Pollo alla Diavola (Devil's Chicken)

🛒 Ingredients

• Whole Chicken, spatchcocked 450 g · 1080 kcal
• Olive Oil 27 g · 243 kcal
• Garlic cloves 16 g · 24 kcal
• Red Chili Flakes 4 g · 10 kcal
• Fresh Rosemary sprigs 2 g · 3 kcal
• Fresh Thyme sprigs 2 g · 3 kcal
• Lemon 50 g · 10 kcal

👨‍🍳 Instructions

1. Prepare the chicken by spatchcocking it: place the chicken breast-side down, use strong kitchen shears to cut along both sides of the backbone, then open it flat and press down firmly on the breastbone to flatten.
2. In a small bowl, combine olive oil, minced garlic, red chili flakes, finely chopped rosemary, and thyme; season generously with salt and freshly ground black pepper.
3. Rub the herb and chili mixture all over the chicken, ensuring it gets under the skin as well. Let it marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
4. Preheat your grill or oven to medium-high heat (around 200°C / 400°F). For grilling, place the chicken skin-side down first.
5. Grill or roast the chicken for 40-50 minutes, flipping halfway if grilling, until a meat thermometer inserted into the thickest part of the thigh (avoiding bone) reads 74°C (165°F) and the skin is crispy.
6. Once cooked, remove the chicken from the heat and let it rest for 10 minutes before carving. Squeeze fresh lemon juice over the chicken just before serving.