Pollo alla Diavola
August 20, 2026
Devil's chicken — the fiery Italian classic. A butterflied chook rubbed with Bippi Extra Hot Italian Chilli, roasted until golden and glazed with Chilli Honey. For the table that likes it hot (there's a Mild version for everyone else).
Ingredients
- 1 whole chicken (about 1.6kg), butterflied — ask your butcher, or cut out the backbone and press flat
- 2 tbsp Bippi Extra Hot Italian Chilli (swap for Hot or Mild to suit your table)
- 2 tbsp olive oil
- 2 garlic cloves, crushed
- Zest and juice of 1 lemon, plus extra wedges to serve
- 2 sprigs rosemary, leaves picked and chopped
- 1 tsp salt, plus black pepper
- 2 tbsp Bippi Italian Chilli Honey
Instructions
- Pat the chicken dry. In a small bowl, mix the Extra Hot chilli, olive oil, garlic, lemon zest and juice, rosemary, salt and a good crack of pepper.
- Rub the marinade all over the chicken, working it under the skin where you can. Rest at room temperature for 30 minutes (or refrigerate up to overnight — bring back to room temp before roasting).
- Preheat your oven to 220°C fan-forced (240°C conventional). Place the chicken skin-side up on a lined baking tray, tucking the wing tips under.
- Roast for 40–45 minutes until the skin is deeply golden and the juices run clear at the thickest part of the thigh.
- Brush the Chilli Honey over the skin for the final 5 minutes of roasting — watch it closely, it goes from sticky to scorched quickly.
- Rest under loose foil for 10 minutes. Cut into pieces, pour any tray juices over the top and serve with lemon wedges.
