Chicken alla diavola is an Italian devilled chicken; traditionally, it is spatchcocked, then cooked over hot coals; my version is oven-roasted.
This recipe will take just over an hour to prepare and cook, which includes spatchcocking the chicken.
Italian Spicy Spatchcock Chicken
I buy whole chickens all of the time. I usually break them down into constituent parts and cook them separately; it's a more sensible way to cook for two, given the way that I eat.
But a whole roast chicken always feels a bit special!
This Italian chicken diavola recipe takes a similar approach to my whole roast peri peri chicken recipe, in that it is spatchcocked before it is cooked.
Spatchcocking or flattening the chicken is an easy task, which I will talk you through a little further down the page.
It is a beautiful way of cooking a smaller bird, because it helps it cook a little more evenly, and it also cooks a little more quickly than a traditionally roasted bird.
Once flattened, the chicken gets a stunning herb and spice rub that combines salt and pepper, smoked paprika and cayenne pepper with sage, rosemary and oregano.
It creates a chicken with beautifully tender, juicy white meat with a spicy, fragrant and salty coating.
How to Spatchcock a Chicken
Spatchcocking a chicken is very easy, but you really do need a pair of poultry shears to make this a breeze.
- Place your chicken upside down so that the breast is on the table. Cut along both sides of the backbone, and remove it. You can save this for stock.
- Pull the cavity open a little, and you will see a small "V" shape at the wing end of the chicken. It will have two small pieces of meat (oysters) on each side, and make a cut through the middle here. Then pull it open a little.
- Flip the chicken back over and then push down with the heel of your hand to flatten the bird.
- Tuck the wing tips under the body of the chicken; this helps keep the chicken flat when it is cooking.
Frequently Asked Questions
Do I have to use fresh herbs?
No, dried herbs work well in this recipe. As a rule of thumb, use a half teaspoon of sage, one teaspoon of rosemary and two teaspoons of oregano.
Do I have to spatchcock the chicken?
No, you can roast the chicken whole, or even use this mix on chicken pieces like breast, thigh or whole legs.
However, the timings will vary depending on your choice. But using a meat thermometer to check that the internal temperature reaches 73°C or 165°F before serving will see you well.
Can I cook this in an air fryer?
Yes, if your air fryer drawer is large enough, it is likely that it will generate a bit of smoke, though!
Cook it at 200°C or 165°F, or until the internal temperature reaches 73°C or 165°F.
A quick note:
If, like me, you are cooking for two, you will probably have a bit of leftover chicken. I usually turn the leftovers into a sandwich. But it is also spectacularly good in this leftover chicken soup, the European flavours work surprisingly well when fused with the Asian flavours.
Serving Suggestions
I've served my chicken all diavola with my Parmentier potatoes recipe and some roasted tenderstem broccoli cooked with a little Parmesan cheese. Of course, some of the lovely roasting juices on the side add a huge flavour.
It is a dish that screams for some roasted vegetables on the side; the oven is on, so it just makes sense.
Roasted swede, roasted carrots and roasted celeriac offer very different, but wonderful flavours that complement the spices in the chicken beautifully.
If you want something a little less carby, my roasted cabbage steaks would be delicious.
When it comes to greens, everything from my green beans amandine to my miso sprouts would be delicious.
Equipment Used
I only mention specific brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Oven.
- Baking tray.
- Chopping board.
- Kitchen knife.
- Kitchen sheers.
- Pestle and mortar.
- Measuring spoons.
Spatchcock Chicken alla Diavola Recipe
Ingredients
- 1 Small Whole Chicken 1.3-1.5kg or 3lb
- 2 teaspoon Coarse Sea Salt
- 1 teaspoon Black Peppercorns
- 1 teaspoon Cayenne Pepper
- 1 teaspoon Smoked Paprika
- 1 teaspoon Garlic Granules
- 4 Large Sage Leaves
- 1 Sprig Fresh Rosemary
- 1 Sprig Fresh Oregano
- 2 tablespoon Olive Oil
Instructions
- Place the chicken on a chopping board and flip it upside down so that the breasts are in contact with the chopping board. Using a pair of poultry sheers cut either side of the backbone and then remove it.
- Open the chicken a little, and you will notice a small "V" shape at the wing end of the bird. It will have two "oysters" of chicken on each side, and make a fairly shallow cut in the middle here.
- Flip the chicken back over and then push down with the heel of your hand, just like giving CPR, to flatten the bird, then tuck under the wing tips. This will help the chicken keep its shape.
- Add the salt, peppercorns, cayenne pepper, smoked paprika and garlic granules to a pestle and mortar and grind well.
- Take 1-1½ teaspoons of the ground spice mix and season the chicken all over.
- Pick the leaves from the rosemary and oregano and toss them into the pestle and mortar.
- Roughly tear up the sage leaves and add them to the pestle and mortar. Add the olive oil and grind this to a coarse paste.
- Preheat the oven as high as it will go. When the oven is hot, brush the chicken with the olive oil mix, place it on a baking tray, then add it to the oven and cook for 40-45 minutes.
- Let the chicken rest for 10 minutes before serving.