Djedj Mechoui Algerian Poulet Roti Roast Chicken
Transport your taste buds to the heart of North Africa with Djedj Mechoui, an Algerian-inspired roast chicken recipe that dazzles with bold spices and tender, juicy meat. Infused with a fragrant marinade of harissa, garlic, cumin, coriander, turmeric, and a hint of cinnamon, this whole chicken is roasted to golden perfection, delivering a harmony of smoky, zesty, and aromatic flavors. The dish is accompanied by caramelized chunks of carrot, onion, and potato, creating a complete, satisfying meal. Perfect for family dinners or special occasions, this recipe highlights the rich culinary traditions of Algeria while using simple ingredients and an approachable cooking method. Impress your guests with this flavorful and beautifully roasted chicken, brought to life with vibrant spices and fresh herbs.
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Recipe Information
Ingredients
- 1 piece (about 3-4 lbs) whole chicken
- 4 tablespoons olive oil
- 2 tablespoons unsalted butter
- 6 pieces (minced) garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 0.5 teaspoons ground cinnamon
- 2 teaspoons harissa paste
- 1 piece (zested and juiced) lemon
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons (chopped) fresh parsley
- 2 tablespoons (chopped) fresh cilantro
- 1 cup water
- 2 pieces (peeled and cut into chunks) carrots
- 1 piece (quartered) onion
- 3 pieces (peeled and cut into chunks) potatoes
Instructions
Preheat your oven to 375°F (190°C).
Clean the chicken thoroughly and pat it dry with paper towels. Ensure there is no excess moisture on the skin.
In a small bowl, mix together olive oil, butter (softened), minced garlic, ground cumin, paprika, ground coriander, ground turmeric, ground cinnamon, harissa paste, lemon zest, lemon juice, salt, and black pepper. This will create a fragrant marinade.
Gently loosen the skin of the chicken, especially around the breast and thighs, being careful not to tear it. Rub some of the marinade generously underneath the skin and all over the outside of the chicken, ensuring even coverage.
Sprinkle the chopped parsley and cilantro over the chicken, including under the skin if possible.
If desired, you can stuff the cavity of the chicken with some of the quartered onion and a few sprigs of parsley and cilantro for added flavor.
Place the chicken in a large roasting pan. Arrange the carrots, onion quarters, and potato chunks around the chicken.
Pour 1 cup of water into the bottom of the roasting pan to help create steam, which will keep the chicken moist during cooking.
Cover the roasting pan loosely with aluminum foil and place it in the preheated oven. Roast the chicken, covered, for 45 minutes.
After 45 minutes, remove the aluminum foil, baste the chicken with its juices, and return it to the oven uncovered. Roast for an additional 30 minutes or until the skin is golden brown and the internal temperature of the chicken reaches 165°F (74°C).
Check the vegetables for doneness. They should be tender and slightly caramelized by the time the chicken is finished cooking.
Once the chicken is done, remove it from the oven and let it rest for 10 minutes before carving. Serve it alongside the roasted vegetables and spoon some of the flavorful pan juices over the dish.
Nutrition Facts
Calories |
841 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.6 g | 64% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 243 mg | 81% | |
| Sodium | 749 mg | 33% | |
| Total Carbohydrate | 21.6 g | 8% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 2.3 g | ||
| Protein | 73.9 g | 148% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1062 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
