Lupa Pollo Alla Diavola Deviled Roast Chicken with Vegetables
Indulge in the bold, rustic flavors of Lupa Pollo Alla Diavola, a fiery deviled roast chicken with tender vegetables that's as visually stunning as it is delicious. This Italian-inspired dish features a spatchcocked whole chicken marinated in a zesty blend of olive oil, lemon, garlic, red pepper flakes, smoked paprika, and oregano, creating a perfectly crisp and flavorful skin. Paired with a medley of caramelized baby potatoes, sweet carrots, vibrant bell peppers, and golden onions, this one-pan wonder bakes to perfection in just over an hour. The result is a juicy, golden roast chicken with a spicy kick, perfectly complemented by the roasted vegetables’ natural sweetness. Serve this crowd-pleasing centerpiece garnished with fresh parsley for a midweek meal or special occasion that’s as nourishing as it is easy to prepare. Keywords: deviled roast chicken, spicy roast chicken, Italian spatchcock chicken, roasted vegetables, one-pan chicken recipe.
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Recipe Information
Ingredients
- 1 3-4 lbs whole chicken
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 4 garlic cloves, minced
- 2 teaspoons red pepper flakes
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 1.5 pounds baby potatoes, halved
- 4 carrots, cut into chunks
- 2 red bell peppers, sliced
- 1 yellow onion, sliced
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 425°F (220°C).
Prepare the marinade by mixing olive oil, lemon juice, minced garlic, red pepper flakes, smoked paprika, oregano, salt, and black pepper in a small bowl.
Pat the whole chicken dry with paper towels. Spatchcock the chicken by cutting out the backbone with kitchen shears and pressing it flat. This allows for even cooking.
Rub the marinade generously all over the chicken, including under the skin. Let it marinate for at least 15 minutes (or up to 2 hours in the refrigerator for deeper flavor).
In a large mixing bowl, toss the baby potatoes, carrots, bell peppers, and onion slices with olive oil, salt, and pepper.
Place the marinated spatchcocked chicken on a large rimmed baking sheet or roasting pan, breast side up.
Arrange the seasoned vegetables around the chicken in an even layer.
Roast in the preheated oven for 60 minutes, or until the internal temperature of the chicken reaches 165°F (75°C) when measured in the thickest part of the thigh.
If the chicken skin is not browned to your liking, broil for an additional 2-3 minutes at the end of cooking, keeping a close watch to prevent burning.
Let the chicken rest for 10 minutes before carving. This allows the juices to redistribute.
Garnish with fresh chopped parsley, if desired, and serve the chicken alongside the roasted vegetables. Enjoy!
Nutrition Facts
Calories |
1408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.6 g | 73% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 1039 mg | 45% | |
| Total Carbohydrate | 189.3 g | 69% | |
| Dietary Fiber | 34.9 g | 125% | |
| Total Sugars | 37.3 g | ||
| Protein | 48.6 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 319 mg | 25% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 5298 mg | 113% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
