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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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4.50 from 8 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
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
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


  • 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.