead to make sure it didn't dry out. Delicious, thank you.-12 Apr 2017

This was absolutely lovely. It worked really well. ( I did have to tweak it a wee bit coz I had a 2.4 kilo chicken! ) Stunning smell whilst cooking. Just tasted amazing. Will make this quite a lot, one of the favourites :-) :-) :-)-01 Feb 2017

by LilSnoo

A nice change of pace for chicken! Next time I will marinate the chicken ahead of time as suggested for extra flavor. There is quite a bit of cayenne, and while this doesn't make the actual meat spicy, if you'd like to use the drippings, be aware that it will be spicy. Also, my chicken was 4lbs and it was done at 1h 15, so for a 2lb chicken as stated in the recipe, you'll want to check well before this amount of time. Thanks for the recipe!-08 Sep 2017


Julia Child's Method For Roast Chicken, Crisped to Perfection


My mother and I are always bickering about the best way to prepare roast chicken, and when she's decided she's grown tired of fighting, she'll simply say, "But this is how Julia does it." Those swift words silence me, and, ultimately, whatever Julia's method is, it always wins. It made me think, what is it about Julia Child's recipes that reign supreme?

It may sound blasphemous, but we YumSugar editors have agreed that at times, Julia's recipes can be confusing, difficult to follow, and emotional. The pressure is majorly on to successfully replicate each of her recipes — and do them justice. One missed step or accidental mishap sends a flood of panicky hormones into my bloodstream. And then, I take a deep breath and remember that Julia took risks, made mistakes, and definitely dropped things, but she persevered.

Julia's recipes reign supreme because they are about learning through experience and, most importantly, maintaining the integrity of traditional French cuisine. So I go through the motions (and emotions) while attempting Julia's roast chicken. Thanks be to Julia, I use my "courage of conviction" to persevere.


Julia's method involves flipping the chicken, so it cooks on its sides. This browns more surface area of the chicken, but the true caramelization occurs by continuously basting the chicken in an oil and butter mixture. The end result is an charming, crisp chicken that looks like it's been pulled off of a rotisserie.


My mother admits, the slippery, hot chicken can be difficult to handle and the perfectly caramelized skin is easily ripped. To avoid this, use a large spatula to lift the chicken from the pan very carefully, then ease the chicken onto its side with a pair of tongs.

Rips, slips, and mini setbacks aside, the finished bird is breathtaking. "While it does not require years of training to produce a juicy, brown, buttery, crisp-skinned, heavenly bird, it does entail such a greed for perfection that one is under compulsion to hover over the bird, listen to it, above all see that it is continually basted, and that it is done just to the proper turn," Julia writes in the original recipe intro. Indeed, above all else, set an alarm for every 10 minutes and baste that bird devotedly. Learn how to make roast chicken.


Preheat the oven to 450 F. Spread the onion slices in the bottom of a roasting pan.

Place the warm water in a small bowl. Rub the saffron threads between your fingers to crush them and add to the water. Set aside.

Place the olive oil in a small bowl or liquid measuring cup. Juice the lemons and clementines, and add the juices to the oil. Set aside the lemon rinds, and discard the clementine rinds.

Remove any giblets and the neck from the chicken, and pluck any pin feathers. Rinse inside and out with cold water, and pat dry. Place the chicken breast up on top of the onions.

Stuff the cavity with the lemon rinds.

Drizzle the chicken with a little olive oil and massage it over the skin with clean hands. Sprinkle the chicken evenly with a pinch of kosher or sea salt, along with the cinnamon, and cumin. Rub the spices all over the skin.​

Add the saffron water to the oil and citrus juice mixture. Whisk to emulsify, and pour evenly over the chicken.

Roast the chicken in the preheated oven for 10 minutes.

Then lower the temperature to 425 F. Continue roasting, basting occasionally, until cooked through, about 50 minutes to 1 hour and 20 minutes, depending on the size of the chicken. When done, the juices will run clear, the leg will wiggle freely, and a meat thermometer inserted into the thickest part of the thigh will register 160 F/71 C.

Remove the chicken from the oven, and allow it to rest for 10 minutes before carving.


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Syrian Roast Chicken & Potatoes

As part of MENA Cooking Club we were given Syrian dishes to try. This chicken & potato dish was the easiest by far and who doesn’t love a roast? it’s not like any ordinary roast chicken, it’s full of strong yet complimentary flavours of garlic, hot pepper, lemon juice and olive oil.

