POLLO ALLA DIAVOLA CON OLIVE

POLLO ALLA DIAVOLA CON OLIVE image

Yield 4 - 6 people

Number Of Ingredients 10

Extra-virgin olive oil
2 (31/2 to 4 lb) chickens, backbones removed
2 tbsp dijon mustard
2 tbsp freshly ground black pepper
2 tbsp finely chopped fresh marjoram, oregano, or sage
1 tbsp + 1 tsp finely chopped rosemary
1 tsp red pepper flakes
Coarse sea salt
1 cup pitted green and black olives
1 cup dry white wine

Steps:

Position rack in upper third of oven; heat to 425. Lightly grease 1 large roasting pan or 2 baking dishes with oil. Put chickens, skin side up into pan. In a small bowl, stir together mustard, black pepper, marjoram, rosemary and red pepper flakes. Spread mustard mixture over chickens, distributing mixture evenly; season with salt. Drizzle each chicken with 1 teaspoon oil. Bake chickens for 20 minutes. Sprinkle olives over chickens, add wine to pan and continue baking until skin is golden and chicken is cooked through, 30-35 minutes more. Transfer pan to wire rack and let chickens rest for 5 minutes, spooning juices over the top. Serve with juices.