Hot Roasted Tuscan Chicken
Pollo alla diavola
Very few recipes from Tuscany involve chili but this is a hot exception. A marinade of tiny peperoncini, sage and lemon juice make this roasted Tuscan chicken so fiercely hot that guests would ask the devil to take the cook. Another more prosaic explanation of the Italian name is that it the chicken is prepared over open fire, which has induced some recipes to leave out the chili all together, but I think that’s a shame.
Ingredients
1 chicken
2 lemons
2-3 dried peperoncini or 1 fresh chili
Fresh sage
olive oil
Salt and pepper
Preparation
Cut through the breast of the chicken with poultry shears and spread it out flat like a butterfly on a bed of alu foil.
Prepare a marinade of chopped sage, lemon juice, olive oil, salt, pepper, chili and peperoncini to taste.
Pour the marinade over the chicken and let it rest for at least two hours
Fold the foil aside and roast the chicken over a barbecue or in the oven at 180 C / 360 F for about one hour.
The chicken on the photo was prepared on a charcoal grill with a lid. In the oven – or on a barbecue without a lid – the skin becomes more golden, but the taste is the same.
Serve the hot roasted Tuscan chicken with salad, nice bread and wedges of lemon.
After hours in marinade the hot roasted Tuscan chicken is ready for the barbecue.
More inspiration to chicken for dinner
Chicken in almond and garlic sauce
