Polletto Alla Diavola

• 1 (24- ounce) baby chicken
• 1 whole lemon, cut in half
• 1 cup baby arugula
• 3 slices rustic bread
• 1 1/2 tablespoons lemon juice
• 4 ounces extra virgin olive oil
• 1/2 teaspoon hot pepper flakes
• pinch of oregano
• salt and fresh cracked peper
• 4 tablespoons butter
• 1 tablespoon lemon juice
• 1/2 teaspoon parsley, chopped
• 1/2 head roasted garlic
• 1/2 teaspoon hot pepper flakes

1. Combine all marinade ingredients, pour over chicken in a baking dish, cover and refrigerate overnight.
2. Remove chicken from marinade and grill over low heat, alongside face-down lemon halves, brushing with oil until skin is well browned and cooked through, approximately 15 minutes; juices should be clear.
3. Season again with salt and pepper.
4. Just before serving, brush with lemon butter.
5. Place arugula on bottom of plate, place bread on top; place chicken and any remaining butter on top.
6. Garnish with grilled lemon halves.

baby chicken, lemon, baby arugula, bread, lemon juice, extra virgin olive oil, hot pepper, oregano, salt, butter, lemon juice, parsley, garlic, hot pepper

Taken from www.foodrepublic.com/recipes/polletto-alla-diavola-recipe/ (may not work)