A feisty spring bird
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
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