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Pollo alla Diavola


  • Cut out the backbones of each chicken, using kitchen scissors, and flatten out with your hand.
  • Combine the lemon zest and juice with the oil, seasonings, sage leaves and chillies in a very large bowl. Add the chickens, toss well and refrigerate for up to 2 hours, turning once or twice. 
  • When ready, preheat oven to 220°C.
  • Pour a little of the marinade into a large roasting pan and seal the chickens skin side down over a medium heat. Then turn the chickens over and cook in the oven for about 15-20 mins.
  • Then combine the butter, garlic and parsley with your hands. 
  • Place the chickens on individual plates, top with a knob of the butter and serve with steamed green vegies on the side.


  • 4 baby chickens
  • grated rind & juice of 2 lemons
  • ½-¾ cup olive oil
  • a pinch of sea salt flakes
  • freshly ground pepper
  • 6-8 sage leaves, finely sliced
  • 6 small red chillies, finely sliced
  • a good knob of butter
  • 2 garlic cloves, crushed
  • 1-2 tbsp chopped parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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