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Meat, Italy

Chicken diavola with roasted potatoes

Chicken diavola is a whole chicken, spatchcocked flat, marinated in chili, garlic, and lemon, then roasted with potatoes. For 4 people, it takes 1 hour 15 minutes, the level is easy, and the cost is €3.40 per serving. The key to success is flattening the chicken, which cooks fast and browns evenly.

Tonight, chicken diavola, spatchcocked and roasted, spiced up with chili and lemon, with roasted potatoes on the side.

Chicken diavola with roasted potatoes
Total time
1 h 15
Difficulty
Easy
Cost per person
€3.40
Calories per person
580 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall

Chicken diavola plays on the contrast between crisp, deeply golden skin and juicy meat, thanks to the quick cooking time of a spatchcocked bird. Chili, raw garlic, and lemon give it a bright, spicy kick without ever covering up the taste of the chicken itself. The potatoes roast right alongside and soak up all the pan juices.

It's a great dish for a Sunday when you have a bit of time to spare, or for a dinner with friends when you want one generous dish to put on the table. Since it's fairly spicy, it's best kept for adults, or you can cut back on the chili if kids are eating too. Mon Chou suggests it whenever you want something different from a classic roast chicken.

The ingredients

4 people

Butcher

  • Whole chicken 1.6 kg

Fruits and vegetables

  • Lemon 2
  • Garlic 4 cloves
  • Rosemary 3 sprigs
  • Potatoes 1 kg

Pantry

  • Chili powderoften in the pantry 2 tsp
  • Olive oiloften in the pantry 5 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

The step by step recipe

  1. Cut the chicken open along the backbone with kitchen shears and press down firmly to flatten it.

    Save the backbone for stock, it makes an excellent base.

  2. Mix the oil, chili powder, crushed garlic, and the juice of one lemon, then coat the chicken on both sides. 20 min

    Let it marinate for a few minutes, longer if you can, the chicken will taste even better.

  3. Place the chicken on a baking sheet skin side up, with the potato wedges and rosemary around it.

    Arrange the potatoes around the chicken so they soak up the juices.

  4. Roast at 210°C, turning the potatoes halfway through. 50 min

    Baste the chicken with its juices two or three times.

  5. Let it rest for ten minutes, carve the chicken, and serve with the remaining lemon cut into wedges. 10 min

    Resting makes the meat juicier.

Our tips to get it right

  • Pat the chicken skin dry with paper towels before coating it in the marinade, it will brown much better in the oven.
  • Cut the potatoes into even wedges so they all cook at the same speed under the chicken.
  • If your oven runs hot from the top, keep an eye on the last ten minutes so the skin doesn't burn before the thighs are done.

The variations

  • Swap the chili powder for red pepper flakes for a sharper, more rustic heat.
  • For a milder version kids can eat too, cut the chili in half and stir a little honey into the marinade.
  • Add red onion wedges alongside the potatoes, they caramelize and add a touch of sweetness.

What to serve it with

  • A green salad with lemon dressing
  • Bread to mop up the juices
  • A glass of cold lemonade

Storage

The chicken and potatoes keep for 2 to 3 days in the fridge in a sealed container. You can freeze the shredded meat for up to 2 months. Reheat in the oven rather than the microwave to keep the skin crisp.

Questions about this dish

Can you prep the chicken ahead of time?

Yes, you can marinate the chicken the night before and keep it covered in the fridge. It will taste even better by the time you roast it.

What if I don't have sturdy kitchen shears?

Ask your butcher to spatchcock the chicken for you, many will do it for free. Otherwise, a sharp knife and a bit of patience work just as well.

Can you use chicken pieces instead of a whole chicken?

Yes, bone in thighs or legs work well with the same marinade. Just cut the roasting time down to around 35 to 40 minutes.

Is this dish very spicy?

With two teaspoons of chili powder, the dish is spiced up but not fiery. Cut back on the amount if you prefer a milder flavor.

How long does it take to make a chicken diavola with roasted potatoes?

Count 1 h 15 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a chicken diavola with roasted potatoes?

About 580 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a chicken diavola with roasted potatoes cost?

About €3.40 per serving, or €13.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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