WHEN you’re roasting food, air circulation is everything. That’s why we prefer low-rimmed baking sheets over roasting pans. They accelerate cooking and boost browning in our weeknight traybakes. But in some instances, a bit of crowding on the pan can be beneficial, such as in this spicy chicken alla diavolo from our book “Tuesday Nights Mediterranean,” which features weeknight-friendly meals from the region.
After tossing bone-in, skin-on chicken parts with ample red pepper flakes and thyme, we arrange the meat in a circle around eight whole, peeled garlic cloves.
The chicken roasts in a 475 degrees F oven until deeply browned, but the cloves in the center are protected from scorching in the high heat.
Instead, they soften and sweeten — perfect for mashing into a paste to mix with the chicken’s juices for a savory sauce that is ready in just a minute. Mixing lemon zest and peperoncini into
You’ve reached your free article limit
Subscribe to enjoy unlimited access to trusted journalism. Cancel anytime.
Subscribe nowNeed help? molokom@insidepolitic.co.za
