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Chicken alla Diavola with Broccoli

4 Servings

45 minutes

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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.




Don’t cut the broccoli crowns into small florets. Keep them in largish 3-inch pieces so they don’t overcook. For this recipe, we use only broccoli crowns, not the lower parts of the stems, because the crowns never require peeling and are quick and easy to prep. Don’t worry if the baking sheet is crowded after the broccoli is added. Both the chicken and broccoli reduce in size during cooking.

45 minutes


  • 1

    tablespoon dried thyme

  • teaspoons red pepper flakes


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Nancy H.
July 9, 2023
Easy and TASTY!
I made these with boneless skinless thighs (all I had) and i just cooked it for about 5 minutes less, otherwise completely followed the recipe. Delicious for dinner, and just as good as leftovers for lunch (which is almost never the case with broccoli dishes imho)! Definitely goes on the list of easy and tasty sheet pan dinners.
Patricia G.
October 9, 2022
I’ve been meaning to make this dish for quite some time and wish I had done it sooner because it is incredibly delicious! The chicken cooked perfectly, the broccoli was the best roasted broccoli I’ve ever made, and the sauce put it over the top. Served with mashed potatoes and a salad for an AMAZING Sunday meal.