Playfully named Pollo alla Diavola, or Devil’s Chicken, this traditionally spicy fire-roasted whole chicken recipe has brought tears to the eyes of Italians for centuries. This variation tones down the spice yet keeps the heat and classic Mediterranean flavors, including bone-in, skin-on chicken thighs, pepperoncini peppers and a whole lot of garlic.
For additional healthy alternatives, use skinless, boneless thighs instead and reduce the olive oil. You can also switch for other roasted vegetables; Brussels sprouts, potatoes, carrots, parsnips and sweet potatoes make excellent alternatives.
With an oven this hot though, be sure to keep a close eye on the vegetables! The cook time can vary if you try something other than cauliflower and broccoli. Feel free to use more (or less) red pepper flakes to suit your tastes.
Pollo alla Diavola with Roasted Cauliflower and Broccoli
Serves: 4
Ingredients
- 1 tablespoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon paprika
- 2 teaspoons red pepper flakes
- ½ to 1 tablespoon salt (see note below on nutrition/calories and sodium)
- 2 teaspoons black pepper
- 3 pounds bone-in, skin-on chicken thighs, trimmed and patted dry
- ¼ cup oil plus 2 tablespoons, divided
- 1 broccoli crown and 1 cauliflower head; cut into 3-inch flowerets
- 12 cloves of garlic, peeled but kept whole
- ½ cup pepperoncini, chopped finely and drained
- 2 ounces crumbled feta cheese
Instructions
- Heat oven to 475 degrees F with rack in middle position.
- Stir together all of the spices in a large bowl, then rub 2 tablespoons of the spice mixture into the chicken including under the skin.
- Mix quarter-cup of oil and garlic with remaining spice mixture in large bowl; add vegetables, tossing to coat.
- Heat 2 tablespoons of olive oil in a skillet until shimmering over medium-high heat. Place the thighs in the skillet skin-side down. Cook without moving until skin becomes golden brown, about 5-8 minutes.
- When cooked, reserve 2 tablespoons of cooked fat/oil from the pan. Appropriately discard remainder.
- Place the whole garlic in the center of the sheet pan and surround with the chicken, skin-side up. Surround chicken with vegetables. While pan will seem crowded, vegetables will reduce.
- Roast for about 35 minutes or until the thickest part of the thighs reach 175 degrees F.
- Transfer roasted garlic to a bowl and mash thoroughly; put cooked chicken on a plate and vegetables on a serving platter.
- Pour a quarter-cup of water on the sheet pan and use it to loosen any browned bits. Pour the water over the garlic, then add pepperoncini and reserved chicken fat. Mix well and season with salt and pepper to taste.
- Pour this sauce over the vegetables to coat evenly, then add chicken to vegetables, drizzling with remaining sauce. Top with feta cheese.
Nutrition Facts per Serving:
- Calories: 404
- Protein: 16g
- Carbohydrate: 5g
- Saturated Fat: 5g
- Cholesterol: 1.5mg
- Sodium: 688mg
- Dietary Fiber: 2g
- Fat: 7.5g
- Trans fats: 0g
Source: The culinary team at Avera McKennan Hospital & University Health Center adapted this from Milk Street: Tuesday Night Mediterranean by Christopher Kimball.
Note: The sodium level of this dish can vary depending on the type of meat and pepperoncini used. So too can the calories. Consider omitting the salt or using half (or less) of it to cut sodium. While not as tender, you can use boneless, skinless chicken breasts in the recipe to reduce calories and fat, too.
