Chicken Diavolo

1. 1

   Make the chile oil: Chop jalapeno and serrano chiles and put them in a small saucepan with 3/4 cup olive oil.

2. 2

   Add hot paprika and grind in a fair amount of black pepper.

3. 3

   Steep over medium heat for about 15 minutes.

4. 4

   Let sit overnight, or all day.

5. 5

   Strain chile oil into a large bowl.

6. 6

   Slice 2 lemons and add them to the bowl.

7. 7

   Season with salt.

8. 8

   Coat chicken with the oil, put in a zip-top bag and let it sit in the refrigerator for at least 4 hours or up to a day.

9. 9

   Heat oven to 500.

10. 10

    Heat a cast-iron skillet until its quite hot (about 5 minutes).

11. 11

    Meanwhile, remove the chicken from the chile oil and pat it dry.

12. 12

    Sprinkle it with salt and shower it with pepper; you need a lot.

13. 13

    Slick the bottom of the pan with olive oil and put the chicken, skin-side down, in the hot skillet.

14. 14

    Cook until the skin is crisp and golden, 8 to 10 minutes.

15. 15

    Turn the chicken skin-side up.

16. 16

    Put the skillet in the oven and roast about 20 minutes, or until a thermometer registers 170 degrees in the thickest part of the thigh.

17. 17

    Sprinkle with juice from half a lemon, shower with more pepper and allow to rest 10 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.