LUPA POLLO ALLA DIAVOLA (Deviled Roast Chicken with Vegetables)

Recipe by mahtavajon Nye
READY IN: 1hr 10mins




  • The"devil's oil" needs to steep overnight, and the chicken halves need to marinate at least four hours DEVIL'S OIL: Combine all ingredients in heavy small saucepan.
  • Cook over medium heat until oil bubbles at edge of pan and thermometer registers 200 degrees F, stirring occasionally, about 10 minutes.
  • Set oil aside overnight to steep.
  • Strain oil through fine sieve into small bowl, pressing on solids to extract as much oil as possible.
  • Season oil to taste with salt.
  • (Can be made 3 days ahead. Cover and refrigerate. Bring to room temperature before serving.) CHICKEN?
  • VEGETABLES: Whisk 1 cup olive oil and 1/4 cup pepper in 15 x 10 x 2-inch glass baking dish to blend.
  • Add chicken halves to pepper oil; turn to coat well and arrange in single layer.
  • Tuck lemon slices between and on top of chicken halves.
  • Spoon some pepper oil fro dish over chicken halves.
  • Cover with plastic wrap and refrigerate overnight, turning chicken halves occasional.
  • Preheat oven to 500 degrees F.
  • Heat 2 heavy large (11- to 12-inch) ovenproof skillets (preferably cast iron) over medium-high heat 5 minutes.
  • Add 3 tablespoons olive oil to each.
  • Remove chicken halves from pepper oil and discard lemon slices; sprinkle each chicken half with coarse salt and black pepper.
  • Place 2 chicken halves, skin side down, in each skillet.
  • Cook until skin is deep golden brown, about 8 minutes.
  • Place skillets in oven and roast until chicken is cooked through and thermometer inserted into thickest part of thigh registers 180 degrees F, about 25 minutes.
  • Using tongs, turn chicken skin side up in skillets; let rest 5 minutes.
  • Heat remaining 4 tablespoons olive oil in heavy large saucepan over medium-high heat.
  • Add onion, carrots and celery; sauté until celery begins to look translucent, about 8 minutes.
  • Add chicken broth and bring to boil.
  • Reduce heat to medium-low; cover saucepan and simmer until vegetables are tender, about 25 minutes.
  • Mix glaze into vegetables; season with salt and pepper.
  • Spoon vegetables onto platter.
  • Drizzle with extra-virgin olive oil.
  • Top with chicken.
  • Serve chicken and vegetables, passing devil's oil separately.