LUPA POLLO ALLA DIAVOLA (DEVILED ROAST CHICKEN WITH VEGETABLES)
Make and share this LUPA POLLO ALLA DIAVOLA (Deviled Roast Chicken with Vegetables) recipe from Food.com.
Provided by mahtavajon Nye
Categories Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- The"devil's oil" needs to steep overnight, and the chicken halves need to marinate at least four hours DEVIL'S OIL: Combine all ingredients in heavy small saucepan.
- Cook over medium heat until oil bubbles at edge of pan and thermometer registers 200 degrees F, stirring occasionally, about 10 minutes.
- Set oil aside overnight to steep.
- Strain oil through fine sieve into small bowl, pressing on solids to extract as much oil as possible.
- Season oil to taste with salt.
- (Can be made 3 days ahead. Cover and refrigerate. Bring to room temperature before serving.) CHICKEN?
- VEGETABLES: Whisk 1 cup olive oil and 1/4 cup pepper in 15 x 10 x 2-inch glass baking dish to blend.
- Add chicken halves to pepper oil; turn to coat well and arrange in single layer.
- Tuck lemon slices between and on top of chicken halves.
- Spoon some pepper oil fro dish over chicken halves.
- Cover with plastic wrap and refrigerate overnight, turning chicken halves occasional.
- Preheat oven to 500 degrees F.
- Heat 2 heavy large (11- to 12-inch) ovenproof skillets (preferably cast iron) over medium-high heat 5 minutes.
- Add 3 tablespoons olive oil to each.
- Remove chicken halves from pepper oil and discard lemon slices; sprinkle each chicken half with coarse salt and black pepper.
- Place 2 chicken halves, skin side down, in each skillet.
- Cook until skin is deep golden brown, about 8 minutes.
- Place skillets in oven and roast until chicken is cooked through and thermometer inserted into thickest part of thigh registers 180 degrees F, about 25 minutes.
- Using tongs, turn chicken skin side up in skillets; let rest 5 minutes.
- Heat remaining 4 tablespoons olive oil in heavy large saucepan over medium-high heat.
- Add onion, carrots and celery; sauté until celery begins to look translucent, about 8 minutes.
- Add chicken broth and bring to boil.
- Reduce heat to medium-low; cover saucepan and simmer until vegetables are tender, about 25 minutes.
- Mix glaze into vegetables; season with salt and pepper.
- Spoon vegetables onto platter.
- Drizzle with extra-virgin olive oil.
- Top with chicken.
- Serve chicken and vegetables, passing devil's oil separately.
ROAST CHICKEN & VEGETABLES
A one-pot meal that is so easy and succulent, you'll wonder why you never cooked it before! This roast chicken is bursting with running juices and is a total crowd-pleaser so it's perfect for entertaining! Throw it in the oven for 2 hours and forget about it ;)
Provided by esactress
Categories < 4 Hours
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400º. Place whole chicken in the center of a roasting pan.
- In a large bowl, combine the sliced zucchini, squash, brussels sprouts, onions and carrots. In a small microwave-safe container, melt 2 tablespoons butter (about 45 seconds to 1 minute). Drizzle melted butter over veggies and sprinkle with generous amounts of salt and pepper. Toss veggies to coat.
- Gently soften the remaining 2 tablespoons of butter (about 10 to 15 seconds in microwave). With your hands or a pastry brush, coat the chicken with the butter. Once chicken is buttered, evenly sprinkle on the rosemary (crushing with your fingers as you sprinkle), the garlic powder, onion powder, paprika, cayenne and generous amounts of salt and pepper.
- Place buttered vegetables all around the chicken (it may look like a lot, but trust me, they shrink a bit during cooking). Pour the half can of low-sodium chicken broth evenly over the vegetables, then place the roasting pan on the center rack of preheated oven and cook for 1 hour and 50 minutes to 2 hours. Slice chicken, and serve!
Nutrition Facts : Calories 936.1, Fat 65.8, SaturatedFat 22.8, Cholesterol 274.4, Sodium 450, Carbohydrate 23.6, Fiber 7.2, Sugar 12.1, Protein 62.3
SPICY CHICKEN WITH OLIVES (POLLO ALLA DIAVOLA CON OLIVE)
Freshly ground black pepper and red pepper flakes bring heat to a classic Italian dish called "Devil's Chicken". If you don't like much pepper, just cut back! This is a recipe from the magazine, La Cucina Italiana. It is easy and presents beautifully. Enjoy!
Provided by Nif_H
Categories Whole Chicken
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Position rack in upper third of oven; heat to 425°F Lightly grease 1 large roasting pan or 2 baking dishes with oil. Open chickens and put them, skin-side up, into pan.
- In a small bowl, mix together mustard, black pepper, marjoram or oregano or sage, rosemary and red pepper flakes. Spread mustard mixture over chickens, distributing mixture evenly; season with salt. Drizzle each chicken with 1 teaspoon oil.
- Bake chickens for 20 minutes. Sprinkle olives over chicken, add wine to pan and continue baking until skin is golden and chicken is cooked through, about 30 to 35 minutes more.
- Transfer pan to a wire rack, tent with tin foil and let chickens rest for 5 minutes, spooning juices over the top. Serve with juices.
Nutrition Facts : Calories 806.7, Fat 56.9, SaturatedFat 15.9, Cholesterol 249.5, Sodium 456.4, Carbohydrate 4.4, Fiber 1.6, Sugar 0.5, Protein 59.3
CHICKEN ALLA DIAVOLA (THE HEALTHY WAY!)
This healthier version uses boneless skinless breasts instead of the traditional whole chicken spatchcocked. Chicken Alla Diavola means "Chicken in the style of the devil", which explains the heat from the hot pepper flakes.
Provided by RobertGoodman
Categories Chicken Breast
Time 46m
Yield 4 Chicken breasts, 4 serving(s)
Number Of Ingredients 7
Steps:
- Trim all of the fat from the chicken breasts. Gently flatten each breast between two sheets of plastic wrap using a cleaver to achieve uniform thickness. Arrange the chicken in a baking dish.
- Combine lemon juice and mustard in a mixing bowl and whisk to mix whiskey in the oil pepper corns and pepper flakes poor the marinade over the chicken. Turn the breasts several times to marinade the chicken. Refrigerate for at least 30 minutes.
- Preheat the grill to high. Oil the grate. Grill the chicken breasts until cooked, about 2 to 3 minutes per side, seasoning with salt and basting with any extra marinade.
Nutrition Facts : Calories 166.9, Fat 10.5, SaturatedFat 2.4, Cholesterol 46.4, Sodium 46.4, Carbohydrate 2.3, Fiber 0.6, Sugar 0.5, Protein 15.6
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