If you’re in the mood for chicken that packs a punch, you’re in the right place. This Chicken Alla Diavola (aka Devil’s Chicken) is smoky, spicy, garlicky and downright addictive. I love how simple it is to throw together but it tastes like you’ve been working some Italian magic in the kitchen. Whether you’re meal prepping for the week or feeding a hungry crowd, this recipe brings the heat in the best way.
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✅ Big flavors, minimal effort - This chicken is bursting with smoky, spicy, garlicky goodness without needing a ton of prep work.
✅ Perfect for meal prep - Make a batch and enjoy juicy, flavorful chicken for days. It reheats like a dream.
✅ Crowd-pleaser - Whether it’s family dinner or weekend get-togethers, everyone will be reaching for seconds.
✅ Healthy and satisfying - High in protein and made with simple wholesome ingredients that fit into paleo and clean eating lifestyles.
✅ Budget-friendly - Feeds six hungry people without breaking the bank.
✅ Pairs with anything - Serve it up with salad, roasted veggies, rice, or whatever sides you love.
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Chicken legs - I love using chicken legs for this recipe because they stay juicy and flavorful while baking. Plus, they’re super affordable and perfect for soaking up all those bold spices.
Garlic -You can never go wrong with garlic, right? It gives the chicken that irresistible savory kick and makes your kitchen smell like heaven.
️ Chili flakes and smoked paprika - These two bring the “devil” in Devil’s Chicken. They add just the right amount of heat and smokiness without overpowering the dish.
Rosemary - A few sprigs of fresh rosemary take this recipe to the next level. It adds an herby aroma that pairs perfectly with the spicy flavors.
Lemon - That little squeeze of lemon brightens everything up and balances the heat. Trust me, it’s the secret to making each bite pop.
Olive oil - A good drizzle of olive oil keeps the chicken moist and gives it a lovely golden finish in the oven.
NOTE: For measurements and rest of the ingredients check the recipe card below.
Serves: 6 | Time: 2 hrs
1️⃣ Prep the chicken: Grab your chicken legs and lay them out on a roasting tray. Squeeze that lemon juice all over them (give it a good drizzle!) and then rub them down with salt, black pepper, chili flakes, crushed garlic, olive oil, smoked paprika, and a pinch of Italian seasoning if you’re feeling fancy.
2️⃣ Add the herbs & chill: Toss in those rosemary sprigs for a hit of herby goodness. Now let the chicken soak up all that flavor – cover it up and let it marinate for about an hour. (Perfect time for you to kick back with a coffee!)
3️⃣ Bake it up: When you’re ready, preheat your oven to 350°F (180°C). Pop the tray in and bake for 25 minutes, then flip the chicken over and bake for another 20 minutes until it’s gloriously golden and crispy.
4️⃣ Finish & serve: Once it’s cooked, don’t forget to spoon those delicious roast juices back over the chicken – trust me, you don’t want to waste that flavor bomb.
Dish it up into 6 portions and serve with your favorite sides… roasted potatoes, a fresh green salad, or even a hunk of crusty bread to mop up the juices. ✨
Nutritional breakdown:
✅ Approximate Glycemic Index (GI): 5 (very low, since it’s mostly protein and fat with negligible carbs)
✅ Approximate Glycemic Load (GL) per serving: 1 (also very low, almost negligible impact on blood sugar)
✅ This recipe is diabetes-friendly and low-carb by default.
✅ Yes, this recipe is diabetes-friendly and here’s why:
Macro Nutritional Breakdown (per serving)
Calories: ~290 kcal
Protein: ~28g
Fat: ~20g
Carbohydrates: ~1g
Fiber: 0g
Net Carbs: ~1g
If you want to make it even more diabetes-friendly:
Swap chicken legs for thighs or drumsticks - If you prefer darker meat or smaller portions, chicken thighs or drumsticks work perfectly and still stay juicy.
Make it vegetarian with cauliflower steaks - For a plant-based twist, use thick slices of cauliflower. Brush them with the same marinade and roast until tender and golden.
️ Adjust the heat - Not a fan of too much spice? Swap chili flakes for sweet paprika or a pinch of cayenne for milder heat. Love it fiery? Add a splash of hot sauce to the marinade.
Use butter instead of olive oil - If you want a richer flavor, try melted butter in place of olive oil for a decadent, golden crust.
Switch up the herbs - No rosemary? Use thyme, oregano, or even fresh basil for a different herby vibe.
Try lime instead of lemon - For a slightly different tang, lime juice adds a zesty twist that pairs beautifully with the spices.
