Roast Chicken Diavolo

This recipe calls for an insane amount of black pepper--an entire tablespoon of it--but it was surprisingly not overwhelming at all. It gave the chicken a nice kick, and the roasted pepper and onions balanced out the heat with their sweetness.

This is the third roast chicken recipe that I've tried from Mindy Fox's excellent cookbook, and it's as delicious as the other two. I finally couldn't stand the monotony of roasting chicken the same two ways I've been doing since I've started roasting the damn birds, and I had the good fortune to run across the book one weekend. Not only are there interesting recipes for roast chicken, there are the various side dishes and recipes for soups, salads, sandwiches and pasta that you can add your chicken to. This book is fast becoming a favorite--everything looks relatively simple and delicious!

Roast Chicken Diavolo
from Mindy Fox's A Bird in the Oven and then Some

1 4-lb whole chicken, backbone removed, breastbone cracked, legs slashed through the flesh in 3 places
Finely grated zest + 1 T juice from 1 lemon
2 T finely chopped fresh rosemary, marjoram, and/or oregano
1 T freshly grounded black pepper
2 crumbled whole dried arbol chiles or 1/4 t red pepper flakes
Salt
2 T + 1 t olive oil
2 red bell peppers, cut into 1/2" strips
1 large yellow onion, cut lengthwise into 1/2" wedges
1/2 c dry white wine

Preheat oven to 425ºF and line a baking sheet with parchment paper.

Lightly grease an ovenproof skillet or large baking dish with oil. Dry chicken well and place it skin side up in pan of choice.

Stir together the lemon zest and juice, herbs, black pepper, and chiles, then spread the mixture over the chicken and under the skin of the breast. Season with salt and drizzle with 1 teaspoon olive oil.

Throw the chopped pepper and onions onto the baking sheet lined with parchment, then drizzle with the remaining olive oil. Toss to coat and season with salt and pepper.

Roast the chicken in the upper rack and the vegetables in the middle rack for 20 minutes. Add the wine to the chicken and continue roasting for 10 minutes. Remove the pans from the oven and transfer the pepper and onions to the pan with the chicken. Roast until chicken is cooked through, 20-25 minutes.