Devil-style chicken

• 1 whole organic chicken (about 1 + 1/2 kg)

• 2 garlic cloves

• 1 fresh red chili

• Extra virgin olive oil, to taste

• 40 ml wine vinegar

• 40 g smoked paprika

• Salt, to taste

• Black pepper, to taste

• 2 sprigs fresh rosemary, chopped

• Start by preparing the marinade: in a bowl, mix the vinegar, smoked paprika, salt, pepper, and chopped rosemary.
• Butterfly the chicken by cutting it open and flattening it. Brush the marinade all over both sides of the chicken, making sure it’s well coated. Let it marinate for at least 1 hour — or longer, if possible — to allow the flavors to fully absorb.
• Heat a large skillet over medium heat and add a drizzle of extra virgin olive oil. Once the oil is hot, add the whole garlic cloves, the fresh chili, and some rosemary.
• Place the chicken in the skillet and press it down with a weight (like another pan or a heavy lid). Cook over medium heat, turning every 10 minutes, for about 40 minutes, until the outside is golden and crisp and the inside is juicy and cooked through.

To finish the dish, serve the chicken hot, straight from the pan.