The name devil chicken came from the amount of red chili pepper flakes you add to the dish. I happened a lot of garlic and roasted it then didn't know what to do with it so I added to the sauce of this dish. OMG delicious!
You can ask your butcher to cut up a whole chicken to feed a family. I love left overs so picked up 2 bone-in breast and 2 thighs for my husband and I.
I also used the garlic in my sauté garlic and roasted up butternut squash to complete this dish.
Enjoy!
Take chicken out of package and pat with a white paper towel Season both sides with salt and pepper.
Heat your large Braiser pan over medium-high heat. Add in oil and butter to the pan; let it get very hot. Add in chicken skin side down. Cook for about 5-7 minutes or until the skin gets nice and brown/crispy. Flip over!
Reduce temperature to medium and add in chicken broth. Use your tongs or a spatula and scrape up the bits at the bottom of the pan and incorporate into the broth. Add in the cloves of garlic from each bulb. 2 Cover and let simmer for 30 minutes.
Add in lemon zest, lemon juice and red pepper flakes. Stir around, cover and let simmer for another 10 minutes; until chicken is done.
Plate chicken and pour gravy over chicken and sprinkle a little extra chili pepper flakes to be very devilish!