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Pollo alla Diavola — Roasted Chicken with Chili, Garlic and Crisp Skin
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Source: https://recipheon.com/en/recipes/main-dishes/pollo-alla-diavola-roasted-chicken-with-chili-garlic-and-crisp-skin
About this recipe
Pollo alla diavola is flattened chicken seasoned with chili, garlic and rosemary, roasted with crisp skin. This home version is cooked in the oven. Removing the backbone lets the bird lie flat, helping the breasts and thighs cook more evenly. The garlic and chili marinade goes on the flesh side and under the skin, protecting the seasonings from scorching. The outside gets a thin coating of olive oil and salt. First, roast the chicken in a moderately hot oven, then raise the temperature to brown the skin. A short rest before carving helps keep the meat juicy. The recipe makes 4 servings. Allow about 2 hours and 30 minutes, including marinating in the refrigerator and resting after roasting.
Ingredients
Chicken and seasonings
1 raw chicken, about 1.4 kg, with bones and skin, without giblets, neck or feet; cleaned bird weight before removing the backbone
35 g extra virgin olive oil: 20 g for the marinade and 15 g for the skin
15 g raw peeled garlic
3 g dried hot chili flakes
3 g fresh rosemary needles without woody stems; net weight
20 ml fresh lemon juice
10 g salt: 7 g for the marinade and 3 g for the skin
1 g ground black pepper
Steps
Do not wash the raw chicken; pat it dry with paper towels. Place it breast-side down on a stable cutting board. Use sturdy poultry shears to cut along both sides of the backbone, from the tail toward the neck, and remove the backbone; this piece does not go into the dish. Turn the chicken skin-side up and press firmly on the breastbone with the heel of your hand until the bird lies flat. Tuck the wing tips underneath. After handling raw meat, wash your hands and thoroughly clean the board, shears and countertop.
AI-generated Finely chop the garlic and rosemary needles. Mix with the chili flakes, pepper, lemon juice, 20 g olive oil and 7 g salt. Spread the marinade on the flesh side and gently under the skin of the breasts and thighs, easing it away from the meat with your fingers; do not tear the skin. Leave the outside of the skin without lumps of garlic or herbs. Put the chicken in a dish, cover and marinate for about 45 minutes in the refrigerator. Dispose of any leftover marinade that has touched the raw chicken.
About 20 minutes before the marinating time ends, preheat the oven to 200°C on the conventional (no-fan) setting. Transfer the chicken to a rimmed metal baking sheet, about 30 × 40 cm, skin-side up. Gently pat the outside skin dry with paper towels, rub with the remaining 15 g olive oil and sprinkle with the remaining 3 g salt. Spread the thighs to the sides so the chicken lies as flat as possible.
Put the baking sheet on the middle rack of the preheated oven. Roast at 200°C for about 50 minutes. Do not turn the chicken and do not baste the skin with the pan juices, so it can dry and brown. The seasonings under the skin and on the flesh side will stay protected from direct heat.
Raise the temperature to 220°C and roast for about 10–15 minutes more, until the skin is golden brown and crisp. If it browns too quickly, loosely shield the breast with aluminum foil. With a clean knife, cut into the thickest part of the thigh: the center should be steaming hot, without raw pink patches, and the juices should run clear. Assess these signs together; browned skin alone does not mean the meat is done. If the chicken is still undercooked, lower the temperature to 200°C and cook in additional 5–10 minute intervals until fully cooked.
Move the chicken to a clean cutting board and let it rest for about 10 minutes without covering. Leave the rendered fat and juices on the baking sheet. Divide the bird into 4 portions: two leg quarters and two breast portions with the wings. Serve hot, keeping the skin crisp.
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