Chicken Diavola (Devil's chicken) is an easy one-pan roast chook that's spatchcocked for crisp skin and a shorter roasting time.
- 2 organic chickens, spatchcocked
- sea salt and freshly ground black pepper, to taste
- 125 ml (½ cup) extra-virgin olive oil
- 125 ml (½ cup) dry white wine
- 5-6 bird’s eye chillies, coarsely chopped
- small handful of fresh herbs (like marjoram, rosemary and oregano)
- 3-4 garlic cloves, unpeeled, bruised with the back of a knife
- 3 small onions, peeled and halved
- 4 large Desiree potatoes, cut into wedges and boiled until tender
- 1 lemon, thinly sliced
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time: 15 minutes
1. Preheat the oven to 220°C. Place the chickens side by side into a large roasting tray and season well with salt and pepper.
2. Place the oil, wine, chopped chillies and herbs in a jug, stir to combine well and pour onto the chickens. Scatter the garlic, onion halves, potato wedges and the lemon slices over the tray. Roast for 60 -70 minutes or until cooked through and golden brown on top. Remove from the oven and rest for 15 minutes before carving. Serve with your favourite side dish and plenty of Sangiovese wine.
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