Roasted Algerian Chicken with Dijon and Spices

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A traditional North African roasted chicken infused with mustard and warm Algerian spices for a fragrant and tender result. This Ethiopian-inspired chicken recipe, ready in about 90 minutes, pairs whole chicken, Dijon mustard, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 75 min Serves 6 Ethiopian cuisine 420 cal/serving

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Ingredients

1 (about 4 lbs) whole chicken
3 tbsp Dijon mustard
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground paprika
1/2 tsp ground cinnamon
4 garlic cloves, minced
3 tbsp olive oil
1 1/2 tsp salt
1 tsp black pepper
2 tbsp lemon juice

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Instructions

Step 1: Preheat your oven to 425°F. Pat dry 1 whole chicken (about 4 lbs) with paper towels to ensure crispy skin.
Step 2: In a small bowl, mix 3 tbsp Dijon mustard, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp ground paprika, 1/2 tsp ground cinnamon, 4 minced garlic cloves, 3 tbsp olive oil, 1 1/2 tsp salt, 1 tsp black pepper, and 2 tbsp lemon juice to create a thick spice rub.
Step 3: Rub the mixture all over the chicken, including under the skin and inside the cavity for maximum flavor.
Step 4: Place the chicken breast-side up on a roasting rack in a baking pan. Roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F and the juices run clear.
Step 5: Remove from oven and let rest for 10 minutes before carving to allow the juices to redistribute.