INGREDIENTS
1 5 - 6 LB whole chicken
4 tbsp extra virgin olive oil
2 tsp red pepper flakes
8 crushed garlic cloves
2 lemons, juiced
2 tbsp each of fresh rosemary, thyme and oregano (finely chopped)
1 tbsp smoked paprika
1 tbsp salt
1.5 tsp black pepper
1/2 cup dry white wine
For the chicken cavity; 1 lemon cut into slices, an herb bundle of, 2 additional stems of fresh rosemary, thyme and oregano.
PREPARATION
Preheat the oven to 400°F.
Wash the chicken including the inside cavity and pat dry then set to the side.
Whisk all ingredients together to make the marinade. Taste and adjust the flavors to your preference.
Rub the marinade all over the chicken and get as much of the marinade under the skin by gently creating an opening by placing your finger between the skin and the meat. Be careful not to rip the skin. Flip the chicken and repeat on the under side of the chicken. Continue to rub the marinade all over the stop, bottom and some inside the cavity.
Place the lemon and herb bundle inside the chicken cavity.
Place the chicken in a Dutch oven (Le Creuset) and place on the middle rack of the oven with the lid off.
Roast for about 1.5-2 hours, until the chicken skin is golden, crispy, and the chicken is cooked through at an internal temperature of 165°F.
The best part is the gravy. Pour the wine into the sauce in the oven pot with the chicken for the last 30 minutes of cooking.
Once chicken is done, let rest for 5–10 minutes before carving. The sauce will reduce when the chicken is resting.
To serve, place the chicken on a serving platter with the prepared Diavolo gravy, by drizzling it all over the chicken.
Serve with slices your favorite loaf of rustic bread to soak up the glorious gravy. Check out my rosemary garlic bread recipe.