Roast Chicken Diavolo with Potatoes, Peppers and Onions

Source: A Bird in the Oven by Mindy Fox
adapted by http://theresalwaysthyme.blogspot.com/

1 (4-pound) whole chicken, butterflied
1 tablespoon juice from 1 lemon plus zest
1 teaspoon dried rosemary
1 teaspoon dried oregano
1 tablespoon freshly ground black pepper
3/4 teaspoon red pepper flakes (more or less to taste)
coarse sea salt
olive oil (about 3-4 tablespoons)
1 red bell pepper, cut into 1/2-inch strips
1 yellow bell pepper, cut into 1/2-inch strips
1 large onion, peeled, cut lengthwise into 1/2-inch wedges
1/2 cup dry white wine
baby Yukon gold potatoes, or any potato you like, bigger potatoes cut in small pieces

Preheat the oven to 425° F with the racks positioned in the middle and upper third of the oven. Line a baking sheet with parchment paper. Pull off excess fat around the cavities of the chicken and discard. Rinse the chicken and pat dry all over very well. Lightly grease a large baking dish with oil. Place the chicken, skin-side up, into the pan.

In a small bowl, stir together the lemon zest and juice, chopped herbs, black pepper, and hot pepper. Spread the mixture over the chicken, and under the skin of the breasts. Season with salt and drizzle with a bit of olive oil.

Place the potatoes, peppers and onion onto the prepared baking sheet and drizzle with a little bit olive oil. Gently toss the vegetables to coat with oil, then arrange in a single layer. Season with salt and pepper.

Put the chicken on the upper rack and the vegetables on the middle rack and roast for about 20 minutes. Add the wine to the pan with the chicken and continue roasting for 10 minutes more. Remove both pans from the oven and transfer the peppers and onions to the pan with the chicken. Return the chicken and vegetables to the oven and continue roasting until the skin is golden and the chicken is cooked through, about 25 minutes more, and the juices run clear.

Remove from the oven and let rest about 10 minutes or more, then transfer the chicken to a cutting board to carve. Serve with the potatoes, peppers and onions. Spoon the juices over the top.
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