Whenever I find myself in Italy, which is usually at least once every year, I always order the polo (chicken) diavolo (devil) when we go out. I make it a lot at home too but it’s nice to have it cooked for me from time to time.
This is such an easy recipe. If you are a spice fan this is one you’ve got to try. It’s spicy because of the amount of black pepper used. I like to make it even spicier by drizzling a few tablespoons of my homemade chilli olive oil over the top.
You could of course use a good quality store bough chilli oil but they don’t compare to homemade.
This recipe is nice on the barbecue too. I might just show you that recipe when the sun comes out again. For now, I’m sure you won’t be disappointed with the oven roasted version.
Chicken Diavolo is nice served with a simple green salad
- 1 x large free range chicken (mine weighed 2 kilos.)
- 4 tablespoons olive oil
- 2 tablespoons Dijon Mustard
- 1 teaspoon smoked paprika
- ⅓ cup freshly ground black peppercorns
- Pre-heat your oven to 200c (400f)
- Season your chicken inside and out with salt and pepper and then truss it up tightly.
- Rub a little of the olive oil into the skin.
- Place the chicken on a rack in the oven and roast for about 40 minutes.
- Meanwhile place the ground pepper, Dijon mustard, paprika and two tablespoons of the olive oil in a bowl and whisk until nicely blended.
- Remove the browned chicken from the oven and spread the peppercorn mixture all over the breasts and legs.
- Return the chicken to the oven for about 20 minutes. The chicken is ready when the juices run clear when stuck in the thigh with a fork.
- Allow to rest for about 20 minutes before carving.
- Serve with a green salad and whatever you fancy. For a bit more heat, pour a little hot chilli olive oil over the top.