Chicken Diavola

Chicken Diavola

Serves 8

Only a few ingredients are bundled together to create this Italian classic roast chicken. Chilli is one of them, as this dish is devilishly spicy! Add as much as you can handle!

Cooked with love by @silviacollocaofficial and made with the Essteele Nonstick Roaster.


  • 1 large organic chicken, spatchcocked (ask your butcher to do this) salt flakes and freshly ground black pepper
  • 125 ml (1/2 cup) extra-virgin olive oil
  • 125 ml (1/2 cup) dry white wine
  • 5–6 red hot chillies, cut into chunks
  • fresh herbs (like marjoram, rosemary and oregano)
  • 3–4 garlic cloves, skin on, bashed with the back of a knife 2 small brown onions, peeled and halved
  • 1 lemon, cut into slices


  1. Preheat your oven to 220°C.
  2. Place the chicken in a large roasting tin and season well with salt and pepper.
  3. Mix together the olive oil, white wine, chilli and herbs in a jug, then pour evenly over the chickens.
  4. Scatter the garlic, onion halves and lemon slices into the tin, then roast for 1 hour–1 hour 10 minutes until the chicken is cooked through and golden brown on top.
  5. Remove and rest at room temperature for 10–15 minutes before carving.
  6. Serve with your favourite side dish and plenty of Sangiovese wine.
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