Chicken diavola with Mediterranean potatoes

Chicken diavola with Mediterranean potatoes

Serves 8

  • 2 organic chickens, butterflied 1/2 cup extra-origin olive oil
  • 1/2 cup of dry white wine
  • 5-6 red hot chillies (chilly peppers), halved cut into chucks
  • Fresh herbs (like marjoram, rosemary and oregano)
  • Salt and freshly ground black pepper, to season
  • 3 small onions, peeled and cut in half
  • 3-4 garlic cloves, skin on, bruised with the back of a knife
  • 1 lemon, cut into slices
  • a few handful so boiled potato wedges

Heat up your oven to 220°C, conventional or 180°C fan forced. Place the chickens onto a large roasting tray and season well with salt and pepper. Make sure to wash your hands thoroughly with soap and warm water straight after.

Mix oil, white wine, chopped chillies and herbs in a jug and pour onto the chickens. Scatter the garlic, onion halves, boiled potatoes and lemon slices over the tray. Roast for 60/70 minutes or until cooked through and golden brown on top, and allow to rest at room temperature for 10/15 minutes before carving. Serve with your favourite side dish and plenty of Single Batch Rosè or the Single batch Pinot Noir…


Recipe from “Cook Like An Italian” Season 2, Episode 10

Recipe Image

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