Pollo alla Diavola

Name: Pollo alla Diavola
Total time: 5 h 36 min
Yield: 4 servings
Ingredients: 1,600 g whole chicken; 4 clove Garlic; 4 sprig Fresh rosemary; 80 ml Extra-virgin olive oil; 2 tsp Chilli flakes; 2 tsp Ground black pepper; 2 tsp coarse sea salt; 2 piece Lemon

5 hr 36 min · 7 min 20s active · makes ~1.9 kg · Medium

Pollo alla Diavola is a whole spatchcocked chicken fired with garlic, chilli flakes, rosemary and lemon until the skin chars and crisps.

See more →

Pollo alla Diavola

Pollo alla Diavola is a whole spatchcocked chicken fired with garlic, chilli flakes, rosemary and lemon until the skin chars and crisps.

See more →

TOTAL TIME

5 hr 36 min

ACTIVE TIME

7 min 20s

QUANTITY

~1.9 kg

DIFFICULTY

Medium

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/8

Tools0/12

Ingredients

0/8 gathered · 4 servings

1,600g

4clove

4sprig

80ml

2tsp

2piece

#	Quantity	Notes	State
1	1,600g	—	—
2	4clove	—	—
3	4sprig	—	—
4	80ml	—	—
5	2tsp	—	—
6	2tsp	—	—
7	2tsp	—	—
8	2piece	—	—

Tools

14 items

Serveware

1 item

Procedure

31 steps

1 of 31

Place the whole chicken breast-side down on the chopping board.

Whole chicken · 1,600 g

⏱ 5s

ResultWhole chicken

2 of 31

Cut along both sides of the backbone with kitchen scissors and remove it, then turn the chicken breast-side up and press firmly on the breastbone with the heel of your hand until it cracks flat.

Whole chicken · step 1

⏱ 2 min

ResultSpatchcocked chicken

3 of 31

Cut two or three deep slashes through the skin and flesh of each thigh and drumstick so the marinade can penetrate.

Spatchcocked chicken · step 2

⏱ 45s

ResultScored spatchcocked chickenused in step 15

4 of 31

Lay the garlic cloves on the chopping board.

Garlic · 4 clove

⏱ 5s

ResultGarlic

5 of 31

Lay each clove flat and press the blade of the knife down firmly to loosen the skin, then pull the skin away and discard it.

Garlic · step 4

⏱ 30s

ResultPeeled garlic cloves

6 of 31

Crush each peeled clove flat under the blade of the knife so it splits and opens.

Peeled garlic cloves · step 5

⏱ 20s

ResultCrushed garlic clovesused in step 8

7 of 31

Put the rosemary sprigs into the dish.

Fresh rosemary · 4 sprig

⏱ 5s

ResultFresh rosemary

8 of 31

Add the crushed garlic to the dish with the rosemary.

Crushed garlic cloves · step 6

⏱ 5s

ResultCrushed garlic cloves and Fresh rosemary

9 of 31

Pour the extra-virgin olive oil into the dish.

Extra-virgin olive oil · 80 ml

⏱ 5s

ResultCrushed garlic cloves and Fresh rosemary and extra-virgin olive oil

10 of 31

Scatter the chilli flakes into the dish.

Chilli flakes · 2 tsp

⏱ 5s

ResultCrushed garlic clove and Fresh rosemary mixture

11 of 31

Add the ground black pepper to the dish.

Ground black pepper · 2 tsp

⏱ 5s

ResultCrushed garlic clove and Fresh rosemary mixture

12 of 31

Add the coarse sea salt to the dish.

Coarse sea salt · 2 tsp

⏱ 5s

ResultCrushed garlic clove and Fresh rosemary mixture

13 of 31

Halve the lemons and squeeze their juice directly into the dish, then drop the squeezed halves in too.

Lemon · 2 piece

⏱ 5s

ResultCrushed garlic clove and Fresh rosemary mixture

14 of 31

Stir everything together until the salt is dissolved and the marinade is well combined.

⏱ 20s

ResultMixed diavola marinade

15 of 31

Lay the scored chicken into the dish skin-side down.

