Devilishly good: an Italian spatchcock chicken recipe | A Kitchen in Rome

As Rome begins to swelter, the scent of this spicy, salty barbecued ‘devil’s chicken’ begins to waft over the rooftops. It’s a chewy, succulent treat ready to rip apart and devour with red pepper and almond stewFirst catch your cobblestone. That was the suggestion of my butcher Roberta. Years ago, driving home past the ancient city wall with her husband after a day working on the family stall on Testaccio market, they ran over something. Concerned for both the thing and t