How to make Pollo alla Diavola

Why cooks start here

Pollo alla Diavola is cooked the way Rome cooks it — good olive oil used without counting, salt judged by hand, and no fuss about the plate. This is the home version, written down the way an Italian family cook actually puts it on the table.

Pollo alla Diavola, or 'Devil's Chicken,' hails from Rome, where the dish's fiery kick is as much a part of the local flavor as the Colosseum is to the skyline. Traditionally enjoyed as a comforting Sunday meal, this dish embodies the Roman approach to cooking: generous with olive oil, intuitive with salt, and relaxed about presentation. It's a recipe that has been passed down through generations, capturing the essence of home cooking in the Eternal City. The dish teases the palate with its bold, spicy character, thanks to a liberal use of red pepper flakes and garlic, balanced by the brightness of fresh lemon juice. The chicken emerges from the oven with a crispy, golden skin that gives way to juicy, tender meat beneath. The simplicity of the preparation allows the quality of the ingredients to shine, creating a deeply satisfying meal that's as straightforward as it is delicious.