The term ‘devilled’ means to make a dish fiery and spicy. These roasted chicken pieces are hot, hot, hot and incredibly juicy with crispy skin. Serve with homemade fries and some crunchy green beans. Perfect for enjoying at the weekend with friends and family. You can even cook these tasty chicken breasts on the BBQ for an extra crisp finish.
- 1 free-range chicken, jointed into 6 pieces (2 breasts, 2 legs, 2 wings)
- 100ml olive oil
- 2tbsp freshly ground black pepper
- 1tsp sea salt
- 2tsp dried rosemary
- 1tsp chilli powder (optional)
- For the fries
- 5-6 non-floury potatoes
- 1 litre sunflower or vegetable oil
For the chicken, put all the ingredients (including the chilli, if using) in a freezer bag and massage the chicken all over with the oil, pepper, salt and rosemary. Refrigerate for 2 hrs or overnight.
Preheat the oven to 200°C/400°F/Gas Mark 4. Remove the chicken from the freezer bag and transfer to a roasting tray. Cook in the oven for 40-45 mins, until the juices run clear when you insert a skewer into the thickest part of the leg meat.
Meanwhile, make the fries. Peel the potatoes and slice into matchstick-sized piece. Add the oil to a large frying pan, wok or deep fat fryer then cook on a medium heat for around 15 mins until the fries become crisp and golden. Drain on kitchen paper and serve with a piece of chicken.
Serve with mayonnaise or make a blue cheese dip by mashing 50g Stilton cheese and combining with 50ml double cream.