Scored spatchcocked chicken · step 3

⏱ 10s

ResultScored spatchcocked chicken and mixed diavola marinade

16 of 31

Turn the chicken several times and rub the marinade all over it, working it into the slashes and under any loose skin.

⏱ 1 min

ResultMarinated spatchcocked chicken

17 of 31

Cover the dish tightly with cling film.

⏱ 10s

18 of 31

Slide the dish into the refrigerator.

⏱ 10s

ResultMarinated spatchcocked chicken

19 of 31

Leave the chicken to marinate for at least 4 hours, or overnight, turning it once halfway through.

⏱ 4 hr

ResultOvernight-marinated chicken

20 of 31

Take the dish out of the refrigerator.

⏱ 5s

ResultOvernight-marinated chicken

21 of 31

Peel the cling film off the dish and discard it.

⏱ 5s

22 of 31

Leave the chicken to come to room temperature for 30 minutes before cooking.

⏱ 30 min

ResultRoom-temperature marinated chickenused in step 24

23 of 31

Preheat the oven

220°C

⏱ 10 min

24 of 31

Lift the chicken out of the marinade and lay it skin-side up in the roasting tin, leaving most of the marinade behind.

Room-temperature marinated chicken · step 22

⏱ 10s

ResultRoom-temperature marinated chicken

25 of 31

Spoon the remaining marinade, garlic and rosemary over and around the chicken in the tin.

⏱ 5s

ResultChicken dressed with marinade

26 of 31

Slide the roasting tin into the oven.

⏱ 10s

ResultChicken dressed with marinade

27 of 31

Roast until the skin is deeply golden and charred at the edges and the juices run clear when you pierce the thickest part of the thigh with a skewer, about 45 minutes. Check the thickest piece reads 74 °C on a thermometer.

220°C

⏱ 45 min

ResultRoasted diavola chicken

28 of 31

Pull the tin from the oven using oven gloves and set it on the kitchen counter.

⏱ 10s

ResultRoasted diavola chicken

29 of 31

Leave the chicken to rest in the tin for 10 minutes so the juices settle back into the meat.

⏱ 10 min

ResultRested diavola chicken

30 of 31

Lift the chicken onto a large serving platter, leaving the pan juices in the tin.

Rested diavola chicken · step 29

⏱ 15s

ResultRested diavola chicken

31 of 31

Spoon all the garlicky, spiced pan juices from the tin over the chicken and serve straight away.

