Pollo alla Diavola (the Devil's Chicken Went Down to Georgia)

1. 1

   Preheat the oven to 400 degrees F.

2. 2

   Season the chicken inside and out with salt and pepper.

3. 3

   Truss the chickens and brush each one with 2 tablespoons olive oil.

4. 4

   Place in 1 or 2 roasting pans and roast until browned but only half-cooked, about 40 minutes.

5. 5

   Meanwhile, in a small bowl, combine the 4 tablespoons black pepper, a pinch of salt and the mustard and stir well to combine.

6. 6

   Drizzle in the 1 tablespoon olive oil and mix well.

7. 7

   Once the chickens are half-cooked, remove from the oven and brush each with the black pepper and mustard mixture.

8. 8

   Return to the oven and continue roasting until the juices run clear from a pricked spot, about another 30 minutes.

9. 9

   Let rest 10 minutes before carving.

10. 10

    While the chicken rests, in a medium-sized bowl, combine the parsley, red onion, tomatoes, remaining 3 tablespoons oil, sherry vinegar and salt and pepper, to taste, and toss well to combine.

11. 11

    Allow 1 breast and 1 leg per portion.

12. 12

    Drizzle each portion with the pan juices and hot chili oil, top with the parsley salad and serve immediately.

13. 13

    In a small saucepan, combine the oil, pepper and chili flakes.

14. 14

    Heat to 140 degrees F and simmer for 10 minutes.

15. 15

    Remove from heat and allow to sit overnight or for 8 hours.

16. 16

    Strain out solids.

* Per serving · 4 servings · Values may vary.