Pollo alla Diavolo and Roast Potato Wedges with Rosemary

Preheat oven to 425˚F.

Arrange the potatoes on a baking sheet and dress with olive oil spray, salt and pepper, rosemary and crushed garlic. Roast potatoes 40 to 45 minutes to crispy and deep golden. 

Spatchcock the chicken by cutting along either side of the spine with poultry shears to remove it. A butcher can do this for you as well. Open the chicken up and flatten by pressing on the breastbone. Trim the wing tips or tuck wings in and under.  

Combine oregano, pimenton, mustard and fennel. Slather chicken with 2 tablespoons oil and rub the spices all over the skin, cover and let stand 45 minutes.  

Heat a large cast-iron skillet over medium-high heat. Add chicken skin-side down and brown 8-10 minutes, then turn and remove from pan. Reduce heat and add EVOO, 2 turns of the pan, 2 tablespoons butter and the sliced garlic, stir 2 minutes, add chili paste, wine and stock, add chicken back to pan and spoon sauce over it. Roast about 25 minutes to 160˚F and top with juice of ½ lemon to serve. Pass potatoes and crusty bread for mopping up sauce.