Servings
Font
Back
0 from 3 votes

Devil’s Chicken (Pollo Diablo)

Devil's chicken (Pollo Diablo) is a roasted spatchcock chicken with olive oil, lemon, and chilies. Rub butter parsley paste at then end. This chicken roast recipe is perfect for a family Sunday dinner.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
1 hr
Total Time
1 hr 55 mins
Servings: 4 people
Course: Main Course , Dinner
Cuisine: American

Ingredients

  • 3 to 3-1/2 lb whole chicken
  • Salt & Pepper to season
  • 5 small red chilies finely minced
  • Juice of 1 lemon
  • 1/3 cup olive oil
  • 3-4 sage leaves or 1 sprig rosemary
  • 1 large shallot diced
  • 3 cloves garlic
  • 1 Handful parsley
  • 3 tbsp butter softened
  • 1/2 tsp salt

Instructions

    Cup of Yum
  1. Remove a backbone from chicken and cut out the top portion of beast bone. Flatten the chicken and season generously with salt and pepper. Place the chicken in a baking tray.
  2. Sprinkle the red chilies on the chicken and drizzle with lemon juice and olive oil. Toss to coat the chicken well.
  3. Add the herbs to the chicken and put the skin side up. Let it marinate for at least 1 hour. Turn the chicken over so that the skin side down after 30 minutes
  4. Preheat the oven to 450˚F. Roast the chicken for 30 minutes turning the chicken to the other side half way through the roasting.
  5. Meanwhile, process shallot, garlic, parsley until finely minced. Add the butter and process again to make a paste. Season the paste with salt.
  6. When chicken is roasted and fully cooked, switch the oven to a broil setting. Spread the half of butter paste on the skin. Broil for 2-3 minutes. Spread again with the rest of butter paste on the chicken and broil for another 2-3 minutes or until the skin gets slightly charred but not burning the butter paste.
  7. Let the chicken rest for 10 minutes. Carve the chicken into pieces and serve warm.