Chicken alla Diavola

Put a butterflied chicken into a skillet and marinate it in a mix of oil, lemon juice, rosemary, oregano, chili and smoked paprika. Push some of the marinade under the skin, directly onto the meat — an important step, since that's how the meat absorbs the spiciness.

Marinate for a long time, ideally overnight, to get the spices in. Take it out before baking — room temperature is all right.

Throw the skillet into a hot oven to crisp the skin, then drop the temperature to right below 150 °C for an hour or so, to get the meat really tender. You can spoon over the juices from time to time if you're bored.

If you did the right thing with the chili, the skin will be properly spicy, and the meat will have absorbed some of the heat. It was meant to be like that. Not for the faint-hearted. Serve with Greek tzatziki or any homemade cream-based sauce to fight the fire. May the devil be with you.