One Pan Chicken Diavolo
One-Pan Chicken Diavolo features crispy chicken leg quarters in a spicy Calabrian chile tomato sauce. An easy, bold Italian dinner in 50 minutes.
Ingredients
- 4 chicken leg quarters
- 1 ½ teaspoons kosher salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- 2 tablespoons extra virgin olive oil
- 2 large shallots thinly sliced
- 3 garlic cloves minced
- 1 tablespoon Calabrian chile paste
- ½ cup dry white wine
- 1 15 oz can crushed tomatoes
- ½ cup chicken broth
- 1 tablespoon unsalted butter
- Chopped fresh Italian parsley for serving
- Lemon zest for serving, optional
Instructions
- Season the chicken. Preheat the oven to 425°F. Pat the chicken leg quarters dry with paper towels. Season all over with the salt, black pepper, and oregano.
- Sear the chicken. Heat the olive oil in a large oven-safe skillet over medium heat. Add the chicken skin-side down and cook for 8-10 minutes, until deeply golden and crisp. Flip and cook for 2 minutes. Transfer the chicken to a plate.
- Build the sauce. Reduce the heat to medium. Add the shallots and cook for 2 to 3 minutes, until softened. Add the garlic and Calabrian chile paste. Cook for 30 seconds.
- Deglaze the skillet. Add the white wine and scrape up any browned bits from the bottom of the skillet. Simmer for 2 minutes, until slightly reduced.
- Add the tomatoes. Stir in the crushed tomatoes and chicken broth. Bring the sauce to a gentle simmer and cook for 2 to 3 minutes.
- Roast the chicken. Return the chicken to the skillet skin-side up, keeping as much of the skin above the sauce as possible. Transfer the skillet to the oven and roast for 25 to 30 minutes, or until the chicken is cooked through and the thickest part of the leg reaches at least 165°F.
- Finish and serve. Remove the skillet from the oven and stir the butter into the sauce around the chicken. Taste the sauce and adjust the seasoning as needed. Top with fresh parsley and lemon zest, if using, and serve hot.
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