Skip to main content
LoginSign Up
Chicken alla Diavola with Broccoli

Chicken alla Diavola with Broccoli

By Rose HattabaughApril 6, 2021

  • Makes
    4 servings
  • Cook Time
    45 minutes
  • Rating

The chicken for Italian pollo alla diavola, or devil’s-style chicken, usually is spatchcocked and grilled. The name is a reference to cooking the chicken over flames and/or the seasonings that make the bird diabolically spicy. For our easy weeknight version, we use quick-cooking chicken parts instead of a whole bird, season them generously with both red pepper flakes and black pepper, then roast them on a baking sheet in a very hot oven. We also toss broccoli florets onto the baking sheet for a complete one-pan dinner. A simple garlic-lemon pan sauce spiked with peperoncini finishes the dish and adds another layer of piquancy.

Tip

Don’t cut the broccoli crowns into small florets. Keep them in largish 3-inch pieces so they don’t overcook. For this recipe, we use only broccoli crowns, not the lower parts of the stems, because the crowns never require peeling and are quick and easy to prep. Don’t worry if the baking sheet is crowded after the broccoli is added. Both the chicken and broccoli reduce in size during cooking.

Ingredients
  • 1

    tablespoon dried thyme

  • 1¼

    teaspoons red pepper flakes

  • Kosher salt and ground black pepper

  • 4

    12-ounce bone-in, skin-on chicken breasts or 3 pounds bone-in, skin-on chicken thighs, trimmed and patted dry

  • ¼

    cup plus 2 tablespoons extra-virgin olive oil, divided

  • 2

    pounds broccoli crowns, cut into 3-inch florets

  • 8

    medium garlic cloves, peeled

  • 1

    tablespoon grated lemon zest, plus lemon wedges to serve

  • ½

    cup chopped drained peperonicini

  • ¼

    cup lightly packed fresh oregano, chopped

Step 1

Heat the oven to 475°F with a rack in the middle position. In a large bowl, stir together the thyme, pepper flakes and 2 teaspoons each salt and black pepper.

Sprinkle 2 tablespoons of the mix onto all sides of the chicken. To the remaining seasoning mix in the bowl, add the ¼ cup oil and the broccoli, then toss to coat.

Step 2

Place the garlic in the center of a rimmed baking sheet, then arrange the chicken, skin up, around the garlic; this placement helps prevent the garlic from scorching during roasting.

Arrange the broccoli in an even layer around the chicken. Roast until the thickest part of the breasts (if using) reaches 160°F and the thickest part of the thighs (if using) reaches 175°F, about 30 minutes.

Step 3

Using tongs, transfer the chicken and broccoli to a serving platter. Transfer the garlic to a medium bowl and, using a fork, mash to a rough paste.

Carefully pour ¼ cup water onto the baking sheet and scrape up any browned bits. Pour the pan juices over the garlic and add the lemon zest and peperoncini, then whisk in the remaining 2 tablespoons oil.

Taste and season with salt and pepper. Pour the sauce over the chicken and broccoli, then sprinkle with oregano. Serve with lemon wedges.