Diavolo means "devil" in Italian, which speaks to the peppery character of this tasty bird. The roasted peppers and onion provide a sweet counterbalance to the spice. Preparing the chicken in "spatchcock " style (removing the backbone and then slightly flattening the bird) makes for quick cooking and easy carving, and offers a nice change of pace from a whole bird.

Serves 4


  • 1 (4-pound) whole chicken, backbone removed, breastbone cracked and legs slashed through the flesh in 3 places
  • 2 Tbsp. plus 1 tsp. extra-virgin olive oil, plus more for greasing
  • 1 lemon
  • 2 Tbsp. finely chopped, fresh rosemary, marjoram and/or oregano leaves
  • 1 Tbsp. freshly ground black pepper
  • 2 crumbled, whole, dried arbol chilies or 3/4 tsp. red-pepper flakes
  • Flaky, coarse sea salt
  • 2 red bell peppers, cut into 1/2-inch strips
  • 1 large yellow onion, peeled, cut lengthwise into 1/2-inch wedges, keeping ends intact
  • 1/2 cup dry white wine


Preheat the oven to 425°, with the racks positioned in the middle and upper third of the oven. Line a baking sheet with parchment paper.

Pull off excess fat around the cavities of the chicken and discard, then rinse the chicken and pat dry very well, inside and out. Lightly grease a 12-inch heavy, ovenproof skillet (not nonstick) or large baking dish with oil. Place the chicken, skin-side up, into the pan.

Finely zest the lemon into a small bowl, holding the zester close so that you capture the flavorful oil that sprays from the lemon as you zest. Stir together the lemon zest and 1 tablespoon juice, herbs, black pepper and chilies. Spread the mixture all over the chicken, and under the skin of the breasts. Season generously with salt and drizzle with the 1 teaspoon oil.

Place the bell peppers and onion onto the prepared baking sheet and drizzle with the remaining 2 tablespoons oil. Using your hands, gently toss the vegetables to coat with oil, then arrange in a single layer. Season with salt and black pepper.

Roast the chicken on the upper rack, and the vegetables on the middle rack, for 20 minutes. Add the wine to the pan with the chicken and continue roasting for 10 minutes more. Remove both pans from the oven and, using a spatula or tongs, transfer the peppers and onions to the pan with the chicken, arranging the vegetables around the bird. Return the chicken to the oven and continue roasting until the skin is golden and the chicken is cooked through, 20 to 25 minutes more.

Remove from the oven and let rest 10 to 15 minutes, then transfer the chicken to a cutting board and let rest for 5 minutes more before carving. Serve with the peppers and onions, and the juices spooned over the top.

From The Perfectly Roasted Chicken: 20 New Ways to Roast Plus a Host of Salads, Soups, Pastas, and More (Kyle Books) by Mindy Fox.

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