Butterflied Slow-roasted Chicken

Pollo alla diavolo (marinated devilled chicken), Italy
Do you get bored with those bags of frozen chicken breasts? Want something that tastes and looks really rustic? Well why not super slow roast a chunk of chicken? This recipe requires butterflying the chicken...So what’s butterflying? It’s cutting a piece of meat so that it is in 2 equal pieces. When you’re using a whole chicken, butterflying means cutting out the spine and then the meat lays flat in 2 equal halves. You lose a little bit of the flavor that would come from roasting it with the spine in, but the spine can also be used to make a stock for Chicken Noodle Soup with your left overs.