Spicy Chicken With Olives (Pollo Alla Diavola Con Olive)

"Freshly ground black pepper and red pepper flakes bring heat to a classic Italian dish called "Devil's Chicken". If you don't like much pepper, just cut back! This is a recipe from the magazine, La Cucina Italiana. It is easy and presents beautifully. Enjoy!"
photo by Mrs Goodall photo by Mrs Goodall
photo by Mrs Goodall
photo by Mrs Goodall photo by Mrs Goodall
photo by LifeIsGood photo by LifeIsGood
Ready In:
1hr 10mins




  • Position rack in upper third of oven; heat to 425°F Lightly grease 1 large roasting pan or 2 baking dishes with oil. Open chickens and put them, skin-side up, into pan.
  • In a small bowl, mix together mustard, black pepper, marjoram or oregano or sage, rosemary and red pepper flakes. Spread mustard mixture over chickens, distributing mixture evenly; season with salt. Drizzle each chicken with 1 teaspoon oil.
  • Bake chickens for 20 minutes. Sprinkle olives over chicken, add wine to pan and continue baking until skin is golden and chicken is cooked through, about 30 to 35 minutes more.
  • Transfer pan to a wire rack, tent with tin foil and let chickens rest for 5 minutes, spooning juices over the top. Serve with juices.

Questions & Replies

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  1. Mrs Goodall
    This is delicious. Easy. I used 4 chicken quarter and castlevelrano and kalamata olives. Thanks for posting! MERP'd for Susies World Tour 2019, Sue Chefs.
  2. fbflyfaster
    I originally found this recipe (or something close) in a now defunct magazine called Cucina Italiana in a Dr’s office waiting room. It’s become a standard preparation at our house. I nearly always have fresh rosemary, thyme and sage from the garden, and use pasture-raised chickens from a local rancher. I prefer to roast the chicken in a cast iron skillet over a wood fired grill, resulting in a nicely carmelized skin and hint of smokiness. Absolutely my favorite preparation for whole, half or cut-up chicken pieces.
  3. LifeIsGood
    This is a wonderful roast chicken recipe. I used one chicken but kept all the other amounts the same. The chicken was nice and crisp on the outside while remaining moist in its interior. The juices from the pan were AWESOME! Made for ZWT7 for the Golden Gourmets. Gratzie!
  4. bottomsupranch
    Followed this to the T, very, very good recipe and sooooooo easy. It's a keeper!


I love great food and I particularly like trying cuisines new to me! Although I don't prepare as much food as I used to, creating in my kitchen is still one of my favourite things to do. Enjoy!
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