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Roast Chicken Diavolo

Chicken Diavolo

Remember when my husband made this beautiful Peruvian Roasted Chicken and I told you he wanted to become the King of Roasting Chickens in our house? Well he's officially earned his crown last night, between that Peruvian chicken and this Roast Chicken Diavolo that is ridiculously tasty, tender and juicy. I'm usually not a huge chicken fan (although you wouldn't know that by my last few posts), I find other meats more exciting and flavorful, but I was a huge fan of this chicken. You need to make this, it will add happiness to your life. It's also a recipe that's company worthy.

The Chicken Diavolo recipe he used requires you to spathcock the chicken. Now if you don't know what this means don't be intimidated, it essentially means butterfly and flatten. A nice pair of kitchen shears will make this very easy. As well as this handy video that we found on YouTube. It looks easier than trussing a chicken to me, but then again I sat on the couch and enjoyed some wine and cheese while my husband was doing all of this.

Now onto the recipe that was adapted from A Bird in the Oven and Then Some, so far both recipes we've tried from this book have been spot on. 

 4 lb whole chicken, prepared in spatchcock style
1 tablespoon lemon juice
2 tablespoons dried rosemary and oregano
1 tablespoon ground black pepper
1 teaspoon red pepper flakes
coarse sea salt
2 tablespoons, plus 1 teaspoon olive oil, plus more for pan
2 red bell peppers, cut into 1/2 inch strips
2 yellow bell peppers, cut into 1/2 inch strips
1 large yellow onion, sliced
1/2 cup dry white wine

Preheat the oven to 425 degrees, with racks placed in the middle and upper third of the oven.

Pull off excess fat from the chicken cavitites and discard. Rinse and pat dry very well. Place chicken, skin side up, into greased baking dish with oil.

Stir together lemon juice, rosemary, oregano, red pepper and black pepper. Spread the mixture over the chicken and under the skin of the breasts (getting under the skin is important for good flavor). Season generously with sea salt and drizzle with 1 teaspoon of oil.

Place peppers and onions onto baking sheet lined with parchment paper, and drizzle remaining 2 tablespoons of oil. Toss the vegetables to coat with oil and arrange in a single layer. Season with salt and pepper.

Place the chicken on the upper rack and cook for 20 minutes, add wine to the pan with the chicken and place vegetables on middle rack. Cook for 10 more minutes. Remove both pans from the oven and using tongs transfer the peppers and onions to the pan with the chicken. Arrange the vegetable around the chicken and return the chicken and vegetables to the oven, continuing to roast until the skin is golden and chicken is cooked through (180 degrees), 20 to 25 minutes more.

Remove from oven and let rest for 10 to 15 minutes, then transfer the chicken to a cutting board and let rest for 5 more minutes. Carve up chicken and serve over peppers and onions. Spoon juices over the top.

Reader Comments (4)

Impressive, James!!

November 4, 2011 | Unregistered CommenterSharla

That is some seriously yummy looking fall comfort food!

November 5, 2011 | Unregistered CommenterThe Kitchen Magpie

This was beyond delicious! Once you get past the "spatchcocking" piece, it's actually pretty easy to make - plus, the video is extremely helpful. I will definitely be making this again!

November 14, 2011 | Unregistered CommenterJessica

I'm glad you enjoyed the recipe!

November 17, 2011 | Registered CommenterCarrie

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