Pollo all Diavola con Olive

marlowe-chicken-with-olives.jpgThis recipe comes from Kennedy Ranch evangelist Karl Marlowe, who found it in an old magazine in a doctor's office one day.  It's become his family's favorite way of preparing Kennedy Ranch chicken.  Karl cooks this in a cast iron pan over a wood-fired grill, and grills fresh veggies on the side.

Ingredients:

Extra virgin olive oil
2 small whole chickens, 3.5-4 lbs each
2 T Dijon mustard
2 T fresh ground black pepper
2 T fresh marjoram, oregano or sage, finely chopped
1 T fresh rosemary, finely chopped
1 t red pepper flakes
coarse sea salt
1 c good olives, pitted
1 c dry white wine

Position rack in upper third of oven, heat to 425-degrees.  Lightly grease 1 large roasting pan or 2 baking dishes with oil.  With poultry shears, remove backbones from chickens and put them skin side up into pan.  (Click here for a video on how to remove the backbone from a chicken, also known as spatchcocking.)

I
n a small bowl, mis together mustard, black pepper, herbs and red pepper flakes.  Spread mixture over chickens, distributing it evenly, season with salt.  Drizzle each chicken with 1 teaspoon oil.

Bake chickens for 20 minutes.  Sprinkle olives over chicken, add wine to pan and continue baking until skin is golden and chicken is cooked through, about 30-35 minutes more.

Transfer pan to a wire rack, tent with tin foil and let chickens rest for five minutes, spooning juices over the top.  Serve with juices.