⏱ 10s

ResultPollo alla Diavola

Total Time5 hr 36 min

#	Product	Tool	Action
1	1,600 g		Place the whole chicken breast-side down on the chopping board.⏱ 5sResultWhole chicken
2	Whole chickenstep 1		Cut along both sides of the backbone with kitchen scissors and remove it, then turn the chicken breast-side up and press firmly on the breastbone with the heel of your hand until it cracks flat.⏱ 2 minResultSpatchcocked chicken
3	Spatchcocked chickenstep 2		Cut two or three deep slashes through the skin and flesh of each thigh and drumstick so the marinade can penetrate.⏱ 45sResultScored spatchcocked chickenused in step 15
4	4 clove		Lay the garlic cloves on the chopping board.⏱ 5sResultGarlic
5	Garlicstep 4		Lay each clove flat and press the blade of the knife down firmly to loosen the skin, then pull the skin away and discard it.⏱ 30sResultPeeled garlic cloves
6	Peeled garlic clovesstep 5		Crush each peeled clove flat under the blade of the knife so it splits and opens.⏱ 20sResultCrushed garlic clovesused in step 8
7	4 sprig		Put the rosemary sprigs into the dish.⏱ 5sResultFresh rosemary
8	Crushed garlic clovesstep 6		Add the crushed garlic to the dish with the rosemary.⏱ 5sResultCrushed garlic cloves and Fresh rosemary
9	80 ml		Pour the extra-virgin olive oil into the dish.⏱ 5sResultCrushed garlic cloves and Fresh rosemary and extra-virgin olive oil
10	2 tsp		Scatter the chilli flakes into the dish.⏱ 5sResultCrushed garlic clove and Fresh rosemary mixture
11	2 tsp		Add the ground black pepper to the dish.⏱ 5sResultCrushed garlic clove and Fresh rosemary mixture
12	2 tsp		Add the coarse sea salt to the dish.⏱ 5sResultCrushed garlic clove and Fresh rosemary mixture
13	2 piece		Halve the lemons and squeeze their juice directly into the dish, then drop the squeezed halves in too.⏱ 5sResultCrushed garlic clove and Fresh rosemary mixture
14	—		Stir everything together until the salt is dissolved and the marinade is well combined.⏱ 20sResultMixed diavola marinade
15	Scored spatchcocked chickenstep 3		Lay the scored chicken into the dish skin-side down.⏱ 10sResultScored spatchcocked chicken and mixed diavola marinade
16	—		Turn the chicken several times and rub the marinade all over it, working it into the slashes and under any loose skin.⏱ 1 minResultMarinated spatchcocked chicken
17	—		Cover the dish tightly with cling film.⏱ 10s
18	—		Slide the dish into the refrigerator.⏱ 10sResultMarinated spatchcocked chicken
19	—		Leave the chicken to marinate for at least 4 hours, or overnight, turning it once halfway through.⏱ 4 hrResultOvernight-marinated chicken
20	—		Take the dish out of the refrigerator.⏱ 5sResultOvernight-marinated chicken
21	—		Peel the cling film off the dish and discard it.⏱ 5s
22	—		Leave the chicken to come to room temperature for 30 minutes before cooking.⏱ 30 minResultRoom-temperature marinated chickenused in step 24
23	—	220°C	Preheat the oven⏱ 10 min
24	Room-temperature marinated chickenstep 22		Lift the chicken out of the marinade and lay it skin-side up in the roasting tin, leaving most of the marinade behind.⏱ 10sResultRoom-temperature marinated chicken
25	—		Spoon the remaining marinade, garlic and rosemary over and around the chicken in the tin.⏱ 5sResultChicken dressed with marinade
26	—		Slide the roasting tin into the oven.⏱ 10sResultChicken dressed with marinade
27	—	220°C	Roast until the skin is deeply golden and charred at the edges and the juices run clear when you pierce the thickest part of the thigh with a skewer, about 45 minutes. Check the thickest piece reads 74 °C on a thermometer.⏱ 45 minResultRoasted diavola chicken
28	—		Pull the tin from the oven using oven gloves and set it on the kitchen counter.⏱ 10sResultRoasted diavola chicken
29	—		Leave the chicken to rest in the tin for 10 minutes so the juices settle back into the meat.⏱ 10 minResultRested diavola chicken
30	Rested diavola chickenstep 29		Lift the chicken onto a large serving platter, leaving the pan juices in the tin.⏱ 15sResultRested diavola chicken
31	—		Spoon all the garlicky, spiced pan juices from the tin over the chicken and serve straight away.⏱ 10sResultPollo alla Diavola
Total Time			5 hr 36 min

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	851kcal
	65g
	58g
	14g
	7g
	1g
	2g
	1,466mg

Ingredients0/8

Tools0/12

Recipe

Pollo alla Diavola

Pollo alla Diavola is a whole spatchcocked chicken fired with garlic, chilli flakes, rosemary and lemon until the skin chars and crisps.

What you’ll doYou will flatten a whole chicken by removing its backbone and cracking the breastbone, then score the thighs and drumsticks. You'll crush garlic and combine it with rosemary, olive oil, chilli flakes, pepper, salt and lemon juice to make a marinade. The chicken goes skin-side down into this, gets turned and coated thoroughly, then refrigerates for at least 4 hours or overnight. Before roasting, you'll let it return to room temperature for 30 minutes.

