DEVIL'S CHICKEN with SWEET PEPPER and ONIONS
A Bird in the Oven and Then Some
by Mindy Fox
Roast Chicken Diavolo
Diavolo means devil in Italian, which speaks to the peppery character of this tasty bird. The roasted peppers and onion provide a sweet counterbalance to the spice. Preparing the chicken in "spatchcock" style (removing the backbone and then slightly flattening the bird) makes for quick cooking and easy carving, and offers a nice change of pace from a whole bird.
Ingredients
• 1 (4-pound) whole chicken, backbone removed, breastbone cracked, and legs slashed through the flesh in 3 places
• Finely grated zest plus 1 tablespoon juice from 1 lemon
• 2 tablespoons finely chopped fresh rosemary, marjoram, and/or oregano
• 1 tablespoon freshly ground black pepper
• 2 crumbled whole dried arbol chiles or 3/4 teaspoon red pepper flakes
• Flakey coarse sea salt
• 2 tablespoons plus 1 teaspoon extra-virgin olive oil, plus more for pan
• 2 red bell peppers, cut into 1/2-inch strips
• 1 large yellow onion, peeled, cut lengthwise into 1/2-inch wedges, keeping ends intact
• 1/2 cup dry white wine
Directions
Preheat the oven to 425°F with the racks positioned in the middle and upper third of the oven. Line a baking sheet with parchment paper.
Pull off excess fat around the cavities of the chicken and discard. Rinse the chicken and pat dry all over very well. Lightly grease a 12-inch heavy ovenproof skillet (not nonstick) or large baking dish with oil. Place the chicken, skin-side up, into the pan.
In a small bowl, stir together the lemon zest and juice, chopped herbs, black pepper, and chiles. Spread the mixture over the chicken, and under the skin of the breasts. Season generously with salt and drizzle with the 1 teaspoon oil.
Place the peppers and onion onto the prepared baking sheet and drizzle with the remaining 2 tablespoons oil. Using your hands, gently toss the vegetables to coat with oil, then arrange in a single layer. Season with salt and pepper.
Roast the chicken on the upper rack and the vegetables on the middle rack for 20 minutes. Add the wine to the pan with the chicken and continue roasting for 10 minutes more. Remove both pans from the oven and, using a spatula or tongs, transfer the peppers and onions to the pan with the chicken, arranging the vegetables around the bird. Return the chicken to the oven and continue roasting until the skin is golden and the chicken is cooked through, 20 to 25 minutes more.
Remove from the oven and let rest 10 to 15 minutes, then transfer the chicken to a cutting board and let rest for 5 minutes more before carving. Serve with the peppers and onions, and the juices spooned over the top.
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