Pollo Spianato alla Diavola
Pollo Spianato alla Diavola
Ingredients
For the Chicken Marinade
- 1 organic chicken, whole, spatchcocked
- as needed Sicilian dried chilies, crushed
- as needed extra virgin olive oil
- as needed orange zest, fresh
- as needed rosemary, fresh
- as needed garlic, minced or crushed
- as needed sea salt
For the Chili-Rosemary Oil
- as needed extra virgin olive oil
- as needed chili, crushed
- as needed rosemary, fresh
- as needed sea salt
For the Simple Farm Salad
- as needed arugula
- as needed peaches, sliced
- as needed red onion, thinly sliced
- as needed balsamic dressing
Instructions
- 1
Prepare the chicken by spatchcocking one whole organic chicken. If you purchased it whole, remove the backbone with kitchen shears and flatten the chicken.
⏱️ 10 min
- 2
In a large bowl or baking dish, combine the spatchcocked chicken with generous amounts of crushed Sicilian dried chilies, extra virgin olive oil, fresh orange zest, fresh rosemary, minced or crushed garlic, and plenty of sea salt. Rub the marinade all over the chicken, ensuring it's well coated. Marinate for at least 1 hour, or preferably longer (up to 4 hours in the refrigerator).
⏱️ 10 min
- 3
Preheat your oven to 400°F (200°C). Heat a grill pan over medium-high heat until hot. Carefully place the marinated chicken, skin-side down, in the hot grill pan. Cook for 8-10 minutes, or until the skin is nicely seared and begins to crisp.
⏱️ 10 min•🌡️ 400
- 4
Transfer the chicken from the grill pan to a baking sheet or oven-safe dish. Finish cooking in the preheated oven for 30-35 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh, the skin is crisp and golden, and the meat is incredibly tender and juicy.
⏱️ 35 min•🌡️ 400
- 5
While the chicken is cooking, prepare the chili-rosemary oil. In a small bowl, combine extra virgin olive oil, more crushed chili, fresh rosemary (finely chopped), and a pinch of sea salt. Stir well.
⏱️ 5 min
- 6
Once the chicken is out of the oven, immediately drizzle it generously with the prepared chili-rosemary oil. This will allow the oil to soak into all the crispy edges and enhance the aroma and flavor of the dish.
⏱️ 2 min
- 7
Assemble a simple farm salad by tossing arugula, sliced peaches, and thinly sliced red onion with balsamic dressing.
⏱️ 5 min
- 8
Serve the Pollo Spianato alla Diavola hot, alongside the fresh simple farm salad.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Pollo Spianato alla Diavola
For the Chicken Marinade
- 1 organic chicken, whole, spatchcocked
- as needed Sicilian dried chilies, crushed
- as needed extra virgin olive oil
- as needed orange zest, fresh
- as needed rosemary, fresh
- as needed garlic, minced or crushed
- as needed sea salt
For the Chili-Rosemary Oil
- as needed extra virgin olive oil
- as needed chili, crushed
- as needed rosemary, fresh
- as needed sea salt
For the Simple Farm Salad
- as needed arugula
- as needed peaches, sliced
- as needed red onion, thinly sliced
- as needed balsamic dressing
Instructions
- 1
Prepare the chicken by spatchcocking one whole organic chicken. If you purchased it whole, remove the backbone with kitchen shears and flatten the chicken.
⏱️ 10 min - 2
In a large bowl or baking dish, combine the spatchcocked chicken with generous amounts of crushed Sicilian dried chilies, extra virgin olive oil, fresh orange zest, fresh rosemary, minced or crushed garlic, and plenty of sea salt. Rub the marinade all over the chicken, ensuring it's well coated. Marinate for at least 1 hour, or preferably longer (up to 4 hours in the refrigerator).
⏱️ 10 min - 3
Preheat your oven to 400°F (200°C). Heat a grill pan over medium-high heat until hot. Carefully place the marinated chicken, skin-side down, in the hot grill pan. Cook for 8-10 minutes, or until the skin is nicely seared and begins to crisp.
⏱️ 10 min•🌡️ 400 - 4
Transfer the chicken from the grill pan to a baking sheet or oven-safe dish. Finish cooking in the preheated oven for 30-35 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh, the skin is crisp and golden, and the meat is incredibly tender and juicy.
⏱️ 35 min•🌡️ 400 - 5
While the chicken is cooking, prepare the chili-rosemary oil. In a small bowl, combine extra virgin olive oil, more crushed chili, fresh rosemary (finely chopped), and a pinch of sea salt. Stir well.
⏱️ 5 min - 6
Once the chicken is out of the oven, immediately drizzle it generously with the prepared chili-rosemary oil. This will allow the oil to soak into all the crispy edges and enhance the aroma and flavor of the dish.
⏱️ 2 min - 7
Assemble a simple farm salad by tossing arugula, sliced peaches, and thinly sliced red onion with balsamic dressing.
⏱️ 5 min - 8
Serve the Pollo Spianato alla Diavola hot, alongside the fresh simple farm salad.
⏱️ 3 min