Italian Devil's Chicken

The chicken is butterflied so it cooks evenly, the skin turns crisp, and the garlic, lemon, rosemary and chili work their way deep into the meat. It’s bold without being silly-hot, the kind of chicken that wakes up the table without setting fire to the curtains.

The trick is to grate the garlic into a paste, then tuck most of it under the skin. That way you get deep garlic flavor without burnt bitter bits on top. The lemon and vinegar are also doing more than just cutting the fat, they make the chili feel brighter and cleaner on the tongue.

INGREDIENTS

Chicken

• 1 whole chicken, approx. 3.5lb - 1.6kg
• 3 tbsp olive oil (Divided)
• 1 tbsp lemon juice
• 1 tbsp white wine vinegar
• 1 tbsp chopped rosemary
• 1 tsp dried oregano
• 1-2 tsp chili flakes, to taste
• 1 tsp smoked paprika, optional
• 1½ tsp fine sea salt
• Black pepper
• 3 garlic cloves, finely grated
• 1 lemon, cut into wedges
• Extra olive oil for cooking

To Serve

• Roast potatoes
• Green salad
• Extra lemon wedges

DIRECTIONS

1. Place the chicken breast-side down on a board. Using kitchen scissors, cut along both sides of the backbone and remove it. Turn the chicken over and press firmly on the breastbone to flatten it. You should hear a crack.
2. In a small bowl, mix 2 tablespoons olive oil, lemon juice, white wine vinegar, rosemary, oregano, chili flakes, smoked paprika, fine sea salt and black pepper.
3. In a separate bow, add the grated garlic, 1 tablespoon olive oil and salt. Mix set aside.
4. Gently loosen the skin over the breasts and with your fingers. Rub the garlic oil under the skin. Add some of the marinade under the skin and pour and rub the remaining marinade over the outside of the chicken.
5. Cover and refrigerate for at least 1 hour, or overnight for deeper flavour.
6. Remove the chicken from the fridge 30 minutes before cooking.
7. Preheat your oven to 425°F – 220°C.
8. Place the chicken skin-side up in a roasting pan. Drizzle with a little extra olive oil and tuck the lemon wedges around, slightly under the chicken.
9. Roast for 40-50 minutes, basting once or twice, until the skin is golden and crisp, and the thickest part of the thigh reaches 165°F – 74°C.
10. For extra crisp skin, finish under the grill/broiler for 2-3 minutes, watching closely so the chili doesn’t catch.
11. Rest the chicken in the pan for 15 minutes before carving. Spoon over the pan juices and serve with roast potatoes, a green salad and extra lemon wedges.