I’m not sure chicken diavolo actually exists. Certainly there’s no agreement on a recipe. This version is garlicky and lemony. Heavy on the herbs. If that sounds good to you then maybe this is your chicken diavolo.

This is the first time I write down this recipe. I’ve made if forever, mind you. It’s based on a vague memory of a show I saw once. A cooking show starring this crazy singing Italian chef. He mumbled and he had this wicked accent. Never could understand him so this is probably not his chicken diavolo either.

This chicken diavolo is garlicky, lemony and big on herbs. If that sounds good maybe this is the chicken diavolo for you.

I use dry herbs in this recipe as you broil the chicken at the end. That blast of heat can cause problems. You have to be careful with the garlic. Fresh herbs wouldn’t stand a chance.

Chicken diavolo is garlicky, lemony and big on herbs.

I serve it here with parmesan polenta and rapini. Garlic mashed potatoes or pureed cauliflower would both work equally well.

5 from 2 votes
This chicken diavolo is garlicky, lemony and big on herbs. If that sounds good maybe this is the chicken diavolo for you.
chicken diavolo
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Garlic, lemon and lots of herbs give this chicken diavolo recipe big flavours. A touch of heat comes from black pepper and dried chili flakes
Course: Main
Cuisine: Italian
Servings: 4
  • 1 chicken halved
  • 1/4 cup white wine
  • 1/2 lemon juiced
  • 1 cup chicken stock - low sodium
  • 2 cloves garlic minced
  • 1/2 tsp dried sage
  • 1/2 tsp dried thyme
  • 1/2 tsp dried savory
  • 1/2 tsp dried rosemary
  • 1/2 tsp crushed chili flakes
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 3 Tbsp olive oil
  1. Set your oven up so one rack is in normal roasting position and the other is ready to broil.
  2. Pre-heat your oven to 400F.

  3. Pre-heat a large skillet capable of holding the two chicken halves in a 400F oven.
  4. Combine the marinade ingredients. You want to make a slurry. If it's too thick add a bit more olive oil.
  5. Rub marinade over chicken.
  6. Place chicken in the skillet skin side up. Roast for 10 minutes.
  7. Remove skillet from oven and pour off the accumulated fat.
  8. Turn chicken over and add white wine. Roast for 10 minutes.
  9. Turn chicken skin side up again. Add lemon juice. Roast for 5-10 minutes - until an instant read thermometer reads about 160F. Remove skillet from oven.
  10. Turn on the broiler. When hot, broil the chicken to brown deeply, rotating the skillet as needed. Watch it closely. Don't let the garlic burn.
  11. Remove from oven and remove chicken from the pan. Place pan on heat.
  12. Add chicken stock and boil until reduced by at least half.
  13. Half the chicken halves (so you have two legs and two breasts) and serve with sauce.
Recipe Notes

If you use regular sodium chicken stock decrease the salt in the marinade.

6 thoughts on “chicken diavolo

  1. I love the sound of this chicken diavolo, it looks delicious, I’ve been addicted to using my cast iron skillet lately, and we eat more chicken than ever right now. Garlic and lemon are two of my favorite flavors. Not that I want to mess up a wonderful recipe, but what do you suggest I substitute for the white wine? I don’t usually keep it on hand, and traditionally I use chicken stock whenever a recipe calls for it. Thanks in advance!

  2. Erica, absolutely it would work if you left out the white wine. The wine adds a nice touch but the lemon, garlic and herbs are what drives the flavour of this recipe.

  3. By singing Italian chef, do you mean Pasquale? Oh childhood memories! haha. This dish looks heavenly! Lemon and garlic with poultry is such a fantastic flavour combo and I absolutely love your use of wine in the sauces! I most definitely need to make this for my next date night soon. I swear everything I have a urge to eat out, I just come to your site and get inspired. Money saved. 🙂

    • Haha. Pasquale is exactly who I mean. The mumbling, incomprehensible singing chef. Eating restaurant food without going out is exactly what this blog about! Thanks…

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