Chicken a La Diavolo

Be the first to review
READY IN: 35mins
Recipe by The Kissing Cook

This recipe is courtesy of Terrance Brennan, Picholine Restaurant, New York City. Simple and VERY easy. You won't be sorry

Ingredients Nutrition


  1. In a large bowl, bruise lemon zest and rosemary between fingers to release oils. Stir in 6 Tbs. oil and the garlic. Place chicken in marinade, cover and refrigerate, turning occasionally, at least 8 hours or overnight. Preheat oven to 450°F Remove chicken from marinade and season with salt and pepper. Heat remaining 4 Tbs. oil in a large skillet over high heat until oil is hot, but not smoking. Add chicken, skin-side down. Place chicken brick on top of chicken. (I just wrap a brick in heavy duty aluminum foil) Cook until the underside is golden brown, about 4 minutes. place skillet with brick in oven and bake until juices run clear when pierced in the thickest part of the ghigh about 14 minutes. Serves 4. Serve with rice pilaf.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a