← Back to Search Results
roasting Italian
 The Devil’s Chicken

Photo by: Joseph De Leo
Comments: 2
 

Recipe

Pollo al Diavolo

Yield: 4 servings

Ingredients

  • One 2½-to 3-pound chicken, rinsed and patted dry
  • Salt
  • ¼ cup freshly ground black pepper, plus more to taste
  • 6 tablespoons extra virgin olive oil
  • 2 tablespoons dijon mustard
  • 1 cup roughly chopped italian parsley
  • 1 red onion, thinly sliced
  • 12 cherry tomatoes, cut in half
  • 1 tablespoons sherry vinegar
  • Spicy oil for drizzling

Directions

1. Preheat the oven to 400°F.

2. Season the chicken inside and out with salt and pepper. Truss it and brush with 2 tablespoons of the olive oil. Place on a rack in a roasting pan and roast until browned but only about half-cooked, about 40 minutes.

3. Meanwhile, in a small bowl, combine the ¼ cup black pepper, a pinch of salt, and the mustard and stir well. Drizzle in 1 tablespoon of the olive oil, whisking until blended.

4. Remove the browned chicken from the oven and brush with the black pepper and mustard mixture. Return to the oven and continue roasting until the juices run clear when a thigh is pricked, about another 30 minutes. Let rest for 10 minutes.

5. While the chicken rests, in a medium bowl, combine the parsley, onion, tomatoes, the remaining 3 tablespoons olive oil, the vinegar, and salt and pepper to taste and toss well.

6. Carve the chicken and arrange on serving plates. Drizzle with the pan juices and the spicy oil, top with the parsley salad, and serve immediately.


© 2005 Mario Batali
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving, and uses 1 tablespoon of oil to drizzle on the chicken.

858kcal (43%)
96mg (10%)
34mg (57%)
201mcg RAE (7%)
866mg
88mg
54g
3g
4g
10g
210mg (70%)
587mg (24%)
18g (89%)
67g (102%)
6mg (32%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • kararota

    02.24.14 Flag comment

    Hi @Buzzy,

    Thanks for reaching out. The original recipe from the cookbook calls for one chicken. Please let me know if there's anything else I can help with!

    All best,
    Kara

  • Donna Conner

    10.24.13 Flag comment

    I would like to make this; however, I noticed that Food Network version calls for 2 (2 1/2 to 3 lb) chickens, while the Cookstr version calls for just one chicken. (Other ingredient amounts are pretty much the same.) Which recipe is correct? Thank you.

 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
flavor Flavor
by Rocco DiSpirito
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
in-the-kitchen-with-david In the Kitchen with David
by David Venable
raos-cookbook Rao's Cookbook
by Frank Pellegrino
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?