Roast Chicken Diavolo
Diavolo, the Italian word for "devil," speaks to the peppery character of this flavorful bird. Recipe adapted from The Perfectly Roasted Chicken by Mindy Fox (Kyle Books; 2013).
- Total Time:
- Servings: 4
Photography: Eric Piasecki
Source: Everyday Food
- 1 tablespoon finely chopped fresh rosemary leaves
- 1 tablespoon finely chopped fresh oregano leaves
- 2 whole dried chiles de arbol, crumbled, or 3/4 teaspoon red-pepper flakes
- 2 teaspoons finely grated lemon zest, plus 1 tablespoon lemon juice
- Coarse salt and ground pepper
- 2 tablespoons plus 1 teaspoon extra-virgin olive oil, plus more for dish
- 1 whole chicken (3 1/2 to 4 pounds), rinsed, patted dry, split, and flattened
- 2 red bell peppers, cut into 1/2-inch strips
- 1 large yellow onion, root end intact, cut lengthwise into 1/2-inch wedges
- 1/2 cup dry white wine, such as Pinot Grigio
Preheat oven to 425 degrees, with racks in middle and upper thirds. In a small bowl, stir together rosemary, oregano, chiles, lemon zest and juice, and 1 tablespoon pepper. Lightly coat a 9-by-13-inch baking dish with oil. Place chicken, skin side up, in dish. Spread herb mixture over chicken and under skin of breast. Season with salt and drizzle with 1 teaspoon oil.
Roast chicken on upper rack, 10 minutes. Meanwhile, place bell peppers and onion on a rimmed baking sheet and drizzle with 2 tablespoons oil. Gently toss vegetables to coat, then arrange in a single layer and season with salt and pepper. Add wine to dish with chicken and roast vegetables on middle rack, 20 minutes.
Remove both pans from oven. With tongs, transfer vegetables to pan with chicken, arranging them around bird. Continue roasting until skin is golden and chicken is cooked through (an instant-read thermometer inserted into thickest part of thigh, avoiding bone, should read 165 degrees), 20 minutes. Let rest 10 minutes before carving. Serve chicken warm or at room temperature with peppers, onion, and pan juices.