Devil chicken with zucchini vegetables

Shirley Vincent
5 1
90 mins
90 mins


Servings: 4
  • 1 ready-to-cook chicken (approx. 1.5 kg)
  • 7-8 TABLESPOONS Olive oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Sweet peppers
  • 7-10 Tbsp Cayenne pepper
  • 7-10 Tbsp Pepper
  • 1 can(s) (425 ml) Artichoke Hearts
  • 3 Zucchini (e.g. yellow and green)
  • 2 Onions
  • 3 Garlic cloves
  • 3 small twigs rosemary


  1. 1

    Cut the chicken into 2 halves with the poultry shears. Cut along the backbone and the sternum. Wash the chicken halves and dab dry. Mix 4-5 tablespoons of oil with about 1 teaspoon of salt, 1 tablespoon of paprika powder and 1⁄4-1⁄2 teaspoon of cayenne pepper.

  2. 2

    Coat the chicken halves with it all around. Place on the fat pan and bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 1 hour.

  3. 3

    Meanwhile drain the artichokes and cut them into thick slices. Clean and wash the zucchini, also cut into slices. Peel and slice the onions. Peel garlic and chop finely.

  4. 4

    Wash the rosemary, dab dry and set aside 2 sprigs for garnishing. Pluck the needles from the rest.

  5. 5

    Heat 3 tablespoons of oil in a large frying pan. Fry the rosemary needles, onion and zucchini for about 5 minutes. Season with salt and pepper. Add artichokes and garlic and fry for about 5 minutes more.

  6. 6

    Cut the chicken halves into smaller portions and serve with the vegetables. Remove the frying pan with 6-8 tablespoons of water and drizzle over the vegetables. Garnish with rosemary. Bread tastes good with it.

  7. 7

    Drink tip: fruity, strong red wine, for example a Negroamaro.

Nutrition Facts

690 kcal
16 g
41 g
60 g