A feisty spring bird
We test and taste every recipe we publish. While we collaborate with a lot of talented chefs, we adapt and tinker with everything in our test kitchen. (It smells really good in here). Our goal is to make sure every recipe works as well in your home kitchen as it does in ours. So go on, get cooking with confidence.
Juicy, spicy, succulent: Meet the Chi Spacca roast chicken, a slow-cooked revelation from the hands of chef Chad Colby. Located next door to Osteria Mozza (a Nancy Silverton/Mario Batali/Joe Bastianich production) in Los Angeles, Chi Spacca is renown for Colby’s house-made charcuterie and 42-ounce, bistecca Fiorentina. Those in the know go for his chicken, too. It’s a marvel: Roasted on a bed of sliced onions instead of a rack, the chicken is heavily spiced with paprika, black pepper and cayenne before its languorous stint in the oven. Serve with plenty of crusty bread for mopping up the tender onions and tasty chicken jus.
Paprika-and-Pepper Roast Chicken (Pollo al Diavolo)
Yield: 4 servings
Cook Time: 1 hour, 25 minutes
1 Spanish onion, peeled and sliced into ¾-inch-thick rings
1 tablespoon sweet paprika
1 tablespoon freshly ground black pepper
1 tablespoon kosher salt
½ teaspoon ground cayenne pepper
One 3- to 4-pound chicken, rinsed and patted dry
1 tablespoon extra-virgin olive oil
1 tablespoon finely chopped flat-leaf parsley
1 lemon, halved