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Turn up the heat - Add a spoonful of harissa paste or a few dashes of your favorite hot sauce to the marinade for an extra spicy kick.
Add a touch of sweetness - Mix in a teaspoon of honey or maple syrup to balance the heat with a subtle sweetness.
Throw in some veggies - Toss in bell peppers, zucchini, or cherry tomatoes on the roasting tray so they soak up the spicy juices and roast alongside the chicken.
Make it with whole chicken - Use the same marinade on a spatchcocked chicken for an impressive family-style meal.
Try a smoky coconut twist - Add a splash of coconut milk and a little smoked paprika to the marinade for a rich, tropical flavor.
Top with cheese - If you’re not keeping it paleo, sprinkle a little grated parmesan or mozzarella during the last few minutes of baking for a cheesy finish.
Try my Pesto Chicken Wraps recipe.
Pat the chicken dry first - This helps the skin crisp up beautifully in the oven.
Marinate longer for more flavor - If you have extra time, let the chicken marinate overnight in the fridge for maximum flavor.
️ Use a meat thermometer - Check that the internal temperature reaches 165°F so your chicken is perfectly cooked and juicy.
Broil at the end for crispy skin - Pop the chicken under the broiler for 2 to 3 minutes at the end to get that golden, slightly charred finish.
✔ Save the pan juices - Spoon those delicious spicy juices over the chicken before serving or drizzle them on roasted veggies for extra flavor.
Pair with cooling sides - Serve with a fresh green salad, creamy coleslaw, or a yogurt dip to balance out the heat.
Try my Creamy Spinach and Artichoke Chicken Pasta recipe.
Go for family packs of chicken - Buying larger packs of chicken legs often costs less per pound and you can freeze extras for later.
Use dried herbs instead of fresh - If rosemary sprigs feel pricey, swap them with a teaspoon of dried rosemary or Italian seasoning from your pantry.
Choose store-brand olive oil and spices - Store brands usually taste just as good and can save you a few dollars.
Buy garlic in bulk - A whole bulb of garlic is cheaper than pre-peeled or jarred garlic and lasts longer too.
Skip the lemon and use vinegar - A splash of apple cider vinegar or white wine vinegar can replace lemon juice for a similar tangy kick.
Adjust spice to what you have - No smoked paprika? Regular paprika or even a pinch of cayenne will do the trick.
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With roasted potatoes - Crispy baby potatoes tossed in olive oil and herbs make the perfect hearty side.
Fresh green salad - Serve with a simple salad of arugula, cherry tomatoes, and a lemon vinaigrette to balance the heat.
Over fluffy rice - Plain white rice, brown rice, or even lemon rice will soak up those spicy pan juices beautifully.
With crusty bread - A warm loaf of sourdough or baguette is perfect for mopping up all that garlicky goodness.
Steamed or roasted veggies - Pair it with broccoli, asparagus, or zucchini for a lighter and low carb option.
Garlic mashed potatoes - Creamy mashed potatoes are a comforting side that tones down the spice.
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Here are some fun beverage pairing ideas for Chicken Alla Diavola with both alcoholic and non-alcoholic options:
Alcoholic pairings
Non-alcoholic pairings
Try my Chicken and Spinach Quiche recipe.
Storage tips
Reheating tips
✅ Extra tip - Spoon some of the saved pan juices over the chicken before reheating to keep it moist and flavorful
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And there you have it. Juicy, golden, spicy chicken that’ll have everyone licking their fingers and asking for seconds. Pair it with your favorite sides, crack open a cold drink and you’ve got yourself a dinner worth bragging about. Trust me, once you try this Devil’s Chicken, it’ll be on repeat in your kitchen. Go ahead, give it a shot and let the flavors do the talking.
This Devil’s Chicken recipe is smoky, tender and loaded with bold flavors ️ It’s my go-to for easy dinners that taste restaurant-worthy. Let’s get cooking!
Place the chicken legs on a roasting tray. Drizzle them with lemon juice, then rub evenly with salt, freshly ground black pepper, chili flakes, crushed garlic, olive oil, smoked paprika, and Italian seasoning if using.
Scatter the chopped rosemary sprigs over the chicken. Set aside and allow to marinate for approximately 1 hour to let the flavors develop.
Preheat the oven to 350°F (180°C). Place the tray in the oven and bake the chicken for 25 minutes. Turn the chicken pieces over and bake for an additional 20 minutes until golden brown and fully cooked.
Once the chicken is cooked through, spoon the pan juices over the pieces to enhance their flavor and moisture. Divide into six portions and serve immediately with your preferred side dishes such as roasted potatoes or a fresh green salad.
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
