chicken diavolo

Chicken diavolo is about the most flavour you can load into a dish. Big, bold Italian flavours. It’s so good. And its easy enough for a weeknight dinner.

It’s not the authentic, old school chicken diavolo. Devil chicken. That’s peppery chicken grilled over a wood fire. Also crazy delicious but completely different.

This is the other diavolo. One that’s become more popular in recent years. The original is great rustic eating. This is a bit rustic as well but you can dress it up. I do it all the time.

Lots of garlic and herbs in this chicken diavolo

This is one of those dishes that vary a lot from recipe to recipe. This version has lots garlic. It’s pretty heavy on the herbs. If that sounds good to you then maybe this is your chicken diavolo.

The sauce is bright and lemony. But it’s also complex. The drippings from the bird and the herbs flavour it. Wine and stock round it out. Delicious stuff. Plate licking even.

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. It’s mine. And now I hope it’s yours.


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.

Or you could just serve it with bread to sop up the juices. That way your guests won’t be embarrassed when you lick your plate…

This chicken diavolo is garlicky, lemony and big on herbs. If that sounds good maybe this is the chicken diavolo for you.
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4.64 from 11 votes

chicken diavolo

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
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
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


  • Set your oven up so one rack is in normal roasting position and the other is ready to broil.
  • Pre-heat your oven to 400F.
  • Pre-heat a large skillet capable of holding the two chicken halves in a 400F oven.
  • Combine the marinade ingredients. You want to make a slurry. If it's too thick add a bit more olive oil.
  • Rub marinade over chicken.
  • Place chicken in the skillet skin side up. Roast for 10 minutes.
  • Remove skillet from oven and pour off the accumulated fat.
  • Turn chicken over and add white wine. Roast for 10 minutes.
  • 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.
  • 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.
  • Remove from oven and remove chicken from the pan. Place pan on heat.
  • Add chicken stock and boil until reduced by at least half.
  • Half the chicken halves (so you have two legs and two breasts) and serve with sauce.


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

12 thoughts on “chicken diavolo”

    • It’s an herb. Satureja hortensis. Maybe you see it as a French herb (sarriette)?

      Do try this one. I love it. Have been making it for more years than I care to admit.

  1. What are the greens you put between the chicken and mashed potatoes in the picture? I would like to recreate the nice arrangement you have ☺️ Thanks!

    • That is rapini (broccoli rabe) that I wilted in salted water, drained and then added a bit of butter and more salt.

  2. 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…

  3. 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.

  4. 5 stars
    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!

4.64 from 11 votes (8 ratings without comment)

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