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.