Chicken Diavola (Devil’s Chicken)

The Devil’s Chicken. Why, you may wonder? Because it is seriously spicy and devilishly irresistible.

Judge for yourselves…



2 organic chickens, spatchcocked (ask your butcher to do so, or follow instructions below)

1/2 cup extra-vrigin olive oil

1/2 cup of dry white wine

5-6 red hot chillies (chilly peppers), cut into chunks

Fresh herbs (like marjoran, rosemary and oregano)

Salt and freshly ground black pepper, to season

2 small onions, peeled and cut in half

3-4 garlic cloves, skin on, bruised with the back of a knife

1 lemon, cut into slices


1.  Place the chicken breast-side down and, using sturdy scissors, remove the back bone. Discard the back bone or keep in the freezer to use for a stock. Repeat with the other bird. Turn the birds breast-side up and, with the palms of your hands, flatten the the chickens, until you hear slightly gross cracking noises… This job isn’t for the faint-hearted… Place the chickens onto a large roasting tray and season well with salt and pepper. Make sure to wash your hands thoroughly with soap and warm water straight after.

2. Mix oil, white wine, chopped chillies and herbs in a jug and pour onto the chickens. Scatter the garlic, onion halves and lemon slices over the tray. Rest it the fridge for 30 minutes to allow all the flavours to infuse onto the chicken.


3. In the meantime bring your oven to 200 C (4oo F). Roast for 60/70 minutes or until cooked through and golden brown on top,  and allow to rest at room temperature for 10/15 minutes before carving. Serve with your favorite side dish and plenty of Sangiovese wine…

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