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Pollo alla diavola (Italian spatchcock chicken) with Parmentier potatoes and tenderstem broccoli.
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Spatchcock Chicken alla Diavola Recipe

No matter how "humble" it is, there is something special about a whole roast chicken. This Italian-influenced number is based on pollo alla diavola, a whole spatchcocked chicken, in a glorious spice and herb mix baked in a very hot oven.
Course Main Course
Cuisine Anglo Italian
Keyword chicken alla diavola, diavola chicken, pollo alla diavola, spicy spatchcock chicken
Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings 4 Servings
Calories 459kcal
Author Brian Jones

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.
    How to Spatchcock a Chicken Part 2 of 6
  • 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.
    How to Spatchcock a Chicken Part 3 of 6
  • 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.
    How to Spatchcock a Chicken Part 5 of 6
  • 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.
    • 240°C or 465°F is pretty common for a domestic oven.
  • Let the chicken rest for 10 minutes before serving.
    • The chicken should reach at least 73°C or 165°F as a minimum before serving.

Nutrition

Serving: 1 | Calories: 459kcal | Carbohydrates: 2g | Protein: 34g | Fat: 34g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 135mg | Sodium: 1290mg | Potassium: 392mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 722IU | Vitamin C: 3mg | Calcium: 36mg | Iron: 2mg
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