Pollo alla Diavola

Step by step

1. 1

   Cut chicken along the backbone with poultry shears (spatchcock).

2. 2

   Press flat.

3. 3

   Mix olive oil with lime juice, pressed garlic, chili, cayenne, paprika, rosemary, thyme, salt and pepper.

4. 4

   Rub chicken with the marinade, let rest at least 1 hr (better overnight).

5. 5

   Preheat oven to 220°C.

6. 6

   Place chicken skin side up in a roasting pan.

7. 7

   Roast 45 min until crispy brown, brushing with marinade.

8. 8

   If skin browns too fast, cover with foil.

9. 9

   Let rest 10 min.

10. 10

    Cut into pieces and serve immediately.