It’s been almost thirty days since I posted a recipe. Totally unintentional and well I’m back for now, with a seriously delicious recipe.

Syrian cuisine is a mixture of the cultures and civilisations that settled in Syria, of which are the Arabs, Persians and Turks. It is very similar to other Levantine cuisines, mainly Lebanese, Palestinian, Jordanian and Iraqi.

Kibbehminced meat and bulgar wheat, typically served in the form of croquettes is the national dish of Syria and Mezea selection of small hot and cold dishes served as appetizers before a meal are popular too.

First we begin with marinating the chicken pieces and I chose my kids favourite – drumsticks. You can use breast or even a whole chicken if you prefer but, you will have to adjust the cooking time accordingly.

Olive oil, lemon juice, garlic , hot pepper paste plus S & P

Make a few cuts in the chicken pieces before coating in the marinade, cover and refrigerate, preferably overnight or a few hours will be good too.

Next up potatoes. The original dish doesn’t even mention the word chicken in the title. I’m guessing for most Syrians this dish is all about the potatoes and I totally get that. The punchy garlic and hot pepper alongside lemon and olive oil work just as well with potatoes as they do with chicken.

If you’re a vegetarian you can still enjoy this dish and easily replace the chicken with some different veggies such as squash, carrot, aubergine and courgette.

First I went with new potatoes because that’s what my husband brought home and I have to admit I do love the thin crisp skin of a fried or in this case roasted new potato. You can easily use regular baking potatoes like the original recipe and as I did the second time cooking. I still leave the skins on and cut into 5mm discs.

The original recipe says to fry the cut potatoes first, before placing in roasting tin with the chicken and to top with water?! I don’t know about you but, I prefer to Par-boil potatoes before roasting them, this ensures they cook through. Boil the new potatoes / sliced baking potatoes for 10 minutes, drain and if using new potatoes, you can stab make a few cuts in the potatoes like we did with the chicken, this helps the marinade get inside to add flavour.

One of the key ingredients for the marinade is hot pepper paste, widely used in both Syrian and Turkish cuisine. I used a store-bought hot pepper paste of which a mild version is available and I’m sure there are home-made recipes out there on the web if you want to go the extra mile. For me roast dinners are an easy affair that happen far more often in my house than appear on the blog. They are just so easy, one could say too easy. The hardest part for me is planning ahead to allow enough time for the chicken to marinate >>>disorganised Mum over here.

The heat from hot pepper paste is definitely there yet, it’s not so hot that you can only eat very little of the dish. My young children manage to eat this ‘spicy chicken’ all be it with a glass of water to wash it down with. As you can imagine they are not spice lovers, yet.

The main stand out flavour of this dish is garlic with hot pepper coming in more as you eat. It also adds a lovely colour to the dish.

Place your par-boiled spuds in the roasting tin first followed by the chicken and all the marinade.

Ideally you would use a larger roasting tin than the one above. The second time I learned from this and shared my chicken and potatoes between two small roasting tins also, I reduced the amount of Olive Oil in the marinade. Now, as much as I love mopping up the juices/oil from the roasting pan with bread, there was just way too much the first time and then there is the fact I’d used new potatoes, they like to be dressed in oil not soaked! The sliced baking potatoes did a better job at soaking up the flavoursome oil on my second try.

I absolutely love this dish: it’s easy, well-flavoured and all the family enjoy it.

It’s going to be on my lunch / dinner table more often than I’d like you to know. (In shaa Allah)


10 Arabic Chicken Recipes for Dinner Tonight

I am always looking for new easy Arabic recipes for my family and chicken is always the protein of choice in our house. Truthfully I think my kids have gotten a bit tired of Moroccan food and so branching out is a must.

We are big fans of food from the rest of the region and the further Middle East. While I was making a list of foods we loved I came up with these Arabic chicken recipes that we think you&rsquoll like too.

I tried to choose recipes that represent multiple countries across North Africa and the Middle East. I&rsquove left off Turkish and Persian dishes because&hellipthey&rsquore not Arabic countries or cultures, even though it&rsquos often all lumped together.

These 10 easy Middle Eastern chicken recipes are going to change up your chicken game!


Roast Chicken and Vegetables

If you love Roast Chicken and Vegetables this recipe is sure to put a smile on your face.

