Cookstr.com

The Devil’s Chicken

Updated February 23, 2016
This image courtesy of Joseph DeLeo

4 servings

Cooking Methodroasting

CostInexpensive

Easy

Total Timeunder 2 hours

OccasionCasual Dinner Party

Recipe Coursemain course

Dietary Considerationlactose-free, peanut free, soy free, tree nut free

Mealdinner

Taste and Texturecrisp, herby, hot & spicy, juicy, savory

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

Instructions

Preheat the oven to 400°F.

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.

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.

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.

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.

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.

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This was too peppery even for me, much as I liked the taste of it -- I wondered what wine Joe would pair with it. But there were also a lot of problems with the mechanics. It was hard to spread the mustard-pepper crust on the chicken (better on a steak), and then when I started to carve the chicken, what crust there was fell off.

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

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.

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