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Chicken alla Diavola with Broccoli
The chicken for Italian pollo alla diavola, or devil’s-style chicken, usually is spatchcocked and grilled. The name is a reference to cooking the chicken over flames and/or the seasonings that make the bird diabolically spicy. For our easy weeknight version, we use quick-cooking chicken parts instead of a whole bird, season them generously with both red pepper flakes and black pepper, then roast them on a baking sheet in a very hot oven. We also toss broccoli florets onto the baking sheet for a complete one-pan dinner. A simple garlic-lemon pan sauce spiked with peperoncini finishes the dish and adds another layer of piquancy.
tablespoon dried thyme
teaspoons red pepper flakes
01Heat the oven to 475°F with a rack in the middle position. In a large bowl, stir together the thyme, pepper flakes and 2 teaspoons each salt and black pepper. Sprinkle 2 tablespoons of the mix onto all sides of the chicken. To the remaining seasoning mix in the bowl, add the ¼ cup oil and the broccoli, then toss to coat.
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