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Gallery Roast Chicken Diavolo Credit: Eric Piasecki Recipe Summary prep: 30 mins total: 1 hr 30 mins Servings: 4
Ingredients Ingredient Checklist 1 tablespoon finely chopped fresh rosemary leaves 1 tablespoon finely chopped fresh oregano leaves 2 whole dried chiles de arbol, crumbled, or 3/4 teaspoon red-pepper flakes 2 teaspoons finely grated lemon zest, plus 1 tablespoon lemon juice Coarse salt and ground pepper 2 tablespoons plus 1 teaspoon extra-virgin olive oil, plus more for dish 1 whole chicken (3 1/2 to 4 pounds), rinsed, patted dry, split, and flattened 2 red bell peppers, cut into 1/2-inch strips 1 large yellow onion, root end intact, cut lengthwise into 1/2-inch wedges 1/2 cup dry white wine, such as Pinot Grigio
Gallery Roast Chicken Diavolo Credit: Eric Piasecki
Recipe Summary prep: 30 mins total: 1 hr 30 mins Servings: 4
Gallery
Roast Chicken Diavolo Credit: Eric Piasecki
Roast Chicken Diavolo
Credit: Eric Piasecki
Roast Chicken Diavolo
Recipe Summary prep: 30 mins total: 1 hr 30 mins Servings: 4
Recipe Summary
prep: 30 mins total: 1 hr 30 mins
Servings: 4
prep: 30 mins
total: 1 hr 30 mins
prep:
30 mins
total:
1 hr 30 mins
Servings: 4
4
Ingredients
Ingredients
- 1 tablespoon finely chopped fresh rosemary leaves 1 tablespoon finely chopped fresh oregano leaves 2 whole dried chiles de arbol, crumbled, or 3/4 teaspoon red-pepper flakes 2 teaspoons finely grated lemon zest, plus 1 tablespoon lemon juice Coarse salt and ground pepper 2 tablespoons plus 1 teaspoon extra-virgin olive oil, plus more for dish 1 whole chicken (3 1/2 to 4 pounds), rinsed, patted dry, split, and flattened 2 red bell peppers, cut into 1/2-inch strips 1 large yellow onion, root end intact, cut lengthwise into 1/2-inch wedges 1/2 cup dry white wine, such as Pinot Grigio
Directions
Preheat oven to 425 degrees, with racks in middle and upper thirds. In a small bowl, stir together rosemary, oregano, chiles, lemon zest and juice, and 1 tablespoon pepper. Lightly coat a 9-by-13-inch baking dish with oil. Place chicken, skin side up, in dish. Spread herb mixture over chicken and under skin of breast. Season with salt and drizzle with 1 teaspoon oil.
Roast chicken on upper rack, 10 minutes. Meanwhile, place bell peppers and onion on a rimmed baking sheet and drizzle with 2 tablespoons oil. Gently toss vegetables to coat, then arrange in a single layer and season with salt and pepper. Add wine to dish with chicken and roast vegetables on middle rack, 20 minutes.
Remove both pans from oven. With tongs, transfer vegetables to pan with chicken, arranging them around bird. Continue roasting until skin is golden and chicken is cooked through (an instant-read thermometer inserted into thickest part of thigh, avoiding bone, should read 165 degrees), 20 minutes. Let rest 10 minutes before carving. Serve chicken warm or at room temperature with peppers, onion, and pan juices.
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All Reviews for Roast Chicken Diavolo
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Roast Chicken Diavolo
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
