Chicken alla Diavola with Broccoli
- Makes4 servings
- Cook Time45 minutes
- 2
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.
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.
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