Pollo alla Diavola
Olivo
4 servings
15 minutes
90 minutes
620
Italian
Main course
Pollo alla Diavola is Italy's devil's chicken. It is traditionally cooked over a fierce heat, but the oven version works well in a home kitchen.
As a relaxed weekend main course with rice, polenta or a green salad.
A fiery roast chicken where chilli, garlic, lemon and olive oil keep the bird juicy.
Ainekset
- 1 whole chicken
- 100 ml olive oil
- 1–2 red chillies
- 4 garlic cloves
- Fresh thyme
- Juice of 1/2 lemon
- 0.5–1 tsp paprika
- Salt
- Black pepper
Valmistusohje
- Spatchcock the chicken by cutting out the backbone so it lies evenly flat.
- Finely chop the chilli, garlic and thyme.
- Mix the olive oil, chilli, garlic, thyme, lemon juice and paprika into a spiced oil.
- Rub the spiced oil over the chicken and under the skin too. Season with salt and pepper.
- Leave to marinate in the fridge for 2–3 hours.
- Roast at 200°C under foil for about 45 minutes. Remove the foil and roast for about another 45 minutes, until the internal temperature reaches 75°C.
- Leave to rest for 15 minutes before carving.
