Pollo alla Diavola (Spatchcock Devilled Chicken with Chilli and Lemon)
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Ingredients
- 1 whole chicken, spatchcocked
- 40 ml extra virgin olive oil
- 1 tbsp dried chilli flakes
- 3 garlic cloves
- 1 lemon, zested and juiced
- 1 tbsp fresh rosemary, finely chopped
Nutrition (per serving)
- Calories
- 718 kcal
- Protein
- 66.3 g
- Carbohydrate
- 2 g
- of which sugars
- 0.8 g
- Fat
- 48.9 g
- of which saturates
- 12.6 g
- Fibre
- 1.8 g
- Salt
- 0.71 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 220C (200C fan, gas 7). Mix the olive oil, chilli flakes, garlic, lemon zest and juice, and rosemary together.
- 2
Place the spatchcocked chicken on a large baking tray and rub the mixture all over, including under the skin where you can.
- 3
Roast for 40-45 minutes, basting once halfway through, until the skin is golden and crisp and the juices run clear with no pink meat near the bone.
- 4
Rest for 10 minutes before carving.
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