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Ingredients
- Olio Piccante:
- 1 3 lb chicken, patted dried
- 6 tbsp extra-virgin olive oil
- 1/4 cup freshly ground black pepper, plus more to taste
- Salt
- 2 tablespoons Dijon mustard
- 2 bunches Italian parsley, leaves only
- 1 red onion, thinly sliced
- 12 cherry tomatoes, cut in half
- 1 tablespoon sherry vinegar
- olio piccante, for drizzling
- 2 cups extra-virgin olive oil
- 8 jalapenos, diced
- 2-4 tbsp red chile flakes
- 1 tbsp smoked paprika
Details
Servings 4
Preparation
Step 1
Preheat the oven to 400 degrees F.
Season the chicken inside and out with salt and pepper. Truss the chickens and brush each one with 2 tablespoons olive oil. Place on a rack in a roasting pan and roast until browned but only half-cooked, about 40 minutes.
Meanwhile, in a small bowl, combine the 4 tablespoons black pepper, a pinch of salt and the mustard and stir well to combine. Drizzle in the 1 tablespoon olive oil and mix well.
Remove the chicken from the oven and brush each with the black pepper and mustard mixture. Return to the oven and continue roasting until the juices run clear from a pricked spot, about another 30 minutes. Let rest 10 minutes before carving. While the chicken rests, in a medium-sized bowl, combine the parsley, red onion, tomatoes, remaining 3 tablespoons oil, sherry vinegar and salt and pepper, to taste, and toss well to combine.
Carve the chicken. Drizzle with the pan juices and hot spicy oil, top with the parsley salad and serve immediately with more spicy oil on the side.
Olio Picante:
In a small saucepan, combine all ingredients over medium heat. Heat to 175 degrees F and simmer and remove from the heat. Let sit overnight, then strain out the solids.
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