Pollo alla diavola
Pollo alla diavola
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This recipe was inspired by my dear friends Jess and Dave. Whilst my father was very ill, they sent me a hamper packed with foodie delights. It contained a vacuum packed 'pollo alla diavola' or a butterflied devil's chicken. It was a succulent, fiery bird that could be heated in the oven very easily and came out tender.
Pollo alla diavola recipe
Pollo alla diavola recipe
Ingredients
Ingredients
Chicken
Chicken: 2 x marylands
Salt: 1/2 teaspoon
Black pepper (freshly ground): 1/4 teaspoon
Dried Oregano: 1 teaspoon
Chilli Flakes: 1 teaspoon (can use less if cooking for people with a lower heat tolerance)
Lemon zest: 1 teaspoon
To serve
Potatoes
Pumpkin (e.g., see Pumpkin with sage and burnt butter)
Salad (e.g., see Burrata and prosciutto salad)
Method
Method
Pre-heat oven to roast at 200C fan forced.
Mix the oil, herbs, salt, pepper and lemon zest together. Rub it all over the chicken and underneath the skin.
Cook in a skillet / cast iron frying pan on high for 6 minutes, skin side down.
Turn chicken over so the skin is up and cook in the oven for ~18 minutes.
Rest for 5 minutes. Finish with fresh lemon juice and sea salt flakes.
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