Italian cuisine · Meat & Kebab

Pollo alla Diavola

Flattened chicken with plenty of chilli, lemon and rosemary, seared hot and crisp.

Ingredients · for 4 servings

• 1 chicken (1.2 kg)
• 2 tsp chilli flakes
• 4 garlic cloves
• 2 lemons
• 3 sprigs rosemary
• 80 ml olive oil
• 1 tsp paprika powder
• Salt
• Pepper

Instructions

1. Cut the chicken along the backbone and press it flat so it cooks evenly.
2. Whisk a marinade from olive oil, chilli, garlic, lemon juice, rosemary and paprika.
3. Rub the chicken all over and marinate it for at least 2 hours.
4. Fry it skin side down in a heavy pan under a weight over high heat for 15 minutes.
5. Turn it over and cook for another 15 minutes until the juices run clear.
6. Rest for 10 minutes, cut into pieces and serve with lemon wedges.