The Devils Chicken (Pollo al Diavolo)

by Charlie McCarthy, Sr.

main chicken italian

Cookware

roasting pan
small bowl
medium bowl

Ingredients

2 1/2 lbs chicken
salt
pepper
2 tbsp olive oil
1/4 cups black pepper
salt
2 tbsp mustard
1 tbsp olive oil
1 cups parsley
1 red onion
12 cherry tomatoes
2 tbsp olive oil
1 tbsp red wine vinegar
salt
pepper
spicy oil

Instructions

Step 1

Preheat the oven to 400F.

Step 2

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

Step 3

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

Step 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.

Step 5

While the chicken rests, in a medium bowl, combine the parsley, red onion, cherry tomatoes, the olive oil, the red wine vinegar, and salt and pepper to taste and toss well.

Step 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.