750g small new potatoes , such as Charlottes, halved
2 small red onions , cut into wedges
1 head of garlic , separated into cloves
2 tbsp olive oil
2 tbsp maple syrup
1 heaped tbsp wholegrain mustard
1 large red pepper , deseeded and cut into chunky pieces
2 large courgettes , halved length ways and very thickly sliced
few sprigs fresh thyme
4 large chicken legs portions

1. Heat oven to 200C/fan 180C/gas 6. Mix the potatoes, onions, all but 2 garlic cloves and half the oil in a large roasting tin with seasoning to taste. Roast for 15 mins.

2. Meanwhile crush the remaining garlic and mix with the maple syrup, mustard, remaining oil and seasoning to taste.

3. Toss the pepper, courgettes and thyme with the potatoes, then arrange the chicken portions on top and brush liberally with the maple syrup mixture. Roast for 45 mins to 1 hr until the chicken is golden and sticky and the vegetables are tender. Serve with rocket or green beans.


Slowly-Roasted Turkish Chicken with Vegetables (Köylü Kebab)

A hearty slowly-roasted chicken with vegetables in a Turkish way. Famous by the name Köylü Kebab.

His majesty the chicken has been one of people’s favourite food for ages. It’s cheap, easy to cook and is in general a healthier option when it comes to eating meat.

Ok, I don’t want to go into the hormones and antibiotics discussion. Let’s pretend that we are living in Utopia where little chickens run freely in the fields, dance and make love like the hippies did back in the 60’s.

We had a whole chicken in the fridge and Kondje insisted to make it in a way her mum did when she was a child. It’s a simple but a traditional Turkish-Cypriot recipe that goes beyond the “boring” roasted chicken with potatoes recipe. I trust her because she is a good cook.

This dish comes by the name Köylü Kebab, which is a bit confusing to me. I always had the word Kebab related with grilled meat, especially lamb. But apparently the Turks use it whenever they refer to cooked meat.

The difference with the simple version is that the chicken is cooked slowly with the juices of the vegetables and the tomato paste. The combination of tomato paste and lemon sounded a bit strange to me as I am used to the use of one of them and never both on the same dish. However, it worked just great!

You don’t have to use a whole chicken to make this dish. It would work just fine with chicken thighs or drumsticks. The good thing about using a whole chicken is that you can use some “uninteresting” parts, such as the ribs that are full of bones, to make your own stock and cook a nice chicken soup. This is exactly what we did.

So, this recipe is a courtesy of Kondje and is a perfect example of a tradition passing into the hands of the next generation.


Djaj M7ammar ( Roast Chicken)

Ingredients:

One 2 and 1/2 pound chicken
1/2 teaspoon black pepper
1/2 teaspoon cumin
1 teaspoon salt
1 teaspoon dried rosemary
1/2 stick of butter

Directions:

Wash the chicken(duh, right?). Sprinkle the pepper, salt, and cumin on top of the chicken, and inside the cavity. Then using your hands, rub everything thoroughly all over, under the skin, in the cavity, everywhere. Let it marinate for about an hour. Then place the chicken in a 13 by 9 inch glass baking pan. Sprinkle the rosemary and slice the butter into tiny pieces over the chicken. Cover with aluminum foil and bake at 350 degrees for an hour. Then take off the aluminum foil and let it cook for another hour.

Although the potatoes and carrots are in the same dish as the chicken, I didn’t cook them together. The potatoes and carrots were cooked in a separate pan and then at the end, I just arranged them around the chicken. This recipe, like the one before, is not really Algerian. My mother just made it up one day and it immediately became a hit with my family.


Set the oven to 240°C/475°F/Gas Mark 9. Put the chicken in a roasting tin with the backbone (it adds flavour), the lemon slices, cloves of garlic and thyme sprigs, then drizzle with the oil, season well with coarse salt and freshly ground black pepper and dot butter over the bird.

Put the chicken in the oven then turn the heat down to 200°C/400°F/Gas Mark 6. Roast for 40-45 mins, basting a couple of times, until it’s golden. Push a skewer in the leg if the juices run clear, it’s cooked, if they’re still pink, cook for another 5-10 minutes.

Transfer the chicken, garlic, lemon slices and thyme to a board, cover loosely with foil and leave to rest for 10 mins before carving. Discard the backbone. Serve the cooking juices as they are, or make gravy, heating them in a pan (skimming off the fat if you prefer), adding a splash of white wine and 200ml chicken stock. Thicken with cornflour, if you like. Serve with roast or new potatoes and greens.


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