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
Servings: 4
Ingredients
- 1 chicken halved
- 1/4 cup white wine
- 1/2 lemon juiced
- 1 cup chicken stock - low sodium
Marinade
- 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
Instructions
- 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.
Notes
If you use regular sodium chicken stock decrease the salt in the marinade.