Serves4

Total5 hr 36 min

LevelMedium

Ingredients

Whole chicken1,600 g
Garlic4 clove
Fresh rosemary4 sprig
Extra-virgin olive oil80 ml
Chilli flakes2 tsp
Ground black pepper2 tsp
Coarse sea salt2 tsp
Lemon2 piece

Tools

Large shallow dishSpoonLarge serving platterOvenRoasting tinChef's knifeSkewerCling filmRefrigeratorKitchen scissorsOven gloveChopping boardSkewersThermometer

Method

Place the whole chicken breast-side down on the chopping board.

5sChopping boardWhole chicken · 1,600 g

Cut along both sides of the backbone with kitchen scissors and remove it, then turn the chicken breast-side up and press firmly on the breastbone with the heel of your hand until it cracks flat.

2 minChopping board, Kitchen scissors, Chefs knifeWhole chicken · step 1

Cut two or three deep slashes through the skin and flesh of each thigh and drumstick so the marinade can penetrate.

Result · Scored spatchcocked chicken · used in step 15

45sChopping board, Chefs knifeSpatchcocked chicken · step 2

Lay the garlic cloves on the chopping board.

5sChopping boardGarlic · 4 clove

Lay each clove flat and press the blade of the knife down firmly to loosen the skin, then pull the skin away and discard it.

30sChopping board, Chefs knifeGarlic · step 4

Crush each peeled clove flat under the blade of the knife so it splits and opens.

Result · Crushed garlic cloves · used in step 8

20sChopping board, Chefs knifePeeled garlic cloves · step 5

Put the rosemary sprigs into the dish.

5sLarge shallow dishFresh rosemary · 4 sprig

Add the crushed garlic to the dish with the rosemary.

5sLarge shallow dishCrushed garlic cloves · step 6

Pour the extra-virgin olive oil into the dish.

5sLarge shallow dishExtra-virgin olive oil · 80 ml

Scatter the chilli flakes into the dish.

5sLarge shallow dishChilli flakes · 2 tsp

Add the ground black pepper to the dish.

5sLarge shallow dishGround black pepper · 2 tsp

Add the coarse sea salt to the dish.

5sLarge shallow dishCoarse sea salt · 2 tsp

Halve the lemons and squeeze their juice directly into the dish, then drop the squeezed halves in too.

5sLarge shallow dishLemon · 2 piece

Stir everything together until the salt is dissolved and the marinade is well combined.

20sLarge shallow dish, Spoon

Lay the scored chicken into the dish skin-side down.

10sLarge shallow dishScored spatchcocked chicken · step 3

Turn the chicken several times and rub the marinade all over it, working it into the slashes and under any loose skin.

1 minLarge shallow dish

Cover the dish tightly with cling film.

10sLarge shallow dish, Cling film

Slide the dish into the refrigerator.

10sLarge shallow dish, Refrigerator

Leave the chicken to marinate for at least 4 hours, or overnight, turning it once halfway through.

4 hrLarge shallow dish

Take the dish out of the refrigerator.

5sLarge shallow dish, Refrigerator

Peel the cling film off the dish and discard it.

5sLarge shallow dish, Cling film

Leave the chicken to come to room temperature for 30 minutes before cooking.

Result · Room-temperature marinated chicken · used in step 24

30 minLarge shallow dish

Preheat the oven

220°C10 minOven

Lift the chicken out of the marinade and lay it skin-side up in the roasting tin, leaving most of the marinade behind.

10sRoasting tinRoom-temperature marinated chicken · step 22

Spoon the remaining marinade, garlic and rosemary over and around the chicken in the tin.

5sRoasting tin

Slide the roasting tin into the oven.

10sRoasting tin, Oven, Oven glove

220°C45 minRoasting tin, Oven, Skewers, Thermometer

Pull the tin from the oven using oven gloves and set it on the kitchen counter.

10sRoasting tin, Oven, Oven glove

Leave the chicken to rest in the tin for 10 minutes so the juices settle back into the meat.

10 minRoasting tin

Lift the chicken onto a large serving platter, leaving the pan juices in the tin.

15sLarge serving platterRested diavola chicken · step 29

Spoon all the garlicky, spiced pan juices from the tin over the chicken and serve straight away.

Result · Pollo alla Diavola

10sLarge serving platter

Printed 7 October 2026