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
- low sodium
crushed chili